These crispy on the outside and creamy on the inside potato patties make french fries pale in comparison! Delicious as a side dish or served with a salad for a light meal, Aloo Tikki is a dish you'll want to make again and again.
Boil the potatoes with the skin on until easily pierced with a fork. Remove from the pan and immerse in ice water to stop the cooking.
When cool enough to handle, peel and place in a medium bowl. Mash.
Add the chile, salt, spices, ginger paste and cilantro and mix thoroughly.
Scoop approximately ¼ cup of the mixture into a ball and flatten into a disk about ½ inch thick. Repeat with the remaining mixture.
Add the oil to a 10-inch skillet and heat over medium-high heat until the oil shimmers. Lightly dust the potato patties with flour or cornstarch. Add 3 or 4 patties to the hot oil, being careful not to crowd the pan. Cook for 2 - 3 minutes until the bottom is golden brown. Carefully flip the patty over and cook on the remaining side for another 2 - 3 minutes.
Remove the patties from the oil and drain on a paper towel lined sheet pan.
Repeat until all the patties are cooked.
I used two large russet potatoes which yielded about 12 patties. To keep the patties warm, heat your oven to 200 degrees. Place a greased rack over a sheet pan in the oven and transfer the patties to the rack to keep warm. Since chiles can vary quite a bit in terms of heat, I always taste a bit of the potato mixture before forming into patties. If the patties need more spice, I add more minced chile. You can top these patties with any combination of toppings! I topped these with both a mint chutney and a date chutney - both of which can be found at an Indian market.