Aloo Tikki

Ingredients

• 500 g boiled potatoes

• 100 g boiled green peas

• 50 g chopped ginger

• 20 g chopped chilli

• 10 g cumin

• 50 g cornflour

• 30 g besan (gram flour)

• 200 g ghee

• salt to taste

• 2 g red chilli powder

• 2 g coriander powder

• 2 g amchoor (raw mango powder)

• 5 g chopped coriander leaves

Method

For potato mixture

Mash potatoes when they are hot, cold boiled potatoes on mashing might become sticky.

Mix cornflour and besan into mashed potatoes.

Heat 20 g ghee and once hot, add 5 g cumin and wait for it to crackle.

Add chopped ginger and chopped chilli, mix it into potato mixture.

Add chopped coriander leaves.

Add salt to taste.

Mix everything very well.

For the stuffing

Crush green peas.

Heat 20 g ghee and once hot, add 5g cumin and wait for it to crackle.

Add chopped ginger and chopped chilli and mix it into potato mixture.

Add dry spices followed by crushed green peas and let it cool.

Finishing

Divide the mixture into small or medium-shaped patties with a hollow centre or cup-shaped discs.

Place the green peas filling in the centre. Bring the mashed potato edges to the top and seal them.

Roll gently between your palms and flatten. Make all tikkis this way.

Pan-fry them in ghee on both the sides to get a crispy brown crust.

Serve them hot with mint or tamarind chutney or both.