Crisp Spiced Potato and Pea Tikki

What you need

• 600 g (1 1/4 lb) floury potatoes, about 4 medium
• 80 g (1/2 cup) green peas, cooked or thawed frozen
• 1 tsp cumin seeds
• 1 green chilli, finely chopped
• 1 tsp fresh ginger, finely grated
• 1/4 tsp ground turmeric
• 1/2 tsp Kashmiri chilli powder
• 1 tsp chaat masala
• 1/2 tsp amchur, dried mango powder
• 1 handful coriander leaves, chopped
• 1 tsp salt
• 3 tbsp rice flour
• 4 tbsp vegetable oil, for shallow frying
• green chutney, for serving
• tamarind chutney, for serving

Method

Restated from the original video

1. 1

   Boil the potatoes whole in their skins until a knife slides in with no resistance, 20-25 min. Drain.

2. 2

   Peel the potatoes while still warm and mash them until there are no lumps left. Let the mash cool completely, about 20 min.

3. 3

   Toast the cumin seeds in a dry pan over medium heat until a shade darker and fragrant, about 30 seconds.

4. 4

   Lightly crush the peas with a fork so they hold in the mixture.

5. 5

   Add the cumin seeds, peas, green chilli, ginger, turmeric, chilli powder, chaat masala, amchur, coriander, salt and rice flour to the potatoes.

6. 6

   Knead into a smooth dough that holds its shape. Taste and adjust the salt and chaat masala.

7. 7

   Divide into 8 portions, roll each into a ball and flatten into a disc about 1.5 cm thick, smoothing any cracks at the edges. Chill for 15 min to firm up.

8. 8

   Heat 2 tbsp of the oil in a heavy frying pan or tawa over medium heat.

9. 9

   Fry the tikki in batches without moving them until a deep golden crust forms underneath, 4-5 min. Flip and fry the second side the same way, adding more oil for each batch.

10. 10

    Drain on paper towels and serve hot with green chutney and tamarind chutney.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.