Crispy Potato Burger Patties

Potato Patties, aloo tikki, potato cutlets call it by any name, needs no introduction as one of the most loved snack item in almost every Indian house.

Basic ingredients for making potato patties are more or less same, some add veggies as healthy and tasty combination, some like me just go with potatoes. Change in patties depends mainly on cooking method as it can be prepared in very little oil on non stick tawa (griddle pan), or shallow fry or deep fry.. 

I am experimental in my cooking and keep trying same food with lots of variation with a aim to reach the perfection, like in today's recipe instead of bread slice, I am using pav.

My secret ingredient in this crispy potato patties is corn flakes.

If you want very crispy patties add pav soaked as well as crumbs form, as pav give more taste and crisp and work as a great binding agent.. I am great fan of McDonald mac aloo tikki, and very passionate cook, it always fascinate me as why their tikki is crisp in appearance and in taste as well, and why can't we make it in a very same way. I guess they add very fine or powdered bread crumbs, but to use  corn flakes coating in potato patties, it just clicked me, as we consume cornflakes daily in breakfast, so they are always available in my kitchen, I tried, and it actually turn out good alternative for bread crumbs for the crisp appearance and taste as well. Today I will share potatoes patties with both ways, with cornflakes coating and without cornflakes coating. My personal favorite was with cornflakes coating...

For making crispy potato patties we require:

✒6-7 Potatoes medium size

✒ 4 Pav (two soaked and two in crumbs form)

✒ Coriander leaves - finely chopped

✒1 Green chilly or as per you taste (very fine chop)

✒½ lemon or chaat masala or amchur

✒ ½ tsp cumin seeds

✒ 1 tsp garam masala powder

✒ 4tsp red chilly powder

✒4tbsp cornflakes

✒salt to taste

✒cooking oil 

Mise en Place

◾Make bread crumbs from Pav and keep aside.

Step 1: Boil, Peel and mash Potatoes

◾Boil the potatoes until tender. Peel the skin and mash the potatoes.

Step 2: Mix and knead dough 

◾Soak pav in water just for 3-4 seconds, as it absorbs water quickly, remove from water and immediately press hard in your palms, to remove complete water and it will change in soft crumbs form. 

◾In a large mixing bowl, combine all the ingredients.

◾Knead until well blended. Roll each part into a ball, and then flatten into a smooth round patty about ½-inch thick. Roll them in corn flakes. (You need to crush the corn flakes very finely)

◾Refrigerate your patties for 15-20 minutes or so, before you fry them.

Important Point

➡While making dough adding lemon juice is better option as it not only enhance the taste but also improve your digestive health. I read some where, but don't remember as lemon works as good binding agent and it actually help to give you firm patties.. (Few drops of lemon is more than sufficient)

Step 3. Cooking Time - Fry

◾Here I am deep frying, you can roast or shallow fry as this mixture will not break in any cooking method.. Heat oil in an frying pan over moderate heat. Fry 3-5 patties in one around, fry the patties over medium-low heat until crisp and brownish. Serve hot with chutney of your choice..

                          With corn flakes coating.

without cornflakes coating.