Ally Style Aloo Tikki

Ally Style Aloo Tikki

Let me start off by extending a heart felt thank you to everyone who left comments and sent emails in support of my cookbook project. I have been working tirelessly on the darned thing and the support from you guys just makes doing it so much more worthwhile. ♥ In fact, some of the responses I received were down right tearjerkers… but I digress.

Now, please allow me to whimper for a moment.

Somehow, in the past few days, I caught some kind of bug.  Not the cute and squirmy bugs that come in all shapes in sizes and iridescent colors. Nooo. I got a bug that makes your insides and outsides feel just awful. It’s the yukky kinda sick where you can’t pinpoint anything specific that is making you feel horrible … but you know you just want to lay on the couch, sip gingerale, whine constantly while reading random books you haven’t picked up in ages, and have your husband bring you blankets every hour- piling them up until you are no longer visible to him or your children and you would prefer it stay that way until the next morning.

And when I am feeling sick like this, I only ever want one single food (besides gingerale, of course): potatoes.  Generally I prefer them mashed- to act as simple bland sustenance to get me through ’til the sickness passes. But today, for some reason, I was craving fried potatoes. And, I was just sick and delusional enough to think I could easily make some myself, you know, real quick-like.  Well, it ended up being a fairly quick process… but you should see the mess I have waiting for my dear hubs.

Though I set out to make an aloo tikki type ball of fried potato deliciousness, my foggy brain and inability to lift anything over 3 ounces got the best of me. Right as I was shaping the little guys into patties, I decided that I needed to expedite the process with my deep fryer. Because flipping the patties over in my cast iron pan was just too much work. There were a few moments where I questioned my sanity, operating a giant vat of superhot oil with pretty much no strength left in my appendages to even fish the fried food out.. but it was all good.

These were just what the doctor ordered. Crispy and greasy and filled with mashed potatoey goodness. They left me feeling full and a little less grumpy.

This is a recipe for aloo tikki, but this version is deep fried, rather than shallow pan fried. Because for me, extra greasy easy fried food + flu = feel better faster. :)

Ally* Style Aloo Tikki ~ Vegan and Gluten Free

makes about 20 patties

Ingredients:

  • 4 medium to large sized potatoes, skin on (Russets are fine)
  • 1 leek, toughest darker green parts cut away and the rest sliced thinly
  • 1 inch piece of fresh ginger root, grated
  • 1 clove garlic, minced
  • 1 tsp turmeric
  • 1 tsp cumin
  • 1/2 tsp garam masala
  • 1 tsp lemon zest
  • 1/3 cup fresh cilantro, chopped
  • 1 tsp salt
  • 4 tbsp besan (chickpea flour)
  • 1 tbsp lemon juice
  • 1 cup frozen peas, thawed
  • cooking oil

Directions:

Chop potatoes into approximately 1 inch cubes and  begin to boil a large pot of water (about 10 cups). Once water is boiling, carefully drop in potatoes and reduce heat to medium high. Allow water to come back up to a boil. Once the water is boiling, set your timer for about 7 minutes… or cook until potatoes are fork tender.

Once the potatoes are finished cooking, drain and run briefly under cold water. Transfer to large bowl and mash up with a potato masher, leaving fairly large chunks.  You want this to be a “rough” mash. You can also use a fork or mix briefly in your electric mixer.

In small pan, combine leek, ginger, garlic, turmeric, cumin, garam masala and lemon zest with a touch of cooking oil and fry over medium high heat just until fragrant… about 2 minutes. Stir spices into the bowl with the potatoes, along with the besan flour, salt, and lemon juice. Fold in peas and cilantro.

Shape into patties about 1 x 2 inches.

Deep fry at 360 °F for about 3 or so minutes, until they turn nice and dark golden brown. Let cool to just above room temperature and then serve.

Also, to make them more authentic-like, you can pan fry these in a non-stick pan (okay, I made a batch in my cast iron skillet, after all). Fry over medium-low heat with about 3- 4 tbsp cooking oil. I let mine cook until golden brown on one side, and then flipped and cooked the other side until golden…adding a little oil as necessary. These were equally as delicious (just not as uniformly golden) as the deep fried version.

