Aloo Tikki

Instructions

1. Prepare the potato mixture
   In a large mixing bowl, combine the mashed potatoes with the partially mashed green peas. Add cornstarch or rice flour which helps bind the mixture and gives a crispy exterior when cooked.
2. Add the spices
   Add cumin seeds, coriander powder, garam masala, red chili powder, turmeric powder, minced ginger, chopped green chilies (if using), chopped coriander leaves, lemon juice, and salt to the potato mixture. Mix thoroughly until all ingredients are well incorporated.
3. Shape the tikkis
   Divide the mixture into equal portions and shape them into round, flat patties about 2-3 inches in diameter and ½ inch thick. If the mixture feels too sticky, wet your hands slightly or dust them with a little flour to help with shaping.
4. Rest the patties
   Place the shaped tikkis on a plate and refrigerate for 15-20 minutes. This helps them firm up and hold their shape better during cooking.
5. Cook the tikkis
   Heat a large non-stick skillet or griddle over medium heat. Add oil and allow it to heat up. Place the tikkis carefully in the pan, making sure not to overcrowd them. Cook for 3-4 minutes on each side until they develop a golden-brown crust and are heated through.
6. Drain and serve
   Once cooked, transfer the tikkis to a paper towel-lined plate to absorb any excess oil. Serve hot with mint-coriander chutney, tamarind chutney, or yogurt sauce. For a complete meal, you can also serve them with chickpea curry (chole) to make aloo tikki chole.