Aloo Tikki

Crispy Aloo tikkis

Boil 4-5 peeled potatoes cut into quarters(15-20mins),

add 3/4 cup of frozen peas for the last 10 miutes of cooking.

Toast 1t coriander seeds and 1t cumin seeds, cool and grind

Toast 1t sesame seeds

Add spices into a large bowl and

add 1t salt, 0.5t Amchoor(mango powder), black peppers grinds and chillie powder to taste

add 1 T chopped coriander leaves

Use a potato ricer to mash and add in the pots and peas to the spices

add 1-2T white corn flour(the type used to make tortillas!)

Mix together by hand and shape into patties and chill in the fridge until ready to deep fry

Coat in the corn white flour before deep frying up to 4 at a time in my karahi.

Serve with cholay, yogurt, sliced onions and imbli chutney.