Easy Crispy Aloo TikkiVeg

1

Peel, cut, and boil the potatoes. After boiling, allow them to cool to room temperature, then refrigerate for several hours to ensure they are firm. Once chilled, grate the potatoes carefully.

2

In a bowl, combine the grated potatoes with rice flour (or corn flour), salt, red chili flakes, cumin powder, turmeric powder, and amchoor (dried mango) powder.

3

Add finely minced garlic cloves, finely chopped fresh mint leaves, finely chopped fresh coriander, and a finely chopped green chili.

4

Mix all ingredients gently until they form a dough-like consistency. Be careful not to over-mix to keep the Aloo Tikki light and fluffy. Cover and let the mixture rest for at least 30 minutes.

5

Dab a little oil on your palms to prevent sticking. Take small portions of the mixture, roll them into balls, and press them into flat, round patties.

6

Heat oil in a heavy-bottom skillet over medium heat. Fry about five patties at a time; avoid overcrowding the pan. Cook until they turn a beautiful golden color on both sides.

7

Once golden, remove the patties from the oil and place them on a wire rack to drain any excess oil and keep them crispy. Serve hot with your favorite chutney.