Aloo ki tikki (potato patties)

These spicy, flavorful potato patties are found everywhere on the streets of north Indian cities and villages. They are served piping hot off the tava (cast iron pan), sometimes on a bun. It's the vegetarian's answer to the hamburger.

MAKES ABOUT 24 PATTIES

2 large russet or Idaho potatoes boiled, peeled and mashed (4 cups mashed)

1 cup frozen peas, boiled until just tender

2 to 4 tablespoons canola oil, divided

1 small red onion, finely chopped (½ cup)

1 (1-inch) piece ginger, peeled and grated

2 green Thai chiles, finely chopped (optional)

1 teaspoon turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon garam masala

1 teaspoon red chili powder (optional)

2 teaspoons white salt

2 tablespoons gram flour (also called chickpea flour or besan)

1 tablespoon lemon juice

Combine potatoes and peas in a large mixing bowl. In a saucepan, heat half the oil and fry the onions, ginger, chiles, if using, and spices (except for salt) for 1 to 2 minutes.

Add this to the potatoes and peas and then add the salt, gram flour and lemon juice. Mix well. Divide and shape into small patties. Heat the remaining oil in a frying pan and brown the patties in batches. Serve hot.

Note: Traditionally, this dish is served with mint or tamarind chutney, but we often kept it simple growing up and ate it with ketchup. I also like to make a yogurt sauce that adds protein and provides a cooling effect, especially when serving to kids.

1 cup Greek yogurt

1 tablespoon milk or water, to thin out the yogurt

1 teaspoon ground roasted cumin

White salt to taste

Whisk ingredients until smooth. Dollop on the side of your potato patties.

Anupy Singla

Nutrition facts per patty: 61 calories, 2 g fat, 0 g saturated fat, 2 mg cholesterol, 9 g carbohydrates, 2 g protein, 317 mg sodium, 0 g fiber