Aaloo Tikki aur Pudine ki Chutney
- The List
- 30 October 2008
Potato cutlets with mint chutney
This is Abhishek Bachchan's favourite dish, and it's very popular with the whole family. Across India, there are variations on the stuffing, from mashed peas to spice blends, but the Bachchans prefer it simple and don't stuff theirs. Mint chutney is always prepared from the fresh herb and not kept overnight, as the flavour deteriorates quickly.
To make the mint chutney, whizz the ingredients in a blender and set aside.
Combine the mashed potatoes with the ground cumin seeds, black pepper and the salt to taste. Shape the mixture into 12 cutlets.
Heat a little oil in a skillet on a medium heat. Place the potato cutlets gently into the pan, cook for one minute then increase the heat. Turn them over and continue to cook. Perfect cutlets are crisp on both sides and golden brown in colour.
Place on paper towels to drain the oil and serve piping hot with the chutney.
For the mint chutney
9oz mint leaves
1 large onion
2 large whole green chiles
juice of 3 lemons
1/2 teaspoon rock salt
1/2 teaspoon black pepper
For the cutlets
3 1/2lbs potatoes, boiled, peeled, cooled and mashed
2 tablespoons cumin seeds, roasted and ground
1 tablespoon freshly ground black pepper
6 teaspoons vegetable oil
salt to taste