Aloo Tikki

Pan-fried potato and pea patties seasoned with chaat masala, served with yogurt and sweet-sour chutney.

Ingredients

• 500g lamb shoulder
• 300g naan bread
• 2 tbsp curry leaves
• 1 1/2 tsp garam masala
• 2 tbsp neutral vegetable oil
• 200g green chilies
• a handful of fresh cilantro, chopped
• tamarind paste, to taste
• 1 cup coconut milk
• 1 tsp mustard seeds
• 2 fresh spinach, chopped

Instructions

1. 1

   Prepare the idli batter base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the chickpeas, fresh spinach, grated fresh ginger, and mustard seeds, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the idli batter until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the chickpeas mixture until cooked through and lightly charred at the edges, about 15 mins.

6. 6

   Assemble by layering the idli batter with the filling, a spoonful of plain yogurt, and a scattering of mint.

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