Aloo Tikki

Ingredients

• 550 grams potatoes (about 7 medium-sized potatoes)
• 2 tbsp corn starch
• 2 tbsp onions (finely chopped)
• 2 tbsp cilantro (chopped)
• 1 tsp red chili powder
• 1 tsp chaat masala
• 1/4 tsp amchur powder
• 1.5 tsp salt (or to taste)
• 1/3 cup breadcrumbs (plain, unflavored)
• 4 tbsp oil

Instructions

1. 1

   Steam the potatoes using your preferred method. I usually pressure-cook them in a steamer basket for two whistles. You can also steam them in an Instant Pot for 5 minutes. Please read the note about steaming potatoes.

2. 2

   Allow the pressure to release naturally, then peel the potatoes, cut them into large chunks, and let them cool slightly.

3. 3

   Mash the potatoes well with your hands or a masher, then add the cornstarch, spices, cilantro, salt, and onion.

4. 4

   Mix everything thoroughly and adjust the salt and spices if needed.

5. 5

   Pinch small lemon-sized portions, shape them into balls, and flatten them into tikkis.

6. 6

   If using breadcrumbs, roll each tikki evenly in the breadcrumbs.

7. 7

   Heat a wide skillet or tava and add 2 tablespoons of oil. Reduce the heat to medium.

8. 8

   Place 5 to 7 tikkis in the pan, depending on the pan size, and shallow-fry until golden brown on both sides, flipping halfway through for even browning. Repeat with the remaining tikkis, adding the remaining oil if needed.