Time 1 hour

Serving 15 aloo tikki

• 4 russet potatoes (2.2 pounds; 1kg), peeled, halved, and cut into about 1-inch pieces
• 3 tablespoons (27g) plus 1 teaspoon (3g) Diamond Crystal kosher salt, divided; for table salt use half as much by volume or the same weight
• 2 tablespoons (30ml) distilled white vinegar
• 1/2 cup (36g) panko breadcrumbs
• 1/4 cup (48g) potato starch
• 1 tablespoon chaat masala
• 2 teaspoons garam masala
• 1 teaspoon ground Kashmiri chile powder
• 1/2 teaspoon ground turmeric
• One 1-inch knob fresh ginger (7g), peeled and grated
• 8 to 10 sprigs cilantro (12g), finely chopped
• 1 hot green chile (1g), minced (optional)
• 1 cup (235ml) plus 1 tablespoon (15ml) neutral oil, like vegetable or canola, divided, for frying
• Mint chutney, for serving (optional)
• Tamarind chutney, for serving (optional)

Step 1
In a large pot, combine potatoes, 3 tablespoons salt, vinegar, and 2 quarts cold water. Bring to a boil over high heat, then reduce heat to maintain a steady simmer. Cook until potatoes are completely tender and offer little resistance when pierced with a paring knife, about 15 minutes. Strain potatoes and let drain, 1 to 2 minutes. Transfer to medium mixing bowl and set aside.

Step 2
Meanwhile, combine breadcrumbs, potato starch, chaat masala, garam masala, Kashmiri chile powder, turmeric, and remaining 1 teaspoon salt in a small mixing bowl. Using a fork or small whisk, stir until thoroughly combined.

Step 3
Sprinkle spiced breadcrumb mixture and ginger evenly over still-hot drained potatoes in bowl. Using a potato masher or fork, mash potatoes roughly, breaking up any large pieces; do not overmash, as you want some smaller unmashed potato bits in the final mix. Add cilantro and chile and, using a spoon, stir potato mixture gently to distribute seasoning evenly; the mixture should be above 140°F (60°C) after mixing.

Step 4
Using clean hands, roll 3 tablespoons potato mixture into a ball between your palms, packing the mixture together much as you would a snowball. Flatten ball between the palms of your hands to form a puck, making sure that there are no cracks around the edges (if cracks are present, smooth edges with your fingers). Repeat with remaining potato mixture; you should have 15 potato patties. Let patties cool to room temperature, about 15 minutes. (Patties can be held at room temperature for up to 2 hours; refrigerating can cause the texture to become mealy).

Step 5
Set a wire rack inside a rimmed baking sheet and line with paper towels. In a 10-inch cast iron skillet, heat 1 cup oil over medium heat until shimmering. Add 8 potato patties and cook, swirling occasionally, until golden brown on bottom, about 2 minutes. Using an offset or thin metal spatula, flip patties and continue to cook, swirling occasionally, until golden brown on second side, about 2 minutes. Transfer patties to prepared wire rack.

Step 6
Add remaining 1 tablespoon oil to skillet and repeat frying with remaining potato patties. Allow patties to cool slightly before serving, about 5 minutes.
Step 7
Transfer potatoes patties to a serving platter and serve with mint and tamarind chutney alongside.