Pressure cook the potatoes up to 4 whistles. Peel the potatoes and mash them into a smooth pulp. Add turmeric powder, chilli powder, kitchen king masala or tandoori masala, cumin seeds, green chillies, salt, oil and knead until properly mixed.
Then add coriander leaves and mix well.
Take each portion of potato mixture and make a ball.
Now gently flatten each ball.
Heat a tawa.
Place the tikki on it and spread some oil and allow it to become a crisp golden brown.
Turn over and cook till it becomes crisp golden brown on the other side also.
Remove from the tawa.
Your hot aloo tikki is ready. Serve with tomato sauce or pudina chutney.
Note: Boil potatoes until fork-tender. Preferably, potatoes should be boiled well in advance before use.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.