Egg Tikki with Coriander Chutney

Instructions

1. 1

   Prepare the Tikki Mixture

   • In a large mixing bowl, combine the mashed potatoes, grated hard-boiled eggs, finely chopped onion, green chilies, ginger-garlic paste, and chopped coriander leaves.
   • Gently mix these ingredients until they are well combined but not overworked.
2. 2

   Season and Bind

   • To the bowl, add turmeric powder, red chili powder, garam masala, chaat masala, and salt.
   • Squeeze in the lemon juice.
   • Add the breadcrumbs, which will act as a binding agent. Mix everything together until a firm, non-sticky dough is formed. If the mixture is too moist, add 1-2 tablespoons more of breadcrumbs.
3. 3

   Shape and Chill the Tikkis

   • Lightly grease your palms with oil to prevent sticking.
   • Divide the mixture into 8 equal portions. Roll each portion into a smooth ball, then gently flatten it into a round patty (tikki) about 1/2-inch thick.
   • Place the shaped tikkis on a plate and refrigerate for at least 20-30 minutes. This step is crucial as it helps them firm up and prevents them from breaking while frying.
4. 4

   Shallow Fry to Perfection

   • Heat the oil in a non-stick skillet or pan over medium heat. The oil should be hot but not smoking.
   • Carefully place 3-4 tikkis in the pan, ensuring not to overcrowd it.
   • Fry for 3-4 minutes on the first side, until it turns a deep golden brown and becomes crisp.
   • Gently flip the tikkis and fry for another 3-4 minutes on the other side until equally golden and crisp.
5. 5

   Drain and Serve

   • Once cooked, remove the tikkis with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
   • Serve the hot and crispy Egg Tikkis immediately with mint-coriander chutney, tamarind chutney, or tomato ketchup.