Aloo Tikki

Ingredients

• 700g floury potatoes, such as Maris Piper
• 3 tbsp cornflour
• 1 tsp cumin seeds, dry-roasted and crushed
• 1 tsp chaat masala
• 1/2 tsp dried mango powder (amchur)
• 1/2 tsp Kashmiri chilli powder
• 2 green chillies, finely chopped
• 1 tsp fresh root ginger, finely grated
• 3 tbsp chopped fresh coriander
• 1 tsp salt
• 4 tbsp vegetable oil, for shallow frying
• Mint chutney and tamarind chutney, to serve
• Natural yoghurt, to serve

Method

1. Boil the whole potatoes in salted water for 20 minutes until tender. Drain, leave to steam dry for 10 minutes, then peel and grate them into a large bowl. Grating gives a lighter texture than mashing.

2. Add the cornflour, cumin, chaat masala, mango powder, chilli powder, green chillies, ginger, coriander and salt. Mix gently with your hands until it comes together without becoming gluey.

3. Divide into 8 portions and shape each into a flat patty about 2cm thick. Chill for 10 minutes if the mixture feels soft.

4. Heat 2 tbsp of the oil in a large non-stick frying pan over a medium heat. Fry 4 tikki at a time for 4 minutes on each side until a deep golden crust forms. Repeat with the remaining oil and tikki.

5. Serve hot, topped with yoghurt and the chutneys.