Aloo Matar. Indian Potato Cakes.

This indian snack is addictive and best served with a chutney and a mint and yogurt sauce.

• 3 large boiled aloo (potatoes)
• 1 tsp salt or as per taste
• 1/4th tsp ground black pepper
• 1 handful chopped coriander leafs

For Stuffing:

• 2/3rd cup matar (green peas) cooked or frozen peas defrosted
• 1/2 tbsp minced ginger
• 1 minced garlic clove
• 1/4th tsp garam masala
• 1/4th tsp salt or to taste
• Red chili powder to taste (optional)
• Oil for pan-frying

How to make aloo tiki :

* Take the defrosted peas and mash them using a fork. Add all the stuffing ingredients except oil and mash briefly. Divide the mixture into 10 equal portions and keep aside.
* Peel the potatoes and mash them very finely into smooth mashed potatoes. Add coriander, salt and pepper and mash until well mixed. Divide it into 10 equal portions.
* Now wash your hands and rub them with little oil.
* Take each portion of potato mixture and make a ball.
* Taking one at a time, gently flatten each ball into a round patty of about 1/2-inch thick and place a portion of stuffing in the center and fold the edges together very finely so that mixture does not come out.
* Gently flatten it into a 2-inch patty. Repeat the procedure for all pieces.
* Heat 1 tsp. oil in a non-stick pan over a low heat. Slip in the patties, not too many at a time, and pan-fry for 3 minutes on each side until crisp golden brown, adding more oil if needed, on a low heat.
* Serve aloo tikki hot with chutney and yogurt and mint sauce.

Note : Boil or microwave the potatoes until fork-tender. For best results, the potatoes can be boiled in advance and refrigerated a day before.