Читать книгу Gordon Ramsay’s Great Escape: 100 of my favourite Indian recipes - Gordon Ramsay - Страница 25

2–3 tbsp vegetable oil, plus extra for frying

3cm ginger, peeled and finely grated

2 green chillies, deseeded and finely chopped

1 tsp mild chilli powder

1 tsp cumin seeds, roasted and ground

¹/₂ tsp ground turmeric

¹/₂ tsp ground coriander

2 tsp dried mango powder

2 tbsp sultanas or raisins

50g peas, thawed if frozen

plain flour, for dusting

Aloo tikki or potato cakes are one of the most popular snacks in India and they are commonly sold as street snacks, cooked to order on hot portable griddles. My version includes fresh peas and urad dal (split and skinned black gram), which adds texture to the cakes.

Rinse the urad dal in several changes of cold water then soak in a bowl of water for 30 minutes. Meanwhile, boil the potatoes in a pan of well-salted water for 10–15 minutes until tender when pierced with a knife. Drain well and mash while hot with a potato ricer. Stir in the garam masala, lemon juice and seasoning to taste. Leave to cool.

Meanwhile, make the filling. Heat 2–3 tablespoons of oil in a pan. Except for the peas and flour, add all the remaining ingredients to the pan with the drained urad dal and stir-fry for 3–4 minutes until fragrant. If necessary, add a little splash of water to prevent the ingredients sticking to the base of the pan and burning. Finally, tip in the peas and season well. Stir for another couple of minutes until the peas are just cooked through. Transfer the mixture to a large bowl and leave to cool completely.

Shape large spoonfuls of the mashed potato into ten balls. Working with one at a time, flatten the ball to a circle, about 3.5cm wide, and place a teaspoonful of filling in the centre. Fold the edges together to seal in the filling, then shape into a fishcake-like patty. Dust lightly with flour then place on a plate dusted with flour. Heat a thin layer of oil in a wide non-stick frying pan. Fry the patties for 2–3 minutes each side until golden brown. (You may need to do this in several batches.) Drain on kitchen paper and serve with a Tomato and cucumber chutney or Green mango chutney (see pages 224 and 206).