Pudina Aloo Tikki
These savory potato patties are flavored with fresh mint and spices, giving them a bright, aromatic kick. They're pan-fried crisp outside and tender inside.
Ingredients
- 4 medium potatoes
- 0.5 cup fresh mint leaves
- 0.25 cup fresh cilantro leaves
- 2 green chilies
- 1 teaspoon ginger paste
- 0.5 teaspoon cumin powder
- 0.5 teaspoon coriander powder
- 0.25 teaspoon black pepper powder
- 0.5 teaspoon chaat masala
- 0.75 teaspoon salt
- 4 tablespoons cornstarch
- 8 tablespoons vegetable oil
- 1 lemon
Instructions
- Wash 4 medium potatoes thoroughly. In a large pot, add the washed potatoes and cover them with water. Boil the potatoes until they are tender when pierced with a fork, approximately 15-20 minutes. Once cooked, drain the water, let them cool slightly, then peel off their skins.
- While the potatoes are boiling, wash 0.5 cup fresh mint leaves, 0.25 cup fresh cilantro leaves, and 2 green chilies. Chop the mint and cilantro finely. Remove the stems from the green chilies and finely chop them. You can adjust the number of green chilies based on your spice preference.
- Once the peeled potatoes are cool enough to handle, mash them thoroughly in a large bowl. Ensure there are no large lumps.
- To the mashed potatoes, add the chopped 0.5 cup fresh mint leaves, chopped 0.25 cup fresh cilantro leaves, chopped 2 green chilies, 1 teaspoon ginger paste, 0.5 teaspoon cumin powder, 0.5 teaspoon coriander powder, 0.25 teaspoon black pepper powder, 0.5 teaspoon chaat masala, and 0.75 teaspoon salt. Mix everything really well until all the spices and herbs are evenly distributed throughout the potato mixture.
- Add 4 tablespoons cornstarch to the potato mixture and knead it in gently. The cornstarch helps bind the mixture and makes the tikkis crispy. Form the mixture into 8 equal-sized round or oval patties, about 0.5 inches thick. You might need to lightly grease your hands with a little oil to prevent sticking.
- Heat 4 tablespoons vegetable oil in a large non-stick pan or griddle over medium heat. Once the oil is hot, carefully place 4 patties in the pan, making sure not to overcrowd it. Cook for 3-4 minutes on each side, or until they are golden brown and crispy. Remove them from the pan and place them on a plate lined with paper towels to absorb any excess oil.
- Add the remaining 4 tablespoons vegetable oil to the pan and cook the remaining 4 patties following the same process until they are also golden brown and crispy.
- Transfer the Pudina Aloo Tikki to a serving platter. Garnish with a few fresh mint leaves and serve immediately with a squeeze of fresh juice from 1 lemon. They are great with green chutney or tamarind chutney.