These aloo tikkis are a classic appetizer - potato patties that are crispy and soft on the inside. Dip it in your favorite chutney for the perfect snack anytime!
To a medium pot, add the potatoes, salt, and enough water to cover the potatoes.
Boil the potatoes until they are tender. Don't overcook the potatoes at this stage to avoid excess moisture.
Cool the potatoes completely. Peel the potatoes. Then grate them using a grater or mash them using a potato masher.
You can boil the potatoes a day before and keep them in the fridge to cool then grate.
Prepare the Aloo Tikkis
Add the boiled mashed potatoes, ginger, cumin, chaat masala, and red chili powder in a bowl. You can adjust the spices based on your preferences and taste.
Add the chopped cilantro and green chili.
Mix all well until it comes together. Add some bread crumbs to the mixture if the batter has too much moisture.
To shape the tikkis, coat your palm with a few drops of oil. Then, take a small quantity of the batter in your palms (about the size of a tennis ball), and roll till it's smooth. Then, using both palms, flatten the ball.
Once all the tikkis are ready, heat a few spoons of oil in a shallow pan on medium heat. Add the tikkis fry on one side for 2-3 minutes until golden brown.
Turn it over and cook for another 2-3 minutes to get it golden brown. Work in batches if needed. Don't overcrowd the pan.
Transfer the cooked tikki onto a plate.
Serve hot with green chutney, tamarind chutney, or another chutney or sauce of your choice.