Easy Aloo Tikki

Steps

1. 1.

   Boil And Cool The Potatoes

   Boil the potatoes in their skins until a knife slides in easily, about 20 minutes, or 3 whistles in a pressure cooker. Drain and let them cool completely. Refrigerated for a few hours is best. Cold potatoes are drier and mash smoother.

2. 2.

   Grate The Potatoes

   Peel the potatoes and grate them on the fine side of a box grater. Grating gives a lump-free texture much faster than mashing. You should have a dry, fluffy pile.

3. 3.

   Season The Mix

   Add cornflour, cumin powder, chaat masala, chili powder, amchur, salt, green chilies, ginger and coriander. Mix and knead lightly with your hands until it comes together like soft dough. Taste a little and adjust the salt or chaat masala. If it feels sticky, add another spoon of cornflour.

4. 4.

   Shape The Tikkis

   Oil your palms lightly. Take a lemon-sized ball, roll it smooth, and flatten it to a disc about 1 cm thick. Smooth any cracked edges with your fingers. Cracks are where they break in the pan. You should get 10 to 12 tikkis.

5. 5.

   Shallow Fry The Easy Aloo Tikki

   Heat a tawa or heavy nonstick pan on medium and spread 2 tbsp oil over it. Place the tikkis in a single layer with space between them. Cook 4 to 5 minutes without moving them, until the bottoms are deep golden and crisp. Drizzle a little oil around the edges, flip gently with a flat spatula, and cook the other side 4 minutes. Fry in batches.

6. 6.

   Serve Hot

   Drain on paper towels for a minute. Serve hot with green chutney and sweet tamarind chutney. For a chaat, lightly crush two tikkis on a plate and top with whisked yogurt, both chutneys, chopped onion, sev and a pinch of chaat masala.