These bronzed, crispy-on-the-outside spiced potato patties, or aloo tikki in Urdu and Hindi, take me back to my school years in Lahore. We used to line up for the school tuck shop owner Apa’s aloo tikki: Each one was placed neatly in the middle of warm naan and folded for a mobile snack during recess. This street food–style snack—which is enjoyed from Pakistan to India to Bangladesh—pairs beautifully with a cup of late afternoon chai, as a side with morning eggs (move over, hash browns), or with a glass of bubbly during cocktail hour. The fritters themselves are scented with fresh cilantro, mint, and cumin seeds, but dunk them into fiery hari (green) chutney to fully enjoy.
1
1
1
1
1
1
1¼
1
2
½
½
¼
Slice 1 lb. scrubbed red-skinned potatoes (6–8 small or 3–4 medium) in half with a chef’s knife. Place potatoes in a large saucepan and pour in cold water to cover by 2″. (Starting potatoes in cold water ensures even cooking.) Bring to a boil over high heat; reduce heat to medium and simmer until you can easily pierce with the tip of a paring knife, 15–30 minutes, depending on their size. Drain in a colander and let sit until cool enough to handle.
Meanwhile, make the hari chutney. Remove tough stems from 1 bunch cilantro and coarsely chop leaves with tender stems until you have ½ cup. Coarsely chop leaves from 1 small bunch mint until you have ½ cup; place in a mini food processor or blender. Set remaining herbs aside for aloo tikki. Cut 1 lime in half and squeeze juice into processor. Remove stem from 1 red or green Thai chile. If you prefer less heat, cut in half lengthwise, then remove ribs and seeds with paring knife. (Wear food-safe disposable gloves and be careful not to touch your eyes!) Add chile, 1 garlic clove, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to processor; process, scraping down sides as needed, until chutney is smooth and pourable. If you prefer a thinner chutney, add ice water a tablespoonful at a time (up to 4 Tbsp.), until you reach the desired consistency.
For the aloo tikki, place a rack in middle of oven and set a rimmed baking sheet on rack; preheat oven to 200°. Finely chop 1 large shallot, then finely chop reserved cilantro leaves with tender stems until you have ½ cup. Stack 6 reserved mint leaves and roll tightly lengthwise; thinly slice into ribbons. (This is called chiffonade.) Transfer shallots and herbs to a medium bowl.
Using your hands, remove skins from cooled potatoes; discard. Grate potatoes on the small holes of a box grater directly into bowl with shallots and herbs. Add 2 Tbsp. rice flour or all-purpose flour (patties won’t be as crispy with all-purpose flour), ½ tsp. cayenne pepper (cut back to ¼ tsp. for less heat), ½ tsp. cumin seeds, ¼ tsp. ground turmeric, and remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt. Mix with your hands or a rubber spatula until well incorporated. Turn potato mixture out onto a cutting board and shape into a 2″–3″-diameter log. Be firm and really pack it down—that will prevent the patties from falling apart. Using chef’s knife, cut log into ½”-thick rounds (about 10). Coat hands with oil (to prevent sticking) and form slices into 2½”-diameter patties.
Pour vegetable oil into a medium skillet to come ½” up the sides. Heat over medium-high until an instant-read thermometer registers 350° (oil should be shimmering). Working in 2 batches, fry patties, turning once with a slotted spatula, until crispy and golden brown, about 3 minutes per side. (If you’re having trouble with the patties falling apart, you can transfer them to the freezer until well-chilled.) Transfer to a paper-towel-lined wire rack to drain; season with salt. Transfer patties to baking sheet in oven to keep warm while you work.
Serve with hari chutney for dipping.
Do ahead: Hari chutney can be made 3 days ahead. Cover and chill.
