Aloo Tikki

Ingredients

• 2 lbs potatoes, boiled and mashed
• ½ tsp red chili powder
• ½ tsp turmeric powder
• ½ tsp cumin powder
• ½ to 1 tsp red chilli pepper flakes
• ½ to 1 tsp green chili pepper, finely chopped
• 1-2 eggs
• 4-6 tbs oil
• Chopped cilantro for garnish
• Salt to taste

RECIPE

1. Boil the potatoes until soft. Drain, dry, and cool completely.
2. Peel and mash the potatoes.
3. Add salt, turmeric, red chili pepper flakes, cumin powder, red chili powder, green chilies, and cilantro to the mashed potatoes and mix thoroughly.
4. Oil your hands, then roll the potatoes into flat, round shapes.
5. Heat oil in a wide frying pan.
6. Whisk 1-2 eggs, then add salt and pepper.
7. Dip each cutlet into the beaten egg and gently slide it into the pan.
8. Fry the cutlets lightly on all sides so the exterior is golden brown, and serve hot with ketchup.  

NOTES

Optional:

1. To ensure that cutlets retain their shape, freeze them for 30 minutes to an hour before frying.
2. If potatoes are too soft after mashing, add 1-2 tsp of cornflour or rice flour.
3. Coat the cutlets with panko breadcrumbs after dipping in egg, then fry.