Aloo Tikki (potato cutlets)

350g potatoes
1/4 tsp pepper
1/2 cup fresh peas, steamed
1/2 tbls ginger, pounded
1/4 tsp garam masala
1/4 tsp chilli powder
1 tsp cumin seeds, crushed
1 tbls ghee
4 tbls coarse semolina
chole chaat (optional)
tamarind chutni (essential)
pudina chutni (optional)
yoghurt to serve (essential)
1 shallot, chopped (essential)

Boil, peel and mash potatoes.
Combine with pepper, 2tbls semolina, peas, ginger, garam masala,
chilli powder, cumin and ghee – mix to a smooth paste.
Divide into six, roll into balls then flatten, roll in remaining 2 tbls of semolina
to coat, and shallow fry in a non-stick pan until golden and crisp.
Serve covered in hot chole, cold tamarind chutni,
pudina chutni, yoghurt and sprinkled with shallots.

Inspired by chaat wallah in Nahan – Himachal Pradesh