Pan-fried potato cakes (Aloo tikki) from Jamie Magazine, October 2011 (#23) (page 33) by Atul Kochhar

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Notes about this recipe

  • lorloff on December 26, 2022

    There is no link in this recipe it is https://noseychef.com/2019/08/05/aloo-tikki-atul-kochhar/ This dish is worth seeking out. It was sensational. The tomato chutney seems like it will be too sweet with the amount of sugar. We used Japanese Okinawa sugar that is much less sweet and it worked perfectly. The tomato chutney is so good it is worth making on its own. The potato cakes were also terrific. The approach of parboiling the potatoes and them grating them worked really well and is worth the extra step in the preparation. I grated them on an old fashioned box grater on the thickest option. This was a delicious dish as so many of Chef Atul Kochhars recipes are!

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