A-May-Zing Alu Tikia/Tikki

This must be one of the easiest and most satisfying Alu Tikki recipes I have ever come up with. Most times, Alu Tikki is disappointing because the spices in the patty aren't right. Undercooked is the biggest complaint I usually have. So what did I do? Read on...

For 2 Tikki: (You can easily double, triple the recipe)

1 cup mashed potatoes (genius way to use leftovers)
1-2 tsp oil x 2
1 clove of garlic minced or finely chopped
1/2 tsp of ginger minced or finely chopped
1/4 tsp of garam masala
1/4 small onion finely chopped
1 green chilli chopped/sliced thin
salt to taste
coriander leaves if you have it

1. Warm the oil in a frying pan medium heat.
2. When hot enough, add the ginger garlic. Fry till aromatic, about 5 minutes on low heat.
3. Add the garam masala and cook for about 1 minute on low. Turn off the heat. The residual heat of the pan will cook the garam masala enough.
4. Add the above spices, onions, green chilli and coriander leaves to the potatoes. (Do not add the potatoes to the frying pan. It'll get too oily and won't form patties.) Add salt to your liking. You can add pepper too if you want. Mix thoroughly. Shape into patties.
5. Take about 1-2 tsps of oil in a frying pan. Place patties in the frying pan. We are shallow frying the tikki.

This is the key: Before, I used to keep tossing and turning the tikki, and then wonder "why does it not keep the shape" or better yet "I'm just no good at making tikkis", etc etc.
This is the secret: Keep the Frying pan on medium low heat, place the tikki on it, and then leave for at least 15 minutes. Just leave. Don't obsess about the tikki, don't touch it, don't prod it. Make no contact with it. Make sure it's not burning. But if it's on medium heat, it shouldn't.

Then, after 15 minutes, Flip the Tikki and again WAIT for 15 minutes. You might add some more oil so the patty doesn't stick to the pan.

Et voila. Awesomely flavoured, tasty Alu Tikki is ready.

I made a sandwich out of this one, but you can have it with chaat or just like that or with daal and rice/roti. It's a very versatile Tikki. Best part is, because you cooked the spices earlier, it doesn't have that raw taste to it.