Aloo Tikki

Prepare the mixture: Grate the boiled, peeled potatoes on the coarse side of a box grater (do not mash — grating gives a fluffier, lighter texture). Spread onto a clean tea towel and squeeze firmly to remove as much moisture as possible. Transfer to a large bowl. Add green chillies, ginger, coriander, cumin seeds, chaat masala, amchur, red chilli powder, garam masala, cornstarch, and salt. Mix well with your hands.

About 10 min

Tip: Removing moisture is the single most important step. Wet potato = tikkis that break apart and splatter in the pan.

Shape the tikkis: Divide the mixture into 12 equal portions. Roll each into a smooth ball, then press firmly between your palms to form a flat, round patty about 1.5cm thick and 7cm diameter. Place on a plate. Refrigerate for 10-15 minutes to firm up if the mixture seems soft.

About 5 min

Tip: Chilling the shaped tikkis before frying dramatically improves how well they hold together.

Shallow fry: Heat 2 tbsp oil in a large non-stick pan over medium heat. When the oil shimmers, carefully lay the tikkis in the pan without crowding. Fry undisturbed for 4-5 minutes until deep golden brown on the bottom. Flip carefully with a spatula. Drizzle another tbsp of oil around the edges. Fry a further 4 minutes until both sides are deeply golden and crisp. Repeat in batches. Serve hot on a plate, drizzled with tamarind chutney and green chutney.

About 15 min

Tip: Resist the urge to flip early — the tikki needs to form a crust before it will release cleanly from the pan.