Vegan Aloo Tikki with Green Chutney;
My cousin goes by the name of Tinka. A while ago, she asked my if there was anything with “potatoes or pasta” on my blog. I like pasta but more as a I-forgot-to-prep-something-let’s-just-eat-pasta (especially with this marinara sauce – or for a bit more nutritious I like to swap wheat pasta with zucchini noodles). And as for the potatoes, I’m definitely not a huge fan of potatoes unless there well hidden and have lost their traditional shape and texture like in my hummus mashed potatoes.
Anyway, I dedicate this recipe of Aloo Tikki to my cousin Tinka and proudly present you this Indian Vegan Aloo Tinka recipe.
This easy and quick way to prepare Aloo Tinka only requires very little equipment:
- Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
- Potato Masher (affiliate link)
Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:
- Cardamon (affiliate link)
- Garam Masala (affiliate link)
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking!
Vegan Aloo Tikki
Ingredients
- 2 pounds yukon gold potatoes
(scrubbed clean, peeled + halved) - ⅓ cup onion diced
- ¾ cup green peas boiled or thawed if frozen
- ½ cup bread crumbs for coating/optional
- ¼ cup all-purpose flour
- 2 tbsp vegan butter plus more for frying
- 2 tsp curry powder
- ⅛ tsp ground cardamon
- ½ tsp salt
- ½ tsp pepper
- ½ tsp ground cumin
- ½ tsp garam masala
- ½ tsp ground coriander
- ½ tsp turmeric
- ½ tsp chili powder
Instructions
- Bring water to boil in a large pot and add potatoes. Cook potatoes completely covered in water for 15-20 minutes or until fork tender. Drain and set aside. Let cool. If you prepare chutney, prepare as indicated below while potatoes cool off.
- Add cooled potatoes to a mixing bowl along with vegan butter, salt and spices. Mash to combine, being careful not to overmix. Taste and adjust seasonings if needed.
- Add peas, onion and flour and mix once more. Then scoop out about 1/4 cup measurements and form into patties.
- Season the top part of the cakes with another pinch of salt, pepper and curry powder. If using bread crumbs sprinkle on top and gently press to adhere.
- Heat a skillet over medium heat. Once hot, add enough vegan butter or oil to coat and add 3-4 patties spice side down, being careful not to crowd the pan. Sprinkle the tops with salt, pepper, curry powder and panko crumbs. Press gently again to adhere.
- Brown for 4-5 minutes, turning down heat if they brown too quickly. Gently flip (being careful as they can be fragile), and brown for 4-5 more minutes, or until deep golden brown.
Indian Green Chutney
Ingredients
- 1 bunch parsley stems mostly removed
- 1 garlic cloves crushed
- ¼ tsp salt
- ¼ tsp pepper
- ¼ tsp ground coriander seeds
- ¼ tsp ground ginger
- ¼ tsp cumin
- 1 leaf of fresh mint optional
- 1 tbsp maple syrup
- 1 tbsp water to thin if needed
- 2 tbsp ripe avocado
- 1 large lime juiced
Instructions
- Use a food processor or a blender to combine all ingredients until well blended and pureed. If necessary, add a little bit of water to encourage blending. Taste and adjust seasonings if desired.
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