Aloo Tikki (Potato Patties)

Instructions

1. 1In a large mixing bowl, combine the 2 medium, boiled and mashed Potatoes, 1/2 cup of boiled Green Peas, 1 teaspoon of grated Ginger, 1 small, finely chopped Green Chili, 2 tablespoons of chopped Cilantro, 1/2 teaspoon of Garam Masala, 1/4 teaspoon of Amchur (Dry Mango Powder), and 1/2 teaspoon of Salt.
2. 2Mix all ingredients thoroughly with your hands or a spoon until well combined. Then, add the 2 tablespoons of Cornstarch and mix again until the mixture comes together and can be easily shaped.
3. 3Divide the potato mixture into 8 equal portions. Take each portion and gently flatten it between your palms to form a round patty, approximately 1.27 cm thick and 5.08-7.62 cm in diameter.
4. 4Place a 25.4 cm non-stick skillet or a similar-sized frying pan over medium heat (approximately 162.8-176.7°C or 160-175°C). Add the 3 tablespoons of Vegetable Oil to the pan and allow it to heat for 2-3 minutes, until it shimmers slightly.
5. 5Carefully place 4 of the prepared patties into the hot oil, ensuring they do not overcrowd the pan. Shallow fry for 4-6 minutes per side, until each patty is golden brown and crispy on both surfaces and feels firm to the touch.
6. 6Remove the first batch of cooked patties from the pan and place them on a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining 4 patties, adding more oil if needed. Serve the Aloo Tikki hot.

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