Aloo Tikki/Potato Cutlets

Right now I am experiencing a very pleasant weather in Bangalore which is similar to spring in England that is pleasant and breezy in daytime and slightly cool during night. So I thought why not to add on to the good times by preparing Aloo Tikkis ( Potato Cutlets) ? This snack needs no introduction and is extremely popular amongst South Asian Community all across the world. Mine turned out to be hot and crispy. Please do let me know your views and suggestions about it.

                                                                                                                                                          
Ingredients:
3-4 Potatoes
2 tbsp Bread crumbs
2 tbsp Coriander leaves, finely chopped
2-3 Green chillies, finely chopped
1 tsp Red chilly powder
1 tsp Cumin powder
1 tsp Chaat masala
1 tsp Amchoor (dry mango) powder
1 tsp ginger, finely chopped
Salt to taste
Oil for shallow fry


Method:
Wash and boil the potatoes in a pressure cooker until 3 whistles or they become tender. Wait till the excess steam is released from the pressure cooker on it's own. Peel the skin and mash well. Add all the spices except oil and mix thoroughly. Divide the mashed potato into equal portions and make round shape. Flatten them to look like flat discs. Heat a big flat skillet on medium flame, then shallow fry 4-5 tikkis at a time. When they are golden brown and crisp from both the sides. Remove the tikkis and drain the excess oil in a paper towel. Repeat the process with the remaining potato balls. Enjoy these hot tikkis with Tamarind Chutney and a cuppa.


User's Comments & Tips:

• Once the pressure cooker releases the pressure itself, immedietely remove the boiled potatoes from the hot water. Otherwise they tend to soak up water, which eventually doesn't help in binding.
• You can deep fry the aloo tikkis if you want.