Aloo Tikki with Spicy Mint Chutney

Ingredients

• 4 large potatoes, boiled and mashed 4 large potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon garlic paste 1 teaspoon garlic paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon garam masala 1/2 teaspoon garam masala
• Salt to taste Salt to taste
• 2 tablespoons cornstarch 2 tablespoons cornstarch
• Vegetable oil for frying Vegetable oil for frying
• For the Spicy Mint Chutney: For the Spicy Mint Chutney:
• 1 cup fresh mint leaves 1 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves 1/2 cup fresh cilantro leaves
• 2 green chilies 2 green chilies
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 10g, 1g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 4g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the mashed potatoes, chopped onion, green chilies, ginger paste, garlic paste, cumin powder, coriander powder, garam masala, and salt. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Divide the mixture into equal portions and shape them into round patties.
3. 3.
   In a shallow pan, heat vegetable oil over medium heat. Dip each patty into cornstarch, ensuring it is coated evenly, and then carefully place it in the hot oil.
4. 4.
   Fry the patties until they turn golden brown and crispy on both sides. Remove them from the pan and place them on a paper towel to drain excess oil.
5. 5.
   For the spicy mint chutney, blend together the mint leaves, cilantro leaves, green chilies, lemon juice, and salt until smooth.
6. 6.
   Serve the Aloo Tikki hot with the spicy mint chutney on the side or drizzled over the patties.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fork-tender but not overly mushy. This will ensure the right texture for the Aloo Tikki.
• Mint leaves — Use fresh mint leaves for the chutney to achieve a vibrant and aromatic flavor.

Tips & Tricks

• For an extra crunch, you can add a handful of breadcrumbs to the potato mixture before shaping the patties.
• If you prefer a spicier version, increase the amount of green chilies in both the potato mixture and the chutney.
• To make the Aloo Tikki healthier, you can bake them in the oven instead of frying. Simply brush the patties with a little oil and bake at 200°C (400°F) for about 20 minutes, flipping them halfway through.

Serving advice

Serve the Aloo Tikki as a snack or appetizer with the spicy mint chutney on the side. Garnish with a sprinkle of chaat masala and fresh cilantro leaves for an extra burst of flavor.

Presentation advice

Arrange the Aloo Tikki on a platter, placing a small bowl of the spicy mint chutney in the center. Garnish with a few mint leaves and serve with lemon wedges for squeezing over the patties.