Anda Tikki with Tamarind Chutney

Instructions

1. 1

   Prepare Potatoes and Eggs

   • In a large pot, boil the potatoes until they are fork-tender, about 15-20 minutes. Drain and let them cool completely.
   • In a separate pot, hard-boil the eggs for 10-12 minutes. Immediately transfer them to an ice bath to stop the cooking process. This also makes them easier to peel.
   • Once cooled, peel the potatoes and eggs.
2. 2

   Make the Tikki Mixture

   • In a large mixing bowl, grate the boiled potatoes. Grating prevents lumps and creates a better texture than mashing.
   • Grate the hard-boiled eggs and add them to the potatoes.
   • Add the finely chopped onion, green chilies, ginger-garlic paste, and fresh coriander leaves.
   • Add all the dry spices: turmeric powder, red chili powder, garam masala, chaat masala, and salt.
   • Add the cornflour, which will act as a binding agent.
   • Gently mix all the ingredients with your hands until just combined. Do not overmix, as this can make the potatoes starchy and the mixture sticky.
3. 3

   Shape and Coat the Tikkis

   • Lightly grease your palms with a little oil to prevent the mixture from sticking.
   • Divide the mixture into 8 equal portions and roll each portion into a smooth ball.
   • Gently flatten each ball to form a patty (tikki) about 1/2 to 3/4 inch thick.
   • Spread the breadcrumbs on a flat plate. Carefully coat each tikki evenly on all sides, pressing gently so the crumbs adhere well.
4. 4

   Shallow Fry the Tikkis

   • Heat the oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
   • Carefully place 3-4 tikkis in the pan, ensuring there is enough space between them. Do not overcrowd the pan.
   • Fry for 3-4 minutes on each side, until they are golden brown, crisp, and cooked through.
   • Once cooked, remove the tikkis with a slotted spatula and place them on a plate lined with paper towels to drain any excess oil.
   • Repeat the process with the remaining tikkis, adding more oil if needed.
5. 5

   Serve Hot

   • Sprinkle a little extra chaat masala over the hot tikkis for an extra burst of flavor.
   • Serve immediately with mint chutney, tamarind chutney, or your favorite dipping sauce.