Prep time: 15 minutes (plus soaking time)

Cook time: 20 -25 mins

Serves: 4

INGREDIENTS

For the Aloo Tikkis:

150G spinneysFOOD Chana Dal,

Soaked overnight 

3 large potatoes, boiled

2 tbsp spinneysFOOD Pure Sunflower Oil, plus extra for frying

1 tsp spinneysFOOD Chilli Powder

1 tsp spinneysFOOD  Fine Tumeric 

1 tsp spinneysFOOD Fine Cumin

1 bunch (30g) spinneysFOOD Fresh Coriander chopped

1 tbsp cornflour

spinneysFOOD Salt, to taste

For the tamarind yoghurt:

4 tbsp tamarind paste

250ml yoghurt

1 tbsp spinneysFOOD Fine Tumeric 

1 thumb-sized piece of ginger, grated

spinneysFOOD  Salt, to taste

spinneysFOOD Black Peppercorns, freshly ground, to taste

PREPARATION

1 Place the chana dal in a pressure cooker along with a teaspoon of salt and a cup of water and cook on high for 12 minutes. Rinse well and set aside.

2 Meanwhile, grate the potato and refrigerate it until needed.

3 Heat a large pan with 1 tsp oil and sauce the spices and dal for 2-3 minutes. Transfer to a food processor and pulse until smooth. Stir in the chopped coriander

4 Add the cornflour and salt to the grated potato; mix to combine to form a non-sticky dough.

5 To shape the aloo tiki, take a small portion of the potato mixture in between your palms. Roll it and gently flatten it with your fingers. If the potato mixture seems sticky, moisten your fingers with a teaspoon of oil.

6 Make a well in the centre of the potato ball, fill in a teaspoon of dal stuffing. Close the edges. Gently flatten the balls once again to get the thickness of an inch or so. Similarly, shape all the patties. 

7 Heat the oil in a frying pan over medium heat and shallow fry the aloo tikkis in small batches over low-medium heat. Drain on paper towels.

8 To make the yoghurt, combine all the ingredients. Serve with the aloo tikkis.