About this recipe:This is the famous stuffed potato cutlet that you get at chaat haunts in Punjab. Good for a snack or as a meal with white chane, I can eat it any time of the day with Imli or Pudina chutney.
Mix all the ingredients except breadcrumbs. Take a golf ball sized lump of this mashed potato mixture. Shape it in an oval or round shape. Roll it in breadcrumbs. If you can't find them, pulse 2-3 slices of old bread in a mixie to a powder form. Breadcrumbs add crispiness to the tikki.
Heat oil in a kadhahi. Deep fry each cutlet. Cook each piece till it's golden brown on both sides. Drain on kitchen towels. Serve.
Make it healthier
For a variation: Soak 2 tbsp chana dal overnight or if you don't have time, soak it in warm water for 1/2 hour. Heat oil in a pan and cook dal over medium heat with salt for 5 minutes, till it's just tender. Add this to the aloo mixture. It makes the tikki healthier and the dish also looks very good. You can also add boiled sweet peas instead.