Aloo Tikki

Method

1. 1

   Boil the potatoes

   Cover the potatoes with cold water in a pan. Bring to the boil over high heat, then simmer over medium heat for 20 to 25 minutes, until a knife slides easily into the centre.

2. 2

   Cool and mash

   Drain the potatoes and leave them to steam dry for 5 minutes off the heat. When cool enough to handle, peel and mash until smooth.

3. 3

   Season the mixture

   Stir in the green chilli, coriander, cumin, ground coriander, garam masala, chilli powder and salt. Mix over no heat for 1 minute, until evenly combined, then shape into 8 even patties.

4. 4

   Coat the patties

   Spread the flour on a plate. Lightly coat each patty, shaking off any excess.

5. 5

   Heat the oil

   Heat the oil in a large frying pan over medium heat for 2 minutes, until shimmering.

6. 6

   Fry the patties

   Fry the patties in batches for 4 to 5 minutes per side, until deeply golden and crisp. Lower the heat if they brown before the centres are hot.

7. 7

   Serve

   Divide the yoghurt between plates and serve the hot tikki on top or alongside, while the crust is crisp.

Tips

• Let the potatoes steam dry for the full 5 minutes before mashing.
• Shape the patties to an even thickness so they cook at the same rate.
• Avoid crowding the pan; fry in batches to keep the oil hot.

Swaps

• Use fresh ginger in place of the green chilli for a gentler warmth.
• Use chopped mint in place of the fresh coriander.
• For a milder flavour, reduce or omit the chilli powder.

Storing

Refrigerate leftover patties in an airtight container for up to 3 days, then reheat in a lightly oiled frying pan until hot and crisp.