Easy recipe Aloo Tikka

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one/about two cup Tamarind Concentrate Place split peas in a bowl. Cover with water (Recipes by ingridients water) and soak for fourty minutes. Aloo Tikka. Drain. Place peas in a saucepan and add cold water (Recipes by ingridients water) to cover. Bring to boil. Aloo Tikka. Reduce heat, simmer about ten-fifteen minutes until tender. Aloo Tikka. Drain. Meanwhile, cook potatoes in a saucepan of boiling water (Recipes by ingridients water) for about ten-twelve minutes until tender. Drain well and. mash (Recipes by ingridients mash) Cool. Aloo Tikka. In a small saucepan, combine tamarind, palm sugar, grated fresh ginger and cumin. Aloo Tikka. Stir over low heat for about two-three minutes until sugar dissolves. Bring to boil. Reduce heat and simmer for about two minutes. Aloo Tikka. Cover to keep warm. In a large bowl, combine, flour (Recipes by ingridients flour) , paste (Recipes by ingridients paste) herbs and juice. Stir in split peas. Aloo Tikka. Mould about two teaspoonfuls of the mixture into flattened patties. Aloo Tikka. Dust the patties with extra besan, flour (Recipes by ingridients flour) shaking off any excess. Aloo Tikka. Heat oil in a large frying pan on medium-high heat. Aloo Tikka. Dip each pattie into egg. Cook patties in about two batches for one-about two minutes each side, until golden. Aloo Tikka. Drain on paper towel. Serve with tamarind. sauce (Recipes by ingridients sauce) .