Potato Quinoa Patties Indian Recipe

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Recipe Category: Potato

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Potato Quinoa Patties Indian Recipe

Ingredients

  • recipe for : Aloo Tikki
  • 3 medium potatoes boiled, peeled and mashed
  • 1 1/2 cups cooked quinoa (1/2 cup uncooked)
  • 3/4 cup finely chopped red or white onion
  • 1 to 2 hot green chiles, finely chopped (remove seeds to reduce heat)
  • 1/4 cup packed chopped cilantro
  • 1 tablespoon minced or grated ginger
  • 1/2 to 3/4 teaspoon carom seeds or cumin seeds
  • 1/2 teaspoon cayenne
  • 1 teaspoon ground coriander
  • 1/4 teaspoon Indian black salt
  • 3/4 teaspoon salt or to taste
  • 1 teaspoon safflower or other neutral oil
  • 1/4 cup or more bread crumbs
  • safflower oil, as needed.

BATTER:

  • 1/3 cup yellow or green split peas or split pigeon peas or split chickpeas 1/3 cup red lentils
  • 1/3 cup petite yellow lentils
  • 2 tablespoons black gram (optional)
  • 1 cup rice
  • 1/4 cup nondairy yogurt
  • 3/4 cup packed shredded zucchini or other vegetable such as cabbage or carrot
  • 1/4 cup finely chopped onion
  • 1 green chile, finely chopped or 1/2 teaspoon cayenne
  • 2 teaspoons minced ginger
  • 1 tablespoon sesame seeds
  • 2 teaspoons lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon turmeric
  • 1 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda

THE TEMPERING:

  • 1 tablespoon safflower or coconut oil
  • 2 teaspoons mustard seeds
  • 1/4 teaspoon asafetida (omit to make gluten-free)
  • 12 curry leaves, chopped
  • 2 to 3 tablespoons sesame seeds, for garnish

Method

  1. In a large bowl, combine the cooked potatoes and quinoa
  2. Mash well to mix
  3. Add the onion, chile, cilantro, ginger, carom seeds, cayenne, coriander, Indian black salt, salt, and oil
  4. Mix well, taste, and adjust salt and spice
  5. Add breadcrumbs if the mixture is too sticky or moist to help shape into patties
  6. Make 3-inch patties by hand, or using a cookie cutter.
  7. To panfry: Heat 1 teaspoon of oil in a large skillet over medium-high heat
  8. Spread the oil by tilting the skillet
  9. Place several patties in the skillet, making sure they don’t touch, and cook 6 to 8 minutes each side, or until golden brown
  10. Remove the patties from the skillet and place on a plate
  11. Repeat with the remaining patties
  12. To bake: Preheat the oven to 425°F
  13. Place the patties on a parchment-lined baking sheet
  14. Lightly brush oil on the patties
  15. Bake for 15 minutes
  16. Broil for 2 minutes, and flip the patties.
  17. Lightly brush or spray with oil and broil for 2 minutes.
  18. Broil for 2 to 7 pancakes.
  19. For the batter: Soak the peas, lentils, and rice for 3 to 4 hours
  20. Drain well and transfer to a blender
  21. Blend to a smooth paste using 1/4 to 1/2 cup water
  22. Transfer to a bowl
  23. Add the yogurt and mix well
  24. Cover the bowl and let the batter ferment for 4 hours or overnight
  25. You can use the mix immediately as well
  26. The fermented mixture tastes more authentic, though, having deeper flavors and a softer texture
  27. Grate the zucchini into a bowl and press with a paper towel to remove extra moisture
  28. Add the zucchini, onion, chile, ginger, sesame seeds, lemon juice, sugar, turmeric, salt, baking powder, and baking soda, and fold to combine well
  29. Preheat the oven to 400°F
  30. Make the tempering: Heat the oil in a small skillet over medium heat
  31. When hot, add the mustard seeds carefully
  32. Let them pop for a few seconds
  33. Add the asafetida and curry leaves and remove from the heat
  34. Add half of the tempering to the batter and mix in
  35. Grease the ramekins or baking dish (you can also line the larger baking dish with parchment to make it easier to remove the handvo)
  36. Sprinkle some sesame seeds on the bottom
  37. Ladle the batter into the ramekins until about 2/3 full
  38. Sprinkle sesame seeds on the batter goodly
  39. Bake for 40 to 45 minutes or until the top is golden and a toothpick inserted comes out almost clean
  40. Cool for 10 to 15 minutes
  41. Remove the handvo from the ramekins or baking dish, and cut into 1/2-inch thick slices
  42. Drizzle a few drops of the remaining tempering on each slice
  43. Drizzle a few drops of the remaining tempering on each slice
  44. Repeat to make the next pancake
  45. Drizzle some of the tempering on the pancake before serving

Full List of Potato Recipes
Full List of Quinoa Recipes

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