Crispy Skillet Aloo Tikki with Quick Mint Chutney

By Sprig Originals ✓ · cooked up in Sprig

Golden, shatter-crisp Indian potato patties made in a shallow layer of oil instead of a deep fryer. Leftover mashed potato (or freshly riced potatoes cooled dry) mixed with a little cornstarch builds a crust that crackles, while the inside stays soft and heavily spiced with cumin, ginger, green chile and amchur. Served the street-cart way with a bright mint-cilantro chutney and a shower of chaat masala.

Ingredients

• 3 cups cold leftover mashed potatoes (unseasoned or lightly salted), or 1 1/2 lb russet potatoes boiled, riced and cooled
• 1/4 cup cornstarch, plus more for dusting
• 2 tbsp finely chopped cilantro
• 1 tbsp finely grated fresh ginger
• 1 serrano or green Thai chile, seeded and minced
• 1 tsp cumin seeds, lightly crushed
• 1 tsp amchur (dried mango powder), or 2 tsp lemon juice
• 3/4 tsp kosher salt (less if potatoes are already salted)
• 1/2 tsp garam masala
• 1/4 tsp ground turmeric
• 1/4 tsp cayenne or Kashmiri chile powder
• 1/2 cup neutral oil, for shallow-frying

• 1 cup packed mint leaves
• 1 cup packed cilantro leaves and tender stems
• 1 serrano chile, halved
• 1 clove garlic
• 3 tbsp plain whole-milk yogurt
• 2 tbsp lime juice
• 1/2 tsp sugar
• 1/2 tsp kosher salt
• 2 tbsp cold water

• 1 tsp chaat masala
• 1/4 cup tamarind chutney (store-bought), optional
• 2 tbsp finely diced red onion
• lime wedges

Instructions

1. If you are not using leftover mashed potatoes, boil 1 1/2 lb peeled, quartered russet potatoes in salted water until a knife slides in with no resistance, 15 to 18 minutes. Drain well, return to the hot dry pot for 1 minute to steam off moisture, then rice or mash smooth with no butter or milk and spread on a sheet pan to cool completely, at least 20 minutes. Cold, dry potato is the whole game here.
2. Make the chutney: blend the mint, cilantro, serrano, garlic, yogurt, lime juice, sugar, salt and cold water until smooth, scraping down once or twice, about 45 seconds. Taste and adjust salt and lime, then refrigerate.
3. In a large bowl, combine the cold mashed potato with the cornstarch, cilantro, ginger, minced chile, crushed cumin seeds, amchur, salt, garam masala, turmeric and cayenne. Mix with your hands just until evenly blended and the mixture holds together like stiff dough, 30 to 45 seconds. Do not overwork it or the potato turns gluey.
4. Divide into 8 equal portions (about 1/4 cup each). Roll each into a ball, then flatten between your palms into a disc about 3 inches wide and 1/2 inch thick, pinching any cracks in the edges closed. Dust both flat sides lightly with cornstarch and set on a plate. Chill 10 minutes if the mixture feels soft.
5. Heat the oil in a 12-inch nonstick or cast-iron skillet over medium heat until it shimmers and a pinch of the potato mixture sizzles immediately, about 350°F. The oil should be roughly 1/8 inch deep — enough to fry the surfaces, not to submerge.
6. Add 4 tikkis, leaving space between them. Fry undisturbed for 4 to 5 minutes, until the underside is deep golden and lifts away cleanly. Resist flipping early; the crust needs time to set.
7. Flip once with a thin spatula and fry the second side 4 to 5 minutes more, pressing gently to level any doming. Transfer to a wire rack (not paper towels, which steam the crust). Repeat with the remaining 4 tikkis, adding a tablespoon more oil if the pan looks dry and letting it reheat for 1 minute.
8. Sprinkle the hot tikkis with chaat masala. Serve immediately with the mint chutney, a drizzle of tamarind chutney if using, diced red onion and lime wedges alongside.

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Nutrition (per serving, estimated)

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