Aloo Tikki

🔥 Prep

• Wash 4 medium potatoes, place them in a pot, cover with water, and boil for 15‑20 minutes until fork‑tender.
• Drain the potatoes, let them cool slightly, then peel and mash them in a bowl until smooth.
• Finely chop 2 green chillies.
• Measure out 4 tbsp breadcrumbs, 2 tbsp corn flour, 1 tsp coriander powder, 1 tsp chaat masala, and 1.25 tsp salt into separate small bowls.
• Combine the mashed potatoes, chopped green chillies, breadcrumbs, corn flour, coriander powder, chaat masala, and salt in the bowl; mix until a uniform, pliable dough forms.

🔥 Cook

• 1. Divide the potato mixture into 8 equal portions and shape each into a flat patty about 1 cm thick.
• 2. Heat 2 tbsp oil in a non‑stick skillet over medium heat until shimmering.
• 3. Place the patties in the skillet, leaving space between them, and cook for 3‑4 minutes without moving to develop a golden crust.
• 4. Flip the patties carefully, add the remaining 2 tbsp oil around the edges, and cook another 3‑4 minutes over medium heat until both sides are crisp and golden brown.
• 5. Transfer the cooked aloo tikki to a plate lined with paper towels to absorb excess oil.

🔥 Serve

• Arrange the hot aloo tikki on a serving platter.
• Accompany with sweet tamarind chutney and fresh mint‑coriander chutney for dipping.
• Offer a side of plain yogurt or whipped curd (dahi) and lemon wedges for added tang.
• Garnish with a sprinkle of chaat masala and finely chopped cilantro just before serving.