Pea and potato fritters (aloo mutter tikki) are a popular snack or appetizer in India. This is an updated version of the traditional tikki. I coat the fritters in panko bread crumbs before shallow frying them to create a crispy, golden, delicate crust. Tikkis are usually served with a sweet, tart tamarind sauce. I serve the fritters with tamarind jelly instead. I added a little fruit pectin to the tamarind to achieve a nice jelly like texture. The pectin is totally optional and the end result will taste equally delicious with or without the pectin.
The main ingredient here are green peas and potatoes. I used 1 cup of peas and 1/2 cup of boiled potatoes because I wanted the peas to be the star of this dish. Add more potatoes and less peas if you like.
Start by sauteeing frozen peas, boiled potatoes, chili powder and cumin.
Then form the potato-pea mixture into discs. Dip the discs in flour and water. Then roll in panko. Shallow fry till crisp and golden on the outside.
The end result is a gorgeous, golden fritter waiting to be doused in sweet, tart, cumin scented tamarind jelly..
For the tamarind jelly, I used seedless tamarind pulp that comes in a block. You can find this at the Asian store. You must boil the tamarind pulp first to extract the juice. Strain the tamarind water, and add sugar, cumin and fruit pectin to it. Boil the jelly for about 10 minutes. It will thicken up nicely and when cool, become jelly-like. The fruit pectin is totally optional. The pectin only adds to the texture and not to the flavor of this jelly.
Why did I call this a jelly and not a jam? For a great write up on the difference between jam and jelly, see this article from Tastes Like Home.
For a tamarind jam recipe using fresh tamarind, see this post from Coffee and Vanilla
When the jelly cools, it will thicken up. Once cool, store it in an air tight container.
Makes 6 fritters
1 cup frozen peas
½ cup boiled potato cubes (or 1 small boiled potato)
½ tsp cumin powder
¼ tsp red chilli powder
2 tbsp chopped fresh mint
Salt
1 tbsp vegetable oil
3 tbsp flour
¾ cup water
salt
1 cup panko bread crumbs
½ cup vegetable oil for shallow frying
Heat 1 tbsp oil in a skillet and add the peas (no need to defrost) and boiled potato cubes. Then add the cumin and chili powders and salt. Saute this mixture on medium heat for about 5 minutes or till the peas have defrosted and the cumin is fragrant. Turn off heat, and add mint. Using a potato masher, lightly mash the mixture and set aside.
When the peas mixture is cool enough to handle, divide it into 6 parts. Using your palms roll each into a ball and then flatten it into a disc.
In a small bowl, mix the flour, water and salt together. Place the panko bread crumbs in a shallow plate. Heat the oil for frying.
Dip the pea and potato discs first into the flour and water mixture and then place in the plate with panko. Gently coat the discs with panko on all sides.
Shallow fry the discs a few at a time in hot oil. Serve with tamarind jelly.
Tamarind Jelly
Makes about ¼ cup
1 ½ cups water
1 tbsp seedless tamarind pulp
5 tbsp brown sugar
¼ tsp cumin
A pinch of salt
1 tsp fruit pectin, optional
Place the water and tamarind in a pan and boil for 2 minutes. Using a fork mash the tamarind in the water. Then strain the mixture, pushing the tamarind pulp through a strainer.
Place the strained tamarind water back in the pan and bring to a boil. Add all remaining ingredients and simmer for 10-15 minutes or till the mixture has thickened and reduced to less than half. The sauce will thicken further and ‘jell’ as it cools.