And, I ate mine with some tamarind chutney, which I highly recommend you do as well.

* No, I don’t ever go by “Ally”… but I always envied those of us who do! And it’s better than calling it “Ally Tikki”… that just seems absurd.

25 Responses to Ally Style Aloo Tikki

  1. Aw, I hope you feel better soon…these look delicious!

    How did I totally miss your post about the cookbook?? That’s awesome!!!

  2. allyson says:

    awe… thanks Becky! I think I could imagine how a blog post might get overlooked ;) You’re so sweet, seriously, thank you!!

  3. Those look great, sounds like an easy way to use up the left over potatoes that seem to mulitply when I’m not looking!

    • allyson says:

      Oh, yes… I know that feeling. We actually just had to upgrade to a larger basket to corral our potatoes- which just makes me purchase more of them, and eat them more often. :)

  4. Nicole says:

    Craving potatoes when you’re sick?! I’ve never heard of that one before. I hope you feel better soon!

    I’m not usually one for fried foods, but your photos are very enticing!

    • allyson says:

      ha! I think it must be my Appalachian roots…. I’ve been raised to believe that potatoes have some sort of magical healing properties ;) Okay, not really. But I sure do love them, especially when I’m not feeling like eating; there is always room for potatoes.

  5. Laurel says:

    Ooh yum. I can’t say I crave deep fat frying anything when I’m sick but those look divine. Maybe I should just mix a bunch up and freeze them for when the mood strikes (yeah, like I’m not always in the mood for potatoes). Be well soon and tell the flu to go pick on someone else, far, far away.

    • allyson says:

      Yeah, generally the deep fryer is the last thing on my mind too (whether I am sick or not)… but I think the flu affected my reasoning. :D Thank you for the well wishes- I’m already feeling much better, thanks to the aloo tikki, no doubt. ;)

  6. jaime says:

    these look great, anything potato related is good in my book!

    http://asweetroad.blogspot.com/

  7. Junia says:

    wow this is looks so yummy….! i’ve never heard of besan flour before.

    • allyson says:

      Oh thanks Junia! I meant to put parenthetically “chickpea flour”… besan is just another word for chickpea flour or gram flour- it may be processed slightly different than Bob’s Red Mill chickpea flour, though I’ve never personally tried that brand. :)

  8. Katrina says:

    These look amazing! Great recipe.

  9. T says:

    Oooh these look so yummy! Great twist on boring old mashed potatoes.

  10. Brandi says:

    Funny it seems I crave potatoes when I’m sick as well. Except I usually crave some type of potato soup.

    Although I’m not huge on fried foods, I will eat them occasionally and if I ever want something fried and in ball form I think I just might use this recipe.

  11. Aloo Tikki says:

    [...] great photo from Allyson at Manifest Vegan. Recipe here. Spread the [...]

  12. Erik Marcus says:

    Blogged at Vegan.com. Another wonderful piece of work, Allyson!

  13. kala says:

    These look super yummy, hope you’re feeling better!

  14. A. Bean says:

    This is now on my short list of recipes to make! P.S. I like Ally Tikki

  15. Kelly says:

    Wow this looks amazing!! Must make ASAP

  16. Vegan and glueten free ! This recipe is delicious and health concious. The pictures make them look super!

  17. I saw these on Vegan.com and realized that it had been too long since I visited your blog! These sound so great!

    Good luck on the cookbook! That’s exciting that everything will be gluten-free, too. We’ve been trying to use less in our diet. If you need any more testers, I’d love to be on board :)

  18. Tamarind Ball says:

    I just made a batch of this, but substituted one cup of garbanzo (channa) peas for the frozen peas – which I crushed lightly – Oh, this came out great! Thank you for the receipe!! Will return for more… and I do have tamarind chutney on hand, its the perfect accompaniment… yum!

  19. Ani says:

    Can’t wait to try these, I’ve been looking for an authentic recipe for these, hard to come by! Thanks!

  20. Alys P. says:

    I suspect you’re better now since it’s been a few years since your post. lol At least I hope you are. At any rate, I found this recipe yesterday and made them (Aloo Tiki ?) and they were delicious! Thank you so much for posting.

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