Aloo Tikki (Spiced Potato Patties)
Aloo tikki are potato patties that get two trips through the fryer, and that is what gives them their crust. The potatoes cook slowly in oil over low heat until tender, then are cooled and pressed flat before a second fry turns them golden. A dusting of chile, coriander, and sour mango powder finishes each one. The method is simple, and the spice topping adds heat and tang.
Instructions
Peel the potatoes, cut them in half, and sprinkle them with salt to your taste.
Pour enough vegetable oil into a pot for deep frying and heat it. Add the potatoes and fry them over low heat until a knife slides in easily. Lift them out and let them cool.
Set the cooled potatoes on a board and press each one flat with the palm of your hand. Use a light touch so the patties stay in one piece.
Put the flattened potatoes back into the hot oil and fry them a second time until they are golden on the outside.
Sprinkle a little chile powder, mango powder, and coriander powder over each patty and serve.
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