Monday, March 19, 2007

Tikkis: My Famous Indian Potato Cake Recipe

Here is Ed Lebow with his home-made ice cream. I took Tikkis and chutney for Ed's pot luck last Saturday so here (by popular demand) is the recipe.Tikkis is an Indian street food. Nothing beats eating hot Tikkis with fiery chutney off a leaf plate, standing on a street corner in Kolkata surrounded by the blare of taxi horns, and clanging rickshaws. Yummy. They are as common in India as a donut is in the US, yet every time I make them for my American friends they are a huge hit.

As usual I am guessing the proportions. I tend to eyeball quantities and go by my taste buds. So I may be a bit off here and there.

TIKKIS (Potato Cakes)

4-5 Idaho Potatoes: quarter and boil (with skin)
I" stick fresh Ginger: chop very fine
2-3 Green Chillies (Thai/hot variety) - chop very fine
1 small red Onion : chop very fine
3/4 Cup Cillantro : chop very fine
Juice of half a lemon
Salt to taste

*4 tsp Cumin seeds
*2 whole red chilli
* Roast in a hot pan and pound with mortar/pestle (save half for Red Chutney)

Mash potatoes add all ingredients, adjust chillies, salt and lemon juice to taste. Divide mixture into golf-size balls. Shape/flatten firmly into 1" thick round patties. Heat skillet or non stick pan. Coat pan evenly with 1 teaspoon (or more) oil. Lightly brown patties on both sides. Remove and place on paper towel


I usually have these pre-made and refrigerated I freeze the green chutney concentrate in a tupperware.

GREEN CHUTNEY (concentrate)

1 cup cillantro
1 cup mint
3 cloves garlic
1/2" stick fresh ginger
2 (or more) green chillies
Juice of 1 lemon
Black Salt - a pinch (optional - this is only available in Indian stores)
Regular salt
Sugar - 2-3 teaspoons (as per taste)
4-5 cubes of ice
1/2 cup red onion - finely chopped

Plain Yogurt - 1.5 cups
Sour Cream - 1/2 cup

Put all (except the onion, yogurt and sour cream) in blender. Adjust salt,lemon,sugar to taste. Add 3-4 (or more) teaspoons of concentrate to the yogurt and sour cream - stir in chopped onion. Freeze rest of concentrate.


Tamarind Concentrate - 1 level tablespoon
6- 8 tablespoon sugar
* Cumin/Red Pepper spice mix (as above)
1 cup packed dates- chopped

Boil all in a pan with 4 cups water. Reduce till it reaches consistency of Maple Syrup. Strain - add *cumin/pepper spice mix and salt to taste. Bottle and refrigerate.

This chutney I discovered is a super marinade for Pork Chops. Grill chops, Coat with chutney - carmelize.


anitra said...

Would you explain the difference between black salt and regular table salt? Maybe there's a substitute.

Dona said...

mmmmm...sounds so yummy. I eat so little Indian food, but I think it's time to start trying more of it. Won't you come over and make me some potato cakes??? Please..... :-)