500g maris piper spuds 1 tsp turmeric 1 tbsp veg oil 1 red onion, finely chopped 2 tbsp fresh ginger, mashed 2 garlic cloves, mashed
2 medium green chillies, fine chopped 1 tsp black mustard seeds ½ tsp garam masala 100g chopped cauliflower (pea size pieces) handful fresh coriander, finely chopped Juice of ½ lemon 4 tbsp gram flour (chickpea) plus extra for dusting
Knob of ghee or butter
6 English muffins
4 tbs tamarind or mango chutney
Put the potatoes, whole and unpeeled, into a pan just big enough to hold them, along with the turmeric and a generous pinch of salt and cover with cold water. Bring to the boil, then simmer until very tender and drain. Put back into the hot pan for a minute or so to steam dry.
Meanwhile, sweat the onions & the cauliflower in the oil, when the onions are soft add the ginger, garlic, chilli, mustard seeds and garam masala, fry for another minute.
Mash the spuds and add them to the onion/cauliflower mixture. Stir in the lemon juice and the gram flour, mix well.
When chilled roll up into golf ball size balls.
Coat the bottom of a frying pan with oil, and add the ghee if using. Flatten the balls into discs and press into the gram flour then add the tikki. Cook until golden brown, then carefully flip over, top with the mozzarella and repeat. The mozzarella should just be starting to melt.
Cut the muffins in half and toast, spread a bit of chutney on the bottom half, place a tikki on top, spread the top half with chutney and assemble.