Sanjay Browne hails from Allahabad, Uttar Pradesh. It’s fair enough to say I’ve never met a Christian bloke from the North of India with such a unique name (Browne, pardon my sorry, ignorant ass). It’s also fair to say Mr. Browne is pretty nifty with the condiments and seasoning and other cooking paraphernalia. There’s been many a time when he’s dropped into Team’s Creative Dept. to drop off a lunchpail oozing at the seams with a tasty non-vegetarian dish and a terse command: Try it.
Benedic Domine, nos et hæc tua dona quæ de tua largitate sumus sumpturi. Per Christum Dominum nostrum. Amen. And then I tried it, as did the multitude. And it was good.
4 large potatoes
2 medium onions (finely chopped)
1/4 tsp turmeric powder
1/2 tsp chilli powder
Dash of coriander powder
1/4 cup fresh coriander (chopped fine)
1 tbsp oil
500 gms mutton qeema
1 tsp cumin powder
1 and 1/2 tsp garam masala
Salt to taste
Peel and mash.
Mix onion, fresh coriander and powders: turmeric, chilli coriander.
Mash and mix again.
While potatoes are boiling, wash qeema and drain.
Heat oil in pan.
Fry qeema till nicely browned and all its juices have run out and dried.
Add cumin powder and garam masala.
Add a little water just about enough to cover the meat.
Let it cook in simmer for 40 minutes till the qeema is fully cooked and all the water has disappeared.
Put aside and allow to cool.
Make small lemon-sized tikkis (balls) from the potato mash.
Make a hollow in a tikki and insert a small quantity of qeema in it.
Gently pat the tikki to flatten it. (Don’t put too much otherwise the tikki might break whilst cooking.)
Continue with the rest of mash and qeema
(I think you should get around 20-25 tikkis).
Heat enough oil for shallow frying on a medium heat in a clean pan.
Fry 3-4 tikkis at a time.
The flame should be on low.
Give each side 2-3 minutes or till crisp and brown.
When done, transfer to plate lined with kitchen towel/s to absorb excess oil.
Continue frying tikkis in batches.
It’s great as a snack.
Serve with tomato or chilli sauce.