Aloo Tikki (Indian Potato Pancakes)

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  • Idaho potatoes
  • Optional: julienned onion (one per three potatoes)
  • white flour (about 1/4 cup for every potato)
  • bread crumbs (about one tablespoon per potato, to taste)
  • salt (about 1/8 teaspoon for every potato or to taste, and extra for salting water for boiling)
  • minced ginger (about 1/8 teaspoon for every two potato, round up)
  • minced jalapeno (about one jalapeno for every two potatos, round up)
  • frozen peas (about 1/4 cup for every potato)
  • curry powder (about two teaspoons per potato, to taste)
  • garam masala (about two teaspoons per potato, to taste)
  • Optional: egg (one per two potatoes)
  • sesame oil (some hot sesame oil, if you wish)

Peel all the potatoes.

The potatoes should be quartered, and thrown into salted boiling water for about 15 minutes, then drained and mashed.

Optionally, some of the potatoes can be reserved instead of boiled (no more than 1/4 of the potatoes), finely grated, and pressed in towels or in a potato ricer to remove the moisture.

Combine all the potatoes, onion, flour, bread cumbs, jalapenos, peas, curry powder, garam masala, and optional egg. If adding egg, shisk the egg in a bowl before adding it.

Add enough water to give the batter the consistency of firm mashed potatoes.

Make separate small balls with a diameter of about 1-1/2". lightly flour each ball, and let rest in the fridge for at least half an hour.

Oil a griddle with the sesame oil.

Once the oil is hot (but before it starts smoking), place the tikki on the griddle. Use the back of a wooden spoon to gently flatten to about 2" rounds. Cook each pancake for about 3 minutes on each side, and put on a lightly oiled baking pan.

Serves: ??

Preparation time: 90 minutes