BackCook Out: Brie Aloo Tikki with Apple Chutney and Chickpea Salad
Ravinder Singh, executive sous chef, The Hiatus restaurant, Clarion Collection-Qutub hotel, New Delhi, makes a deep-fired aloo tikki with a Brie and apricot centre
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Ravinder Singh, executive sous chef, The Hiatus restaurant, Clarion Collection-Qutub hotel, New Delhi, makes a deep-fired aloo tikki with a Brie and apricot centre
Brie Aloo Tikki with Apple Chutney and Chickpea Salad
Makes 4
Ingredients
150g potatoes
50g tomatoes, finely chopped
50g onions, finely chopped
20g coriander stumps, finely chopped
15g parsley, finely chopped
5g green chillies, finely chopped
50g breadcrumbs
20g refined flour
10g roasted cumin powder
5g red chilli powder
Salt and pepper to taste
50g apricots, finely chopped
15g Brie
Approximately 150ml oil, for frying
For the apple chutney
125g Granny Smith apples, peeled and roughly chopped
12g garlic
15ml lemon juice
15g roasted cumin powder
15g coriander
5g ginger
5g green chillies
Salt and pepper to taste
For the chickpea salad
100g chickpeas
25g tomatoes, finely chopped
25g onions, finely chopped
15g parsley, chopped
15g coriander, chopped
10g green chillies, chopped
12g ‘chaat’ masala
10g roasted cumin powder
5ml lemon juice
5g Deggi Mirch (red chilli powder)
5ml olive oil
Salt to taste
Method
To make the apple chutney, blitz the apples with all the other ingredients in a blender to get a smooth paste. Keep aside.
For the chickpea salad, soak the chickpeas overnight and boil in a pressure cooker. In a bowl, mix the chickpeas with tomatoes, onions, coriander, parsley, green chillies, chaat masala, cumin powder, lemon juice, red chilli powder (optional), salt and a dash of olive oil.
For the tikkis, boil the potatoes for at least half an hour. Check with a fork or skewer; if it goes in without resistance, the potatoes are done. Peel and mash the potatoes. Once they have cooled slightly, add the coriander, parsley, green chillies, cumin and red chilli powder, salt and pepper and mix using your hands. Make small balls with the potato mixture. Now push some of the Brie and apricots into the centre, and flatten the balls to make discs.
Mix the refined flour in water to make a thin batter. Dip the tikkis once in this mix and coat with breadcrumbs. Let them rest for at least 10 minutes before deep-frying on a medium flame (if you have a kitchen thermometer, you’re looking to fry the tikkis at 80 degrees Celsius). Once they acquire a golden-brown colour all around, remove from the oil.
Smear a generous helping of the apple chutney on the plate and arrange the tikkis on top. Serve with a side of chickpea salad and a wedge of lemon.
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