Aloo Tikki

Boil the potato chunks in well-salted water for 12–15 minutes until completely tender when pierced with a knife. Drain thoroughly, then return to the hot pan over low heat for 2–3 minutes, shaking occasionally, to drive off all excess moisture — this step is critical. Wet potatoes produce tikki that fall apart in the pan and never develop a proper crust. Mash the potatoes while still hot until smooth with no lumps remaining, then spread onto a plate and leave to cool completely. Do not rush this — warm mash is too soft to shape and will stick to your hands.

Transfer the cooled mashed potato to a large bowl. Add the thawed peas and lightly crush them into the mash with a fork — you want some texture, not a uniform paste. Add the chopped green chilli, grated ginger, fresh coriander, ground cumin, ground coriander, garam masala, amchur or lemon juice, turmeric, and salt. Mix everything together thoroughly until evenly combined. Add the rice flour and mix again — the rice flour binds the mixture and is the secret to the shatteringly crisp crust. Taste and adjust seasoning; the mixture should be boldly spiced. Divide into 12 equal portions, roll each into a ball, then flatten into a smooth, even patty about 1.5cm thick. Place on a tray, cover, and refrigerate for 30 minutes to firm up.

Heat 3 tablespoons of neutral oil in a wide, heavy-based frying pan over medium-high heat until shimmering. Carefully place the chilled tikki in the pan in a single layer — do not overcrowd; fry in two batches if needed. Press each tikki gently with a spatula to ensure full contact with the pan. Fry undisturbed for 4–5 minutes until the underside is deeply golden and releases cleanly from the pan — do not try to move them before they are ready or they will break. Flip carefully and fry the other side for a further 3–4 minutes until equally golden and crisp. The crust should be firm and crunchy, not soft. Drain briefly on kitchen paper and serve immediately.

Transfer the hot tikki to a warm serving plate. Serve immediately while the crust is at its crispiest — aloo tikki soften quickly as they cool and lose their signature crunch within minutes. Serve with a vibrant green mint and coriander chutney and a dark tamarind chutney alongside for dipping. A scattering of finely sliced red onion, a squeeze of lemon, and a pinch of chaat masala over the top transforms them from a simple snack into a full chaat-style street-food experience. They are equally good served as part of a larger spread alongside other Indian starters.