Aloo Tikki

Ingredients

• 3 medium russet potatoes, boiled and mashed
• 2 tablespoons fresh cilantro, finely chopped
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala
• 1/2 teaspoon amchur (dry mango powder)
• 1/2 teaspoon red chili powder
• 1 teaspoon grated fresh ginger
• 1 green chili, finely minced
• 2 tablespoons chickpea flour (besan)
• 2 tablespoons neutral oil for pan-frying
• 1 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1 tablespoon lemon juice
• 1 small green chili
• 1/4 teaspoon salt for chutney

Steps

1. 1

   1. Combine the mashed potatoes with cumin seeds, garam masala, amchur, red chili powder, ginger, green chili, cilantro, and chickpea flour in a bowl; mix until a uniform dough forms.

2. 2

   2. Divide the mixture into 4 equal portions and shape each into a round, flat patty about 1 cm thick, pressing the edges to prevent cracking.

3. 3

   3. Blend the mint leaves, cilantro, lemon juice, green chili, and salt with a splash of water until smooth to make the chutney; set aside.

4. 4

   4. Heat oil in a heavy skillet over medium heat; place patties in the pan without crowding and cook undisturbed for 4-5 minutes until the bottom is deep golden and crisp.

5. 5

   5. Flip carefully and cook the second side for another 3-4 minutes until equally golden; press lightly with a spatula to ensure even browning.

6. 6

   6. Transfer to a platter and serve immediately alongside the mint chutney.