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Aloo tikki (pan-fried potato cakes)
snacks and sides | serves 4
"Chowk Ki Tikki is a very famous food street theatre in the gastronomic city of Lucknow, in Uttar Pradesh," says Atul. "This city has a long tradition of courting food and has its own cuisine, called Awadhi. Rulers of this city – Nawabs – during the Moghul Empire did little ruling but more of promoting art and culture."
1. Mix all the ingredients except the oil together in a bowl then shape into cakes about 1cm thick and 5cm wide. Pat the cakes well and rest in the refrigerator for 20 minutes.
2. Heat the oil in a large nonstick frying pan over a medium heat and fry the cakes on both sides until the surface is crisp and brown. Serve with tomato chutney (recipe below).
Per serving 138 cals, 6.8g fat (0.8g saturated), 2.4g protein, 15.7g carbs, 0.9g sugars
Heat 1 tbsp of vegetable oil in a pan, then fry 1 tsp chopped ginger and 3 tbsp chopped onions till translucent. Add 250g chopped tomatoes, ½ tsp red chilli powder, 1 tsp salt and 2½ tsp sugar. Cook till the tomatoes have dissolved. Blitz the tomato mixture in a blender and pass through a fine sieve. In a separate pan, sauté ½ tsp nigella or cumin seeds in 2 tsp vegetable oil, then mix into the sauce to serve.
Per serving 195 cals, 3.7g fat (0.5g saturated), 1.5g protein, 37.3g carbs, 36.9g sugars
Recipe Atul Kochhar
Photo Andrew Montgomery
from Issue 23
ingredients• 400g boiled potatoes, grated
• 1½ tsp cumin seeds, toasted and crushed
• ½ tsp red chilli powder
• 1 tbsp chopped ginger
• ½ tsp chopped green chilli
• 2 tbsp chopped coriander leaves
• 1½ tsp salt
• 2 tbsp vegetable oil