Aloo Tikki

Boil the potatoes in their skins until fully tender, about 20 minutes, then cool, peel and mash until smooth. Separately boil the green peas for 3–4 minutes and drain well.

For the dough, combine the mashed potatoes with breadcrumbs, wheat flour, salt and black pepper. The mixture should be pliable; if the potatoes are very moist, add a bit more breadcrumbs from the amount already measured.

Heat 1 tbsp of oil in a pan. Sauté the finely chopped onion, ginger and green chili for 2–3 minutes. Add the cumin, garam masala, amchur and peas, stir and cook for another 2 minutes.

Divide the potato mixture into 8 portions. Flatten each one in your palm, place a bit of the pea filling in the center, seal the edges and shape into a flat patty about 1.5 cm thick. Mix the chopped cilantro into the filling before shaping.

Arrange the tikki on a plate and chill for 30 minutes so they hold their shape better.

Heat the remaining oil in a wide pan over medium heat. Fry the tikki in batches for 4–5 minutes per side until deep golden and crisp, turning gently with a spatula.

Serve the aloo tikki hot, straight from the pan.