Aloo Tikki

Boil the potatoes until completely tender, drain, and mash them while still hot. Spread the mash on a plate and allow to cool completely — this removes excess moisture.

In a large bowl, combine the cooled mashed potatoes with crumbled bread, green chillies, grated ginger, coriander leaves, cumin powder, amchur, red chilli powder, garam masala, cornflour, and salt.

Mix everything together until well combined. The mixture should hold its shape when pressed — if it feels too wet, add a little more cornflour.

Divide the mixture into 12–14 equal portions. Shape each portion into a smooth ball, then flatten it into a round patty about 1.5 cm thick.

Heat oil in a flat pan or tawa over medium heat. You need enough oil to shallow-fry — about 3–4 mm depth.

Place the tikkis in the hot oil without overcrowding the pan. Cook for 3–4 minutes on one side without moving them, until a deep golden-brown crust forms.

Flip carefully and cook the other side for another 3–4 minutes until equally golden and crisp.

Drain on paper towels and serve immediately with green chutney, tamarind chutney, and sliced onions.