Aloo tikki

Method

1. 1 Boil the potatoes for 20 minutes, let them cool completely, then mash them until smooth.
2. 2 Mix potatoes with cornstarch, mashed peas, ginger, green chilies, cumin seeds, coriander powder, garam masala, salt, and cilantro.
3. 3 Shape the dough into balls, then flatten them into cakes about 1.5 cm thick. Refrigerate for 15 minutes to firm up the cakes.
4. 4 Fry the pancakes in a pan with oil over medium heat, 5 minutes on each side, until the crust is golden brown and crispy.
5. 5 Arrange on a plate, drizzle with diluted yogurt, chutney, and sprinkle with chaat masala, then serve hot.

With an appliance

• Air fryer 44 min

  Replace step 4: spray oil evenly on both sides of the potato patties, fry at 195 degrees for 12 minutes, flip at the 6th minute; the 15-minute cooling time in step 3 remains the same to prevent the patties from breaking.