Snack o'clock tick tock tikki
A carb packed gluten free and some thrown in green peas for a bit of the vitamin hit, the aloo tikki Indian snack is an ideal snack for under twos, where they need a lot of energy for all the crawling to walking practicing they do. These are a little tricky to fry, they tend to fall apart with too much moving, so you have to be careful when turning, plus once cooked they are best left to cool and harden up again before serving to little hands. Zahara wolfed one of them yesterday for her afternoon snack.
Makes 8 snacks
Ingredients
250g potatoes, cut in cubes
75g frozen peas
1 tbsp sunflower oil
½ tbsp finely grated red onion
½ tbsp finely grated ginger
½ tsp turmeric
½ tsp cumin
½ tsp coriander
½ tsp garam masala
1 tbsp lemon juice
1 tbsp gram flour (besan flour) – used in Indian cooking, made for chick peas, I have more recipes that use this ingredient so don't be put off buying it, it's a great gluten free alternative to normal flour. Or you could use normal plain flour instead.
Vegetable oil to fry
Method
1. Cook potatoes in boiling water until soft, drain, and leave in sieve for 5 mins to let excess water steam off.
2. Mash the potato
3. Cook frozen peas and also mash – you want all the peas to have their ski pieced open, but that's it, you don't need to mash anymore than that.
4. Heat oil on low medium heat and fry onion and ginger and spices for around 1 min, it should form a soft dough ball of paste.
5. Mix potatoes, peas, onion/ginger paste well. Add flour and lemon juice and mix through.
6. Take small golf ball size pieces roll into balls and flatten to form around 8 patties.
7. Fill frying pan with ½ cm depth of vegetable oil and heat on a medium high heat. Test temperature by putting a bit of bread in the oil, it should float and bubble.
8. Fry patties for around 2-3 mins, turn carefully, and fry other side. They should be a light golden colour. Frying is a bit tricky as they become very soft in heat of oil, so you need to be gentle. Once fried place on a plate with kitchen paper, the excess oil will drain onto paper. Leave around 15 mins to cool and firm up before serving.
Tips
You can freeze by placing on a baking paper lined tray, once froze click off tray and put in container/bag for long term storage. To defrost pop in fridge night before, once defrosted they are ready for little one to eat, you can also reheat in oven before serving. The recipe is for 8 patties but def worth multiplying up for a big batch cooking session.
Facts
Aloo tikki is a roadside snack common in northern India. A carb packed gluten free and some thrown in green peas for a bit of the vitamin hit, the aloo tikki Indian snack is an ideal snack for under twos, where they need a lot of energy for all the crawling to walking practicing they do.
Makes 8 snacks
Ingredients
250g potatoes, cut in cubes
75g frozen peas
1 tbsp sunflower oil
½ tbsp finely grated red onion
½ tbsp finely grated ginger
½ tsp turmeric
½ tsp cumin
½ tsp coriander
½ tsp garam masala
1 tbsp lemon juice
1 tbsp gram flour (besan flour) – used in Indian cooking, made for chick peas, I have more recipes that use this ingredient so don't be put off buying it, it's a great gluten free alternative to normal flour. Or you could use normal plain flour instead.
Vegetable oil to fry
Method
1. Cook potatoes in boiling water until soft, drain, and leave in sieve for 5 mins to let excess water steam off.
2. Mash the potato
3. Cook frozen peas and also mash – you want all the peas to have their ski pieced open, but that's it, you don't need to mash anymore than that.
4. Heat oil on low medium heat and fry onion and ginger and spices for around 1 min, it should form a soft dough ball of paste.
5. Mix potatoes, peas, onion/ginger paste well. Add flour and lemon juice and mix through.
6. Take small golf ball size pieces roll into balls and flatten to form around 8 patties.
7. Fill frying pan with ½ cm depth of vegetable oil and heat on a medium high heat. Test temperature by putting a bit of bread in the oil, it should float and bubble.
8. Fry patties for around 2-3 mins, turn carefully, and fry other side. They should be a light golden colour. Frying is a bit tricky as they become very soft in heat of oil, so you need to be gentle. Once fried place on a plate with kitchen paper, the excess oil will drain onto paper. Leave around 15 mins to cool and firm up before serving.
Tips
You can freeze by placing on a baking paper lined tray, once froze click off tray and put in container/bag for long term storage. To defrost pop in fridge night before, once defrosted they are ready for little one to eat, you can also reheat in oven before serving. The recipe is for 8 patties but def worth multiplying up for a big batch cooking session.
Facts
Aloo tikki is a roadside snack common in northern India. A carb packed gluten free and some thrown in green peas for a bit of the vitamin hit, the aloo tikki Indian snack is an ideal snack for under twos, where they need a lot of energy for all the crawling to walking practicing they do.