These crispy aloo tikkis | potato tikkis makes an easy appetizer or tea time snack. Serve with green chutney or any sauce. It's a 30-minute appetizer.
Grate the boiled potatoes only after the potatoes have cooled completely. To this add the spices. Mix and knead well. Taste and adjust the salt and flavor as needed. Add the bread crumbs and the corn starch and mix well again.
Cover and place it in the refrigerator for about an hour.
Take about 1/2 a cup of mixture in your hand, bring it together like a ball and then flatten it into a patty. (Oil you hands and shape if the mixture is sticky).
Bread crumbs: Using bread slices: Tear the slices and process it in the food processor or mixer for fresh crumbs.
You can also run the toasted bread through the mixer for bread crumbs.
Using Indian Rice flakes(poha/Aval): Soak rice flakes(not the cereal) in little water, then drain and add it to the potato mixture.
If you don't have time, you don't have to keep the mixture in the refrigerator.
Simply pop in the freezer for 15 mins.
The green chutney stays good in the refrigerator for unto a week.
To freeze: Pour the chutney into ice tray and place it in the freezer. Once set, transfer the cubes into a ziplock bag. To thaw: place it in room temperature for 30 minutes or in the refrigerator for few hours or microwave it for few seconds.