Recipe of the week: Aloo tikki

Chaat is such a popular street food in India and Pakistan that individual vendors are celebrated for “specializing in their own particular versions,” said Steven L. Katz in The Washington Post. Chaat usually has three main components—a fruit or vegetable, a spice blend called chaat masala, and a mix of condiments such as yogurt and a sweet chutney or tamarind. The results can be served “in a heap” or, as with aloo tikki, served as a manageable finger food. The unifying ingredient is the chaat masala, a mix of “black salt, mango powder, red chile powder, and roasted cumin powder.” Available at Indian groceries, it helps produce an “irresistible combination of flavors.”

Aloo tikki

1 tbsp canola oil

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1 tsp cumin seeds

¼ cup frozen green peas, defrosted

¼ tsp chaat masala

3 medium potatoes, peeled, cut into pieces, boiled, and drained

1½-inch piece peeled ginger, finely chopped

1½ tbsp green chile pepper, chopped

2 tbsp cilantro leaves, finely chopped

salt

Heat oil in pot over medium heat. When oil shimmers, add cumin and peas. Reduce to medium-low and cook 15 minutes until moisture evaporates. Stir in chaat masala and remove from heat.

Coat a cast-iron skillet with nonstick cooking spray; heat over medium-high. Meanwhile, mash potatoes with ginger, chile, and cilantro, and season with salt. Divide into 10 to 12 balls. Flatten each

ball slightly and stuff some pea mixture into center. Close ball and shape into a 3-inch-wide cake.

Cook 4 minutes or until lightly browned. Turn. Cook about 6 minutes. Serve hot, with cilantro and tamarind chutneys.