Aloo Tikki #

Ingredients #

• 4 russet potatoes (2.2 pounds; 1kg), peeled, halved, and cut into about 1-inch pieces
• 3 tablespoons (27g) plus 1 teaspoon (3g) Diamond Crystal kosher salt, divided; for table salt use half as much by volume or the same weight
• 2 tablespoons (30ml) distilled white vinegar
• ½ cup (36g) panko breadcrumbs
• ¼ cup (48g) potato starch
• 1 tablespoon chaat masala
• 2 teaspoons garam masala
• 1 teaspoon ground Kashmiri chile powder
• ½ teaspoon ground turmeric
• One 1-inch knob fresh ginger (7g), peeled and grated
• 8 to 10 sprigs cilantro (12g), finely chopped
• 1 hot green chile (1g), minced (optional)
• 1 cup (235ml) plus 1 tablespoon (15ml) neutral oil, like vegetable or canola, divided, for frying
• Mint chutney, for serving (optional)
• Tamarind chutney, for serving (optional)

Instructions #

1. In a large pot, combine potatoes, 3 tablespoons salt, vinegar, and 2 quarts cold water. Bring to a boil over high heat, then reduce heat to maintain a steady simmer. Cook until potatoes are completely tender and offer little resistance when pierced with a paring knife, about 15 minutes. Strain potatoes and let drain, 1 to 2 minutes. Transfer to medium mixing bowl and set aside.
2. Meanwhile, combine breadcrumbs, potato starch, chaat masala, garam masala, Kashmiri chile powder, turmeric, and remaining 1 teaspoon salt in a small mixing bowl. Using a fork or small whisk, stir until thoroughly combined.
3. Sprinkle spiced breadcrumb mixture and ginger evenly over still-hot drained potatoes in bowl. Using a potato masher or fork, mash potatoes roughly, breaking up any large pieces; do not overmash, as you want some smaller unmashed potato bits in the final mix. Add cilantro and chile and, using a spoon, stir potato mixture gently to distribute seasoning evenly; the mixture should be above 140°F (60°C) after mixing.
4. Using clean hands, roll 3 tablespoons potato mixture into a ball between your palms, packing the mixture together much as you would a snowball. Flatten ball between the palms of your hands to form a puck, making sure that there are no cracks around the edges (if cracks are present, smooth edges with your fingers). Repeat with remaining potato mixture; you should have 15 potato patties. Let patties cool to room temperature, about 15 minutes. (Patties can be held at room temperature for up to 2 hours; refrigerating can cause the texture to become mealy).
5. Set a wire rack inside a rimmed baking sheet and line with paper towels. In a 10-inch cast iron skillet, heat 1 cup oil over medium heat until shimmering. Add 8 potato patties and cook, swirling occasionally, until golden brown on bottom, about 2 minutes. Using an offset or thin metal spatula, flip patties and continue to cook, swirling occasionally, until golden brown on second side, about 2 minutes. Transfer patties to prepared wire rack.
6. Add remaining 1 tablespoon oil to skillet and repeat frying with remaining potato patties. Allow patties to cool slightly before serving, about 5 minutes.
7. Transfer potatoes patties to a serving platter and serve with mint and tamarind chutney alongside.

Notes #

• Alex: Very important to get the potatoes dry before mixing in the chaat masala and breadcrumbs. Make sure to use vinegar and salt and russet potatoes. I wanted to warm them up before mixing and so put them in 200ºF oven for about 5m and it made the mixture very dry but still shapeable. Came out perfectly and didn't crumble or lose shape when fried in dutch oven.