Crunchy Golden Potato Tikkis with Tangy Chutneys
Shatteringly crispy on the outside and fluffy-spiced on the inside, these pan-fried potato patties are loaded with aromatic cumin, green chilies, and fresh herbs. Served with a trio of cool yogurt, sweet tamarind chutney, and fiery green chutney, every bite is a carnival of textures and flavors straight from the streets of Delhi.
Ingredients
- 4 large potatoes, boiled and mashed
- 1/4 cup green peas, boiled and lightly mashed
- 2 tablespoons cornstarch
- 1 teaspoon cumin seeds, lightly toasted and crushed
+ 11 more ingredients
Instructions
In a large bowl, combine the mashed potatoes, mashed peas, cornstarch, crushed cumin, chaat masala, red chili powder, amchur, green chilies, ginger, cilantro, and salt. Mix thoroughly until everything is evenly distributed.
Divide the mixture into 8 equal portions. Shape each into a thick, flat disc about 3 inches wide and 3/4 inch thick. Press firmly so they hold together. Place on a plate and refrigerate for 15 minutes to firm up.
Heat 3-4 tablespoons of oil in a wide, flat non-stick skillet or tawa over medium heat. The oil should be about 1/4 inch deep.
Carefully place the tikkis in the hot oil, leaving space between each. Cook undisturbed for 4-5 minutes until the bottom develops a deep golden-brown crust.
Gently flip each tikki using a flat spatula. Cook the other side for another 4-5 minutes until equally crispy and golden. Add a little more oil around the edges if the pan looks dry.
Remove the tikkis and drain briefly on paper towels. Sprinkle with an extra dusting of chaat masala while still hot.
Serve immediately on a plate drizzled with tamarind chutney and green chutney, with a side of seasoned whisked yogurt. For full chaat style, top with chopped onion, sev, and pomegranate seeds.
Nutrition Estimate
Per serving • Estimated by Blinner AI