Crispy Aloo Tikki

Method

1. In a large bowl, combine the mashed potatoes with grated ginger/garlic, green chili, all the ground spices, fresh coriander, and salt. Mix thoroughly until the spices are evenly distributed throughout the mixture.

2. Divide the mixture into equal portions and shape each into a round patty about ½ inch thick. Ensure the edges are smooth and free of cracks.

3. Spread the breadcrumbs or cornflour on a plate. Gently coat each patty on both sides, pressing lightly so the coating adheres well.

4. Heat oil in a large non-stick skillet over medium heat. Once hot, place the patties in a single layer, cooking in batches if necessary to avoid overcrowding.

5. Fry until deep golden brown and crisp on both sides, flipping gently with a spatula to prevent breaking.

6. Remove and drain on paper towels. Serve hot with mint chutney, tamarind chutney, or ketchup.

Serve as a tea-time snack or piled into a bun for a homemade burger.