Alu matar tikki

Ingredients:

Potato cutlets

• 3 - 4 small potatoes (about 700 g)
• 1.5 cups frozen green peas
• 2.5 cm ginger root, grated (about 1 tsp)
• 1/4 tsp sugar (optional)
• 2-3 green chili peppers, finely chopped, such as serrano
• 1 bunch cilantro (leaves and tender stems), washed and coarsely chopped (about 1.5 cups)
• Juice of 1 lime + more to taste
• 1 tbsp. simple breadcrumbs
• 2 tsp. chaat masala, see below
• Vegetable oil (olive or safflower) for working and frying

Chaat masala

• 1 tsp ground roasted cumin
• 1 and 1/4 teaspoon amchur powder (dried mango)
• 0.5 tsp. kala namak (black salt)
• 1/8 - 1/4 tsp ground red chili pepper
• 1/8 - 1/4 tsp freshly ground black pepper
• 1/4 teaspoon salt

Preparation:

1. In a large saucepan, cover the potatoes with cold water. Bring to a boil and simmer until tender, about 30 minutes. Add the peas to the same water and cook until bright green and tender, 3-4 minutes. Drain, transfer the potatoes to a plate to cool, and transfer the peas to the bowl of a food processor.
2. Prepare the filling:
   
   Add the ginger, sugar, 1 green chili, 1/2 cup coriander, the juice of half a lime, 1/2 teaspoon chaat masala, and 1/2 teaspoon salt to the peas in a food processor and pulse until you have a fairly coarse paste. Season with salt to taste. Set aside half the pea paste for the filling (about 1/2 cup).
   
   Then prepare the chutney for serving.Add 2 tablespoons water, the remaining chili pepper, cilantro, and lime juice to a food processor and process until the mixture forms a finely chopped pesto. Sprinkle with lime juice and season with salt to taste. Set aside.
   
   Chaat masala:
   
   In a container with a tight-fitting lid, combine cumin, amchur, kala namak, chili powder, black pepper, and salt. Store at room temperature for up to 6 months.
3. When the potatoes are cool enough to handle, peel them and transfer them to a large bowl. Mash them (I find it easier to grate them coarsely and then mash them). The puree shouldn't be too chunky, but it shouldn't be too smooth either. Add 1/4 cup breadcrumbs, 1.5 teaspoons chaat masala, and 1 teaspoon salt. Mix well and season with salt to taste.
   
   

   Note

   
   Breadcrumbs aren't traditionally used in aloo tikka, but they make it much easier to form mashed potato patties, and if you coat the patties in them before frying, you'll get a nice crispy crust.
4. Potato cutlets:
   
   Divide the potato mixture into approximately 12 equal-sized pieces (about 1/4 cup each). Grease your clean hands with vegetable oil (to make it easier to form the patties) and roll the potato balls, then make an indentation in the center with your thumb. Spoon about 0.5 tablespoons of the reserved pea mixture into the indentation and carefully seal. Roll into a ball again and flatten to form patties about 1 cm thick. It's okay if some of the pea mixture gets mixed in with the potatoes. Repeat with the remaining balls and filling. If you have any leftover filling, you can add it to the chutney.
5. Place the remaining breadcrumbs on a plate or in a shallow bowl. Roll the patties in the breadcrumbs on both sides to coat them.
6. Heat 2-3 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Once hot, add the patties in a single layer, distributing them evenly in the pan. Fry until golden brown, 3-4 minutes per side.
7. Transfer to a paper towel-lined plate and sprinkle with salt. Wipe the pan dry with a couple of paper towels. Repeat with the remaining cutlets, adding more oil. Serve the cutlets hot with chutney.