Aloo Tikki (Spiced Potato Patties)

Boil the potatoes until tender, then peel and mash them in a large mixing bowl until smooth. Set aside to cool slightly.

Heat a small dry pan over medium heat and toast the cumin seeds for 1-2 minutes until fragrant. Let them cool, then lightly crush them using a mortar and pestle or the back of a spoon.

Add the chopped green chili, grated ginger, crushed cumin seeds, red chili powder, amchur, garam masala, chopped coriander leaves, salt, and chickpea flour to the mashed potatoes.

Mix all ingredients thoroughly until evenly combined and the mixture holds together when shaped. If the mixture is too soft, add a little more chickpea flour.

Divide the potato mixture into 8 equal portions. Shape each portion into a round, flat patty about 1/2 inch thick.

Heat oil in a non-stick skillet or frying pan over medium heat. Once hot, carefully place the patties in the pan, cooking in batches if necessary without overcrowding.

Fry each side for 3-4 minutes or until golden brown and crisp, flipping gently to avoid breaking. Adjust the heat as needed to prevent burning.

Remove the cooked patties and drain on paper towels to remove excess oil.

Serve hot with tamarind chutney, mint-coriander chutney, or yogurt-based raita for dipping.