Cilantro Potato Patties – Dhaniya Aloo Tikki

Cilantro Potato Tikki

Today's post is simple, easy and a crowd pleaser...... Enjoy them while they are Hot n Crispy

 ** These can be kept in the freezer for upto 2weeks. 

Serves: 4

Serving Suggestion: Eaten as appetizer or can be served with bread/rolls/buns.

Tools:

1 Large nonstick wok/pot

1 Large Bowl – To mix all ingredients

1 Large Spatula

Electric Grinder with Jar – For Cilantro

Ingredients:

6 Large Boiled Potatoes – Peeled and grated

1/2 Cup Oil – For Deep Frying (You can use any non-flavor oil like olive, sesame, peanut, vegetable, etc)

2 Tbsp Flour – You can use AP or Whole Wheat

1 Tbsp Cornstarch

½ Tsp Mango Powder – Optional **

1 Tsp Red Chili Powder

2 Tsp Salt (As per your taste)

For Cilantro/Dhaniya Chutney:

½ Cup Fresh Cilantro/Dhaniya

½ Green Chili - Deseeded

½ Tsp Ginger Paste - Optional

Method: 

1. Grind cilantro chutney ingredients to a thin paste.
2. In a large bowl, add cilantro chutney along with all the above ingredients except oil.
3. Mix and form a smooth dough.
4. Make patty shapes and keep aside for 10min (This helps set the shape of patty, so that they don’t break while frying)
5. In a large wok, heat ½ cup oil to high, reduce heat to medium.
6. Now add patty’s in the heated oil and fry till golden or brown in color.
7. Place on paper napkin (To soak excess oil). 
8. Serve Hot with desired options.