Crispy Aloo Tikki

In a large bowl, add the boiled and peeled potatoes. Mash them thoroughly until smooth. Ensure there are no large lumps.

Add chopped fresh coriander, finely chopped green chilies, chili flakes, black salt, regular salt, and lemon juice to the mashed potatoes.

Gradually add rice flour, mixing well after each addition. The mixture should bind together to form a dough-like consistency, not too sticky and not too dry. You might not need all the rice flour.

Cover the bowl and let the mixture rest for about 10-15 minutes. This allows the rice flour to absorb moisture and makes the mixture easier to handle.

Divide the potato mixture into equal portions. For this recipe, we are making about 11-12 tikkis.

Take one portion and shape it into a small, flat patty (tikki) between your palms. Ensure the edges are smooth.

Place the shaped tikkis on a plate or tray, ensuring they do not touch each other.

Heat a shallow frying pan or a skillet over medium-low heat. Add vegetable oil for shallow frying.

To check if the oil is hot enough, drop a tiny piece of the mixture into the oil. If it sizzles and floats up gently, the oil is ready. Do not let it smoke.

Carefully place the shaped tikkis into the hot oil, ensuring not to overcrowd the pan. Fry them on medium-low heat for about 3-4 minutes per side, or until golden brown and crispy.

Once cooked, remove the tikkis from the pan using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Serve the hot and crispy aloo tikkis immediately with your favorite chutney, such as mint or tamarind chutney, or with yogurt.