Aloo Tikki Chaat -- Madness Kingdom

Method

Step 1

Mash the boiled potatoes in a large bowl until completely smooth with no lumps. Make sure they are cool and dry so the patties hold together.

Step 2

Add the cornstarch, green chili, ground cumin, chili powder, and 1 teaspoon salt. Mix and knead for 1 minute into a firm dough that holds its shape when pressed.

Step 3

Divide the mixture into 8 equal portions. Roll each into a ball, then flatten into a patty about 1/2 inch thick and 2.5 inches across. Smooth any cracks around the edges with your fingers.

Step 4

Set a large nonstick or cast-iron skillet over medium heat and add 3 tablespoons of the oil. Let it heat for 2 minutes until it shimmers.

Step 5

Place the patties in the pan, leaving space between them. Do not move them for 4 to 5 minutes so a crust can form.

Step 6

Flip each patty carefully with a thin spatula. Add the remaining 2 tablespoons oil around the edges and cook the second side 4 to 5 minutes until deep golden and crisp.

Step 7

For extra crispness, flip once more and cook each side 1 to 2 more minutes. The tikkis should be firm and browned, not pale. Drain on paper towels.

Step 8

To assemble, place 2 hot tikkis on each serving plate.

Step 9

Spoon a generous amount of the whisked yogurt over the top so it pools around the patties.

Step 10

Drizzle with the tamarind chutney and the green mint chutney, crisscrossing so you get both sweet and tangy.

Step 11

Sprinkle each plate with chaat masala, a pinch of extra cumin and chili powder, and plenty of sev for crunch.

Step 12

Finish with chopped red onion and cilantro. Serve immediately while the tikkis are crisp and the toppings are cool and fresh.

Tips from the test kitchen

Cold, dry mashed potato binds far better than warm; chill it 10 minutes if the mix feels sticky.
Assemble each plate only right before eating, or the crisp tikkis will go soggy under the yogurt.

Aloo Tikki Chaat