Servings: 4 / Total Time: 40 minutes / Author & Photographer: The Migoni Kitchen

Both of us share a love for spicy foods, and one of our favorite cuisines is Indian food. Unfortunately, we don't have a ton of great Indian restaurants near us, so we have tried our hand at some Indian recipes at home. One of our favorites snacks are these Aloo Tikki, or spicy fried potato patties. We often get them for an appetizer at Indian restaurants. We opted to pan fry these instead of deep frying to cut down a bit on the calories, and served them with a simple herbed chutney to cut through the spiciness. It's the perfect side dish to any protein - we like to make them with Tandoori grilled chicken or shrimp!

Ingredients:

Mint Chutney:

• 1/2 Cup Fresh Mint
• 1/2 Cup Fresh Cilantro
• 1 Clove Garlic
• Juice of ½ a lemon
• 1 Teaspoon Ginger, Grated
• 1.5 Tablespoons Greek Yogurt
• 1/4 Teaspoon Kosher salt
• 1/4 Teaspoon Black Pepper
• 1/4 Teaspoon Cayenne

Aloo Tikki:

• 3-4 Medium Red Potatoes Peeled and Quartered
• 1 Medium onion Diced
• 3 Jalapenos Diced
• 2 Cloves garlic Minced
• 1 Teaspoon Ginger Grated
• 2 Tablespoons cilantro Chopped
• 1/2 Cup Green Peas
• 1.25 Teaspoons Garam Masala
• 1/4 Teaspoon cayenne
• 1.5 Teaspoons Kosher salt
• 1/4 Teaspoon Black Pepper
• 1/2 Cup Unseasoned Bread Crumbs
• 1/4 Cup olive oil

Instructions:

Mint Chutney

Add all of the ingredients for the chutney into a food processor and pulse until smooth.

Add salt and pepper to taste. Set aside.

Aloo Tikki

Bring a large pot of water to boil and season generously with salt.

Add chopped potatoes and boil for about 20 minutes or until tender. Drain and set aside in a large mixing bowl.

While the potatoes are cooking, add diced onion, garlic, and jalapeno into a saucepan with olive oil over medium heat and cook about 5 minutes or until translucent. Set aside.

Add salt, pepper, cayenne, and garam masala to the boiled potatoes.

Mash well with potato masher or fork.

Next, add in chopped cilantro, peas, ginger, cooked onions, garlic, and jalapenos. Stir well with a wooden spoon.

Season with salt and pepper as needed.

Using your hands, form the potato mixture into 3 inch wide patties.

Spread breadcrumbs out onto a large plate. Coat each patty well with the breadcrumbs.

Heat olive oil in a large saucepan over medium-high heat.

Add patties in gently and cook for about 5 minutes on each side or until golden brown.

Serve with chutney.