Beetroot, Potato, Peanut Butter Tikki
This recipe is a modern interpretation of the classic Aloo Tikki, also known as the potato tikki. The recipe is adapted from Chef Manish Mehrotra’s Indian Accent cookbook. His restaurant in New Delhi was recently named India’s best restaurant and his New York version is fast gaining in reputation.
When I first saw this recipe, I thought it seemed a little odd, but it really works. The tikki’s work with a full range of textures and tastes, from the sweetness of the beetroot to the creaminess of the potatoes, the saltiness and crunchy texture of the peanuts, heat and spice from the aromatics and garam masala and the subtle sweetness from the peanut butter.
My grandma used to make Aloo Tikki’s and we would love dipping them into her beautiful vibrant coriander (cilantro) and mint chutney (see older recipe), licking our fingers and the plate when we were done.
This one is for my Bigmama, my kitchen companion and inspiration.
- 2 beetroots
- 2 medium sized potatoes
- 2 tsp. ghee/clarified butter
- ½ tsp. cumin seeds/jeera
- 1 tsp. minced ginger
- ½ tsp. minced garlic
- ½ tsp. minced green chillies
- 1 tsp. garam masala
- Salt, to taste
- 1 tsp. crushed peanuts
- 2 tbsp. peanut butter
- Preheat the oven to 350f, wash the beetroot, wrap in foil and roast for c.30 minutes. Remove from the oven and when cooled, peel and grate
- Boil the potatoes and when cooled, grate
- Heat the ghee in a heavy bottomed pan, add the cumin seeds and allow to crackle, sauté the ginger, garlic and green chilli
- Add the grated beetroot, cooking for 15-20 minutes until the water evaporates
- Add grated potato, garam masala and cook for 5 minutes
- Add salt to taste
- Once cooked, transfer to a bowl and mix in crushed peanuts
- Divide the mixture into 6 equal portions and roll into balls. Place the ball one at a time into the palm of your hand and make a small indentation. Fill with peanut butter and shape into a patty. Repeat with the balance of the patties
- Put in the fridge, while clearing up, to firm
- When ready to eat, grease a baking tray with coconut oil and bake or pan fry