Aloo Tikki

Ingredients

• 700 g floury potatoes (such as Desiree or local white potatoes), scrubbed
• 2 tbsp fresh coriander, finely chopped
• 2 green chillies, finely chopped
• 1 tsp cumin seeds, dry roasted and lightly crushed
• 1 tsp coriander seeds, lightly crushed
• 1 tsp red chilli flakes
• ½ tsp garam masala
• ½ tsp chaat masala
• 1 tsp salt, or to taste
• 1 tsp ginger, grated
• 2 tbsp fresh pomegranate seeds (optional)
• 3 tbsp cornflour
• 4 tbsp fine semolina or dried breadcrumbs, for coating
• 5 tbsp cooking oil, for shallow frying

Instructions

1. Put the whole potatoes in a pot, cover with cold water and add a pinch of salt. Bring to the boil and cook until a knife slides in easily but the skins are not splitting.
2. Drain well, then leave the potatoes in the colander for 10 minutes so the steam escapes. Peel and grate or mash them until smooth with no lumps. Dry potatoes are the key to patties that hold together.
3. Add the coriander, green chillies, cumin, coriander seeds, chilli flakes, garam masala, chaat masala, salt, ginger and pomegranate seeds. Mix gently with your hands.
4. Sprinkle in the cornflour and knead lightly until the mixture holds together when pressed. If it feels sticky, add another spoonful of cornflour.
5. Divide the mixture into 10 equal portions. Roll each into a ball and flatten into a patty about 1.5 cm thick. Press the semolina onto both sides.
6. Heat 2 tablespoons of oil in a non-stick pan over medium heat. Place 4 to 5 patties in the pan without crowding.
7. Cook for 3 to 4 minutes until the underside is deep golden and crisp. Turn carefully and cook the other side for 3 minutes.
8. Lift onto a plate lined with kitchen paper. Add more oil to the pan and fry the remaining patties in batches. Serve hot.

Tips

• Let the boiled potatoes dry before mashing. Wet potatoes make a soft mixture that breaks in the pan.
• Do not turn the patties until a crust has formed. If they stick, wait another minute and they will release.
• Shape the patties ahead and chill them for 30 minutes for a firmer crust.
• Keep the heat at medium so the outside browns while the centre heats through.