Asha Gomez’s aloo tiki, also known as potato croquettes, are the low-effort, high-impact item on our South Indian New Year’s Eve menu. Chances are high they’ll be the favorite on everyone’s list.
Ingredients
Cooking spray
1/4 cup canola oil
1 large yellow onion, finely chopped
1 teaspoon ground turmeric
1 teaspoon whole cumin seeds
1 teaspoon ajowan seeds
1/2 teaspoon kosher salt
1 teaspoon garlic powder (no-salt)
2 pounds Yukon gold potatoes, peeled, boiled, and coarsely mashed
2/3 cup chopped fresh cilantro leaves and stems
Instructions
Arrange a rack in the middle of the oven and heat to 400°F. Line a large baking sheet with parchment paper and spray with cooking spray; set aside.
Heat the oil in a medium skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until translucent, 3 to 4 minutes. Add the turmeric, cumin, ajowan, and salt and cook for 1 minute. Add the garlic powder, stir to combine, and remove from the heat. Let sit to cool and blend flavors for about 10 minutes.
Transfer the onion mixture to a large bowl. Add the potatoes and cilantro and, using gloved hands, mix to combine. Form the mixture into 12 small patties. Place the patties 2 inches apart on the baking sheet. Bake until a nice, slightly golden crust forms, about 15 minutes. Let cool at least 5 minutes before serving.
