Aloo Tikki with Yogurt

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Combine the mashed potato, ginger, green chili, cilantro, cumin powder, garam masala, and salt in a large bowl.

   Ca. 2 min.

   Kokkens note: Ensure the potatoes are completely cooled before mixing to prevent a sticky dough.

2. 2

   Add the rice flour to the mixture and mix well until everything is evenly incorporated and forms a firm dough.

   Ca. 2 min.

   Kokkens note: Rice flour helps with binding and gives a crispy texture; adjust quantity if potatoes are very moist.

3. 3

   Divide the potato mixture into 8-10 equal portions and flatten each portion into a round patty, about 1/2 inch thick.

   Ca. 5 min.

   Kokkens note: Lightly oil your hands to prevent the mixture from sticking.

4. 4

   Heat the vegetable oil in a large non-stick skillet or frying pan over medium heat.

   Ca. 2 min.

   Kokkens note: Use enough oil to cover the bottom of the pan for even frying.

5. 5

   Carefully place the potato patties into the hot oil, making sure not to overcrowd the pan.

   Ca. 1 min.

   Kokkens note: Fry in batches if necessary.

6. 6

   Cook for 3-4 minutes per side, or until golden brown and crispy.

   Ca. 8 min.

   Kokkens note: Adjust heat as needed to prevent burning while ensuring they cook through.

7. 7

   Remove the cooked tikkis from the pan and place them on a plate lined with paper towels to drain excess oil.

   Ca. 1 min.

   Kokkens note: Keep them warm while you prepare the dip.

8. 8

   For the yogurt dip, whisk together the yogurt, mint leaves, and chaat masala in a small bowl.

   Ca. 2 min.

9. 9

   Serve the hot aloo tikkis immediately with the prepared yogurt dip.