Rita’s Aloo tikki

What you need:
5 pound bag of brown potatoes
3/4 bread crumbs
1 tablespoon lemon juice
1 cup fresh cilantro, chopped fine
1 teaspoon cumin powder
1 medium size Serrano chile, chopped and seeded

For pea filling
1 package of frozen peas
1 teaspoon cumin powder
1 teaspoon coriander powder
1/2 teaspoon red chili powder
1/4 teaspoon black pepper
1 teaspoon mango powder
Salt to taste
1/2 medium-sized onion, chopped
2 tablespoons vegetable oil

What you do:
1. Boil, peel and shred the potatoes.
2. Put the potatoes in a large bowl. Add cumin powder, cilantro, green chile and lemon juice. Mix together.
3. Heat large pot over medium high heat. Add oil and sauté chopped onions until they are translucent. About 5 minutes.
4. Add cumin powder, coriander powder, mango powder, chili powder, black pepper and salt to the onions for about a minute.
5. Turn down the heat to low heat. Add frozen peas. Cover and let cook for at least 10 minutes.
6. To make the patties, take a small handful of potato mixture and make a ball.
7. Flatten to a disk. Using three fingers make a well in the potato disk.
8. Add 1 tablespoon of pea filling in the well.
9. Seal the top with potato disk.
10. Shape into a ball, flatten and coat with bread crumbs.
11. Set aside and repeat the process until you make the remainder of the 35 patties.
12. Heat nonstick pan coated with 2 tablespoons of oil over medium heat. Cook until both sides are crispy and golden brown. About 3-4 minutes on each side.
13. Serve hot with mint chutney or ketchup.

-Recipe contributed by Sitara and Roshan Swaroop