Step 1
For the tikkis, grate the zucchini into a bowl, salt lightly, and set aside for at least 10 minutes to release its liquid. Squeeze thoroughly through cheesecloth or paper towels to remove all moisture and set aside.
Step 2
Dice the potatoes and boil in generously salted water until tender. Drain and mash while hot. Mix in the ginger, spring onions, coriander, garam masala, potato starch, panko crumbs, salt and pepper until smooth. Once slightly cooled, fold in the lemon juice, egg and zucchini. Test the consistency by rolling a small ball; if it’s too soft, add more crumbs until malleable.
Step 3
In a small pan, heat the ghee with the turmeric and chilli powder until sizzling and fragrant – taking care not to burn the spices – then pour the infused oil over the potato mixture and stir to combine. Taste and adjust the seasoning as needed. Divide the mixture into 4 large portions, flatten into patties and set aside.
Step 4
For the spiced butter, combine the butter, chilli flakes, coriander and green chilli in a small bowl, and set aside.
Step 5
To make the onion chutney, heat the oil in a frying pan and saute the onion over medium-high heat. Once translucent, stir in the tomato paste and cook for 1-2 minutes until the colour deepens. Add the chilli powder, salt, turmeric and garam masala, saute for another 2-3 minutes, then remove from the heat.
Step 6
For the green chutney, place the coriander, mint, sugar, salt, cumin, green chilli, lemon juice and water in a small food processor. Blend until smooth and set aside.
Step 7
To assemble, heat about 2cm of oil in a heavy-based pan until it shimmers. Carefully add one patty; if it doesn’t sizzle immediately, increase the heat; otherwise the potato will absorb too much oil. Fry the tikkis in batches, turning once, until crisp and golden. Drain on a cooling rack or paper towels.
Step 8
Split the buns and spread the cut sides generously with the spiced butter. Layer the base with a tablespoon of onion chutney, a crisp tikki, and a slice of tomato. Dress generously with the green chutney, top with the bun and eat immediately.
Disclaimer : This story is auto aggregated by a computer programme and has not been created or edited by DOWNTHENEWS. Publisher: www.smh.com.au
