Aloo tikki

Method

1. Bring a pan of salted water to the boil. Add the whole potatoes and cook for 15-20 minutes, or until tender. Drain and leave to cool, then peel off the skin and coarsely grate into a bowl.
2. Add the cumin seeds, chilli powder and coriander, along with a pinch of salt. Mix well. Soak the slice of bread in water for a few seconds, then squeeze out all the water and crumble it into the potato. Mix and knead everything for a minute until it’s evenly distributed.
3. In a separate bowl, mix all the ingredients for the filling together. Divide the potato mixture into 8 balls, flatten a ball in your hand, then spoon roughly ½ tbsp of the filling into the centre and mould the potato mixture around it. Shape each tikki into a thick flattish patty. Reserve any leftover filling for serving.
4. Pour a generous glug of oil into a frying pan over a medium heat. Working in batches if needed, fry the aloo tikkis for 2-3 minutes on each side until crisp and golden brown. Drain on kitchen paper, then arrange on a serving plate and scatter over coriander leaves.