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Crispy Shredded Aloo Tikki

A spin on the classic aloo tikki with this crispy lacy number that checks all the boxes. Light, ultra-crunchy, and uniquely spiced, we can guarantee you that it's impossible to stop at just one! 

YIELDS
4

Ingredients

  • 3 large russet potatoes
  • 1/3 cup cornstarch
  • 1 teaspoon Kashmiri chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon amchoor powder
  • 1 teaspoon dried mint
  • 1/2 teaspoon turmeric
  • Salt to taste
  • Canola oil for frying

Directions

  1. Peel the potatoes, and use the large side of a box grater to grate into shreds. Add shreds to ice water while shredding.
  2. Remove grated potato from ice water, and squeeze to remove as much water as possible. Use a dish cloth or paper towel to pat dry. Then, transfer to a large bowl.
  3. Add cornstarch and season with chilli powder, cumin, amchur powder, dried mint, turmeric, and salt to taste. Mix well to combine.
  4. Heat 1 cm of canola oil in a large frying pan on medium heat. Add two to three tablespoons of the potato mixture to the pan, pushing down to form a circle. Repeat until the pan is filled.
  5. Fry on each side for two to three minutes until deeply golden and crunchy, then drain on a paper towel.
  6. Serve hot with tamarind chutney and green chutney. Enjoy!

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