Aloo Tikki

Potatoes - 2 cup, boiled, peeled and mashed

Green peas - 1/3 cup

Ginger - 1 tsp grated

Green Chilli - 2, minced

Cilantro

Bread crumbs - 2 tbsp.

Chili powder - 1 tsp

Garam Masala - 1 tsp Cumin powder - 1 tsp Amchur powder - 1 tsp Salt & Pepper

Oil

In a large bowl add the mashed Potatoes along with Green peas, Ginger, Green Chilli, Cilantro, Bread crumbs, spice powders and required Salt. Make small balls with the above mixture and slightly flatten the balls into patties.

Heat 1 tsp Oil in a skillet on medium high heat. Place the Tikki's on the skillet, making sure they are not touching each other. Oil the Tikki's from top and cook them for about 1 minute and turn them over. Oil the Tikki's on the top and gently press with spatula. Turn the Tikki's 3 or 4 times to make sure the Tikki's are nice and crisp. Aloo Tikki's taste best when served right off the skillet.

Serve hot Tikki's along with spicy Chole Topping, Tamarind chutney, Cilantro chutney and Yogurt.

Chole Topping:

Chickpeas - 1 cup, soaked in water and pressure cooked

Oil - 2 tbsp.

Besan - 2 tbsp.

Green Chilli - 3, minced

Ginger - 1 tsp, grated

Salt

Black Salt

Cumin powder - 1 tsp

Garam Masala - 1 tsp

Amchur powder - 1 tsp

Heat Oil in a pan over medium heat. Add the Besan and roast stirring continuously until Besan is golden brown. Add Ginger and Green chili, sauté for 30 seconds. Stir in Chickpeas, Salt, Cumin powder, Garam masala, Amchur powder along with 1/4 cup Water. Cook closed on low heat for about 10 minutes. Turn off heat and serve hot, with crispy Aloo Tikki's.

Substitute Potato with Sweet Potato to make Sweeet Potato Tikki's.