A lighter fun retake of the deep-fried ragda patties, these loaded smashed potato tikkas will be a hit at your next party.
20 small petite potatoes
2 Tablespoons olive oil
1 teaspoon salt
1 Tablespoon tandoori spice mix
1 teaspoon dried fenugreek leaves or thyme
1/2 teaspoon red cayenne pepper
1/2 cup cooked white or pinto beans
1 small red onion, finely diced (about 1/4 cup)
1 serrano chile, minced
1/4 cup lime juice (about 4 limes)
2 Tablespoons chopped cilantro
2 Tablespoons chopped bell pepper
2 Tablespoons reduced-fat sour cream (vegan or regular)
1 Tablespoon unsalted toasted crushed peanuts
Prep Time: 20min | Cook Time: 35min
Boil the potatoes in their jackets for about 8 minutes. They should be just cooked through. In the meantime, pre-heat the oven to 375 degrees F.
Drain the potatoes and smash to flatten them using a jar or any broad heavy item such as a rolling pin.
Carefully place them on a baking sheet.
Mix the olive oil, tandoori spice mix, dried fenugreek or thyme, and the cayenne. Drizzle this over the potatoes. Cool the potatoes thoroughly before moving to the next step. If you wish, this part of the process can be done earlier.
Place the potatoes in the oven to roast for 30 minutes, turning once halfway. The potatoes should be crisp and golden.
In the meantime, mix the beans, red onion, serrano, lime juice, chopped cilantro and chopped bell pepper.
To assemble, top the roasted smashed potato tikka with a little bean mixture. Drizzle with a little sour cream, sprinkle with crushed peanuts and cilantro and serve.
You can drizzle the spiced oil over the potatoes and let them rest for up to 3 to 4 hours, this will allow them to absorb the spices better.
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