Aloo Tikki (Potato Cutlets)

Preparation

1. Step 1

   Heat oven to 450 degrees. To a large pot, add potatoes and enough water to submerge them by two inches. Boil on high until the potatoes are tender but still whole (not mushy or falling apart), and a fork stuck in the potatoes meets with minimal resistance, 20 to 30 minutes. Drain and run the potatoes under cold water until they are cool enough to handle, 30 seconds to 1 minute. Use your hands or a peeler to remove potato skins. Discard peelings and transfer potatoes to a large bowl.

2. Step 2

   Add onion, chile powder, cumin, garam masala, chaat masala (if using), cilantro, salt, green chiles and 2 tablespoons of bread crumbs to potatoes. Roughly crush and mix all the ingredients together with a potato masher, fork or by hand for a coarsely textured potato mixture. The consistency should be chunky and lumpy.

3. Step 3

   Lightly coat hands with water or oil to prevent the potato mixture from sticking while forming into cutlets. Form tikkis by hand into disks about 3 inches in diameter and ½ inch thick. (Using a 2-ounce ice cream scoop or ⅓ dry measuring cup may help portion and form the cutlets.) Place them in a single layer in a sheet pan.

4. Step 4

   Brush both sides of the cutlets with oil and generously sprinkle with bread crumbs to form a coating (not all the bread crumbs will make it onto the cutlets). Bake for 15 minutes, very carefully flipping halfway through using a flexible spatula and reshaping slightly as necessary. Remove from the oven when coating is golden brown and crisp. Rest in sheet pan for 5 to 7 minutes or until cutlets are firm. Serve with mint or mango chutney (see Tip).