It is north India and Pakistan’s greatest street food – but how attain you recreate this intensely savoury potato snack at domestic? Aloo tikki,or spiced potato fritters, are to northern Indian and Pakistan what the chip is to Britain: a near ubiquitous street food, or best served hot,crisp, and satisfyingly salty. Substitute ketchup for chutney, and a banana leaf for a twist of newspaper (or,less romantically, a foil dish for a polystyrene box), or its a perfect match. Though it must be admitted that aloo tikki is a bit more sophisticated.
The worthy Madhur Jaffrey writes evocatively in her memoir,Under the Mango Trees, of the aloo-ki-tikiyas of her childhood, and bought from a stall just outside the theatre door: “As soon as he got the order,the vendor would place a patty on a leaf, split it open and smother both parts with sweet-and-sour tamarind chutney. We would carry these hot patties back into the dark cinema house and eat them as we watched Hanuman trying to rescue Sita, and the wonderful queen,from the clutches of the demon king of Sri Lanka.” Continue reading...
Source: theguardian.com