Kashmiri Egg and Potato Tikki

Instructions

1. 1

   Prepare Potatoes and Eggs

   • Boil the potatoes until they are fork-tender, about 15-20 minutes. Peel and mash them in a large bowl. Allow the mashed potatoes to cool completely to prevent the mixture from becoming sticky.
   • While the potatoes are boiling, hard-boil the eggs for 10-12 minutes. Plunge them in cold water, then peel and grate them using a box grater.
2. 2

   Create the Tikki Mixture

   • To the bowl of cooled mashed potatoes, add the grated eggs, finely chopped onion, green chilies, and ginger paste.
   • Add all the dry spices: Kashmiri red chili powder, fennel powder, dry ginger powder, turmeric powder, and garam masala.
   • Finally, add the chopped coriander leaves, breadcrumbs, and salt.
   • Gently mix all ingredients with your hands until just combined. Do not overmix, as this can make the potatoes gummy. The mixture should be firm enough to shape.
3. 3

   Shape the Tikkis

   • Lightly grease your palms with a bit of oil to prevent sticking.
   • Divide the mixture into 8 equal portions. Roll each portion into a smooth ball, then gently flatten it to form a round patty (tikki) about 1/2-inch thick.
   • If the mixture is too soft, you can refrigerate the shaped tikkis for 15-20 minutes to help them firm up.
4. 4

   Shallow Fry the Tikkis

   • Heat 4 tablespoons of oil in a wide, non-stick skillet or pan over medium heat. The oil should be hot but not smoking.
   • Carefully place 3-4 tikkis in the pan, leaving space between them to ensure even cooking.
   • Fry for 4-5 minutes on the first side, or until a deep golden-brown crust forms. Do not move them around too much.
   • Gently flip the tikkis and fry for another 4-5 minutes on the other side until equally crisp and golden.
   • Remove the cooked tikkis and place them on a plate lined with paper towels to drain excess oil.
   • Repeat the process with the remaining tikkis, adding more oil if needed.
5. 5

   Serve

   • Serve the Kashmiri Egg and Potato Tikkis hot with mint-coriander chutney, tamarind chutney, or a simple yogurt dip.