Spice-stuffed potato cakes from Plenty More (page 244) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.232 in the US edition.

  • lholtzman on April 19, 2025

    These were okay, but my tamarind paste was a bit on the sour side. I found the sweet chutney was necessary to balance the flavor. I highly recommend wearing gloves so you don’t stain your hands orange while making these.

  • Shaxon on February 06, 2023

    time consuming to make but big hit as a first course

  • Ganga108 on March 02, 2022

    One of the most wonderful tastes on this planet is the tangy spice, chilli and tamarind mix of Indian street food. It is glorious, addictive, and quite mind blowing. The flavours have a party in your mouth. No, truly! If you are doubting me, head off to your nearest good Indian restaurant and try Pani Puri, or Samosa Chaat – any chaat for that matter – and even Rasam will give you a sample of the hot and sour tastes that make up Indian food. This recipe takes the notion of the hot, sour, salty and sweet flavour mix and stuffs it inside a potato cake made from mashed potatoes. It derives from the Aloo Tika and Potato Cutlet snacks of India, with similarities to the flavours of the Podimas recipes of South India, and more recently I saw a fabulous BALL of mashed potato full of North Indian street-food flavours. It's disappointing that Ottolenghi doesn't acknowledge the roots of this dish. Of course it is delicious and quite easy to make. I'd use less tamarind and less mustard seed.

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