Alu tikka (also aloo and tikki, it seems) are a standard Indian snack that occur in many different forms. I derived this one from the Australian Women's Weekly “Easy Indian-style cookery”. It's unusual in that it uses dal and bessan (channa dal flour). The original recipe also wanted beaten egg white, which doesn't sound right to me, so I omitted it. See the preparation instructions for other differences.

Ingredients

quantity		ingredient		step
65 g		tur dal (yellow split peas)		1
900 g		potatoes		2
7.5 g		cumminseed		3
7.5 g		coriander seed		3
5 g		coriander leaf		4
5 g		mint leaf		4
250 ml		hot water		5
40 g		tamarind extract		5
6.5 g		ginger		5
2.5 g		cumminseed, powdered		5
50 g		jaggery		5
75 g		bessan		6
5 g		garam masala		6
10 g		salt		6
1		egg		6
20 ml		lemon juice		6

Preparation

1. Soak the tur dal in warm water for 45 minutes, drain, boil in water for 10 minutes or until soft. Drain.

2. Peel and boil potatoes until cooked. Allow to cool.

3. Heat the spices in a dry frying pan, cool down and grind.

4. Finely chop the leaves.

5. Make the dip sauce: Add the tamarind extract, ginger, cumminseed and jaggery to the water. Bring to the boil and ensure the jaggery is dissolved. Allow to cool.

6. Coarsely crush the potato. I think it should remain slightly lumpy, though the original recipe wants it completely mashed. Mix with the bessan, spices, leaves, lemon juice and egg. Form into about 12 patties. Dust with bessan and fry in ghee. Serve with the dip sauce.