Aloo Tikki Eggs Benny
Aarti Sequeira's Aloo Tikki Eggs Benny Recipe
Servings: 4
Calories: 339kcal
Equipment
- Medium Pot
- Large Pot
- Potato Masher or Ricer
- Serving Dishes
- Large Saucepan for Frying
- Large Frypan
Ingredients
Aloo Tikki Potato Ingredients
- 1½ lbs russet potatoes peeled and cut into 1" cubes
- 3 inch piece of ginger peeled and grated
- 2 small Serrano peppers seeds removed and minced
- ¼ cup cilantro leaves and soft stems roughly chopped, additional for garnish
- 2 tsp ground cumin
- ½ tsp turmeric
- zest 2 small limes
- 2 tbsp lime juice about one lime squeezed
- 2 tsp kosher salt
- freshly ground pepper
- ¼ cup cornstarch
- sunflower oil for frying
Cornmeal Crust
- 1 cup cornmeal
Accompanying ingredients
- ruby red chutney recipe found in Aarti Paarti: An American Kitchen with an Indian Soul
- date tamarind chutney recipe found in Aarti Paarti: An American Kitchen with an Indian Soul or store bought
Instructions
Cook The Potatoes
- Drop potato cubes into medium saucepan and cover with lots of cold water. Season generously with salt and bring to a boil. Turn down to a simmer and cook for ten minutes until potatoes are very tender. Drain in a colander, and allow to cool until you can handle with your bare hands.
- Once cool, mash potatoes either with a potato ricer, food mill or as a last resort, a masher (the latter results in a heavier potato cake) into a large bowl.
Forming The Patties
- Gently fold in remaining ingredients except for cornmeal. Taste for seasoning, and add extra salt and pepper as necessary. Divide into 8 portions, about 1/3 cup each. Roll a portion between your palms into a ball, then squash into a little cake of equal thickness (about ¾” thick). Repeat with the rest of the portions.
Cornmeal Crust
- Pour cornmeal into a flat bowl or pie plate, and season well with salt and pepper. Dip each cake into cornmeal, coating each side evenly. Chill cakes for 10 to 15 minutes to firm up.
Fry The Patties
- Preheat oven to 200 degrees Fahrenheit. Place a rack on a paper towel-lined baking sheet and set aside. Place a large nonstick skillet over medium-high heat, pour oil to a ¼” depth.When oil is hot (check by dropping a pinch of cornmeal into oil; if it sizzles immediately, it’s ready), carefully add 4 cakes to the pan. Cook until deep golden brown, about 4-5 minutes, then flip carefully (I’ll sometimes use two spatulas for this job), and cook another 4-5 minutes. Remove, using fish spatula to the baking sheet, sprinkle with salt and slide into the oven to keep warm. Scoop out and any crumbs from the oil and repeat with the remaining 4 cakes.
Egg Preparation
- To fry eggs: pour off oil, and wipe out skillet. Turn heat to low. Add a tablespoon of oil, swirl around pan and then add eggs. They should crackle gently. Season with salt and pepper, then cover, cooking 3 minutes for that perfect spot between runny and firm.
Plate the Dish
- Serve an egg over two tikkis (cakes), with a squeeze of lime, a flourish of cilantro and a couple of dollops of ruby red chutney or tamarind chutney.
Notes
This recipe provided courtesy of Aarti Sequeira. Original recipe found on Aarti's website found here.
Nutrition
Calories: 339kcal