CUMIN AND CORIANDER POTATO PATTIES
Easy Indian Cookbook
by Manju Malhi
(Aloo Tikkiya) - In India, these snacks, also called bread cutlets, are sold as street food.
Preparation Time: 30 minutes
Cooking Time: 25 minutes
• 1 1/2 cups peeled and chopped baking or Idaho potatoes
• 2/3 cup shelled peas, thawed if frozen
• 3 slices white bread
• 1 onion, finely chopped
• 1/2 teaspoon ground coriander
• 1/4 teaspoon salt
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin
• 2-inch piece gingerroot, peeled and grated
• a few cilantro leaves, finely chopped
• 1/4 cup vegetable oil
1. BRING a pan of water to a boil over high heat. Add the potatoes and boil 15 minutes, or until tender, then drain well and set aside. Meanwhile, bring another pan of water to a boil. Add the peas and boil 8 to 10 minutes until tender, then drain well, mash, and set aside.
2. SOAK the bread in a bowl of cold water 5 minutes while the vegetables are boiling.
3. PREHEAT the oven to low.
4. SQUEEZE out as much of the water from the bread as possible. Place it in a bowl with the potatoes, peas, onion, ground coriander, salt, chili powder, cumin, ginger, and cilantro leaves and mix and mash together with a wooden spoon.
5. WET your hands slightly and roll the potato mixture into 12 balls of equal size, then flatten them until they are about 1/2 inch thick.
6. HEAT the oil in a skillet over medium heat. Add as many potato patties as will fit and fry them about 4 minutes, turning once, until golden brown and crisp on both sides. Remove the patties from the pan, drain well on paper towels, and keep them warm in the oven while you fry the remainder. These can be fried in advance and reheated in an oven at 350°F 10 minutes before serving. Serve hot.