Tamarind and Chili North Indian Aloo Tikki with Chutney

Method

1. Before frying, mix tamarind paste and chili powder into the potato mixture before shaping the tikkis.
2. Boil potatoes until tender, then mash them in a bowl.
3. Mix in breadcrumbs, cumin, coriander, chopped chili, and salt until well combined.
4. Heat oil in a pan and fry the shaped tikkis until golden brown on both sides.
5. In a blender, combine mint, cilantro, chili, lemon juice, oil, cumin, and salt to make a smooth chutney.
6. Serve the tikkis warm with the chutney on the side.