Egg Potato Tikki with Coriander Chutney

Instructions

1. 1

   Prepare Potatoes and Eggs

   • Boil the potatoes in salted water for 15-20 minutes until fork-tender. Drain, peel, and mash them thoroughly in a large bowl. Let the mashed potatoes cool completely.
   • While the potatoes are boiling, hard-boil 2 eggs for 10-12 minutes. Plunge them in cold water, then peel and finely chop.
2. 2

   Create the Tikki Mixture

   • To the cooled mashed potatoes, add the chopped boiled eggs, finely chopped onion, green chillies, and ginger-garlic paste.
   • Add the dry spices: turmeric powder, red chilli powder, roasted cumin powder, chaat masala, and garam masala.
   • Stir in the chopped coriander leaves, salt, and 1/2 cup of breadcrumbs. The breadcrumbs will help bind the mixture.
   • Gently mix all ingredients with your hands until well combined. Do not overmix.
3. 3

   Shape and Coat the Tikkis

   • Divide the mixture into 8 equal portions. Lightly grease your palms and shape each portion into a round, flat patty (tikki), about 2-3 inches in diameter.
   • In a shallow bowl, whisk the remaining 2 raw eggs.
   • Spread the remaining 1/2 cup of breadcrumbs on a separate plate.
   • Carefully dip each tikki into the whisked egg, letting any excess drip off. Then, coat it evenly with breadcrumbs, pressing gently to ensure the coating adheres.
4. 4

   Shallow Fry the Tikkis

   • Heat 1/4 cup of oil in a non-stick skillet or pan over medium heat. The oil is ready when a pinch of breadcrumb sizzles upon contact.
   • Gently place 3-4 coated tikkis in the pan, ensuring not to overcrowd it.
   • Fry for 3-4 minutes on each side, until they are golden brown and crisp.
   • Once cooked, remove the tikkis with a slotted spatula and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve Hot

   • Serve the Egg Potato Tikkis immediately while they are hot and crispy. They pair wonderfully with mint-coriander chutney, tamarind chutney, or tomato ketchup.