Back to 6 servings Potatoes 2 pounds russet potatoes, about 4 to 5 large, peeled and cut into 1-inch pieces 1 teaspoon kosher salt, plus extra for the water 1 tablespoon distilled white vinegar, for the boiling water 0.5 cup panko breadcrumbs, or as needed to bind 0.25 cup potato starch, or arrowroot or rice flour Spices 1 tablespoon chaat masala 2 teaspoons garam masala 1 teaspoon ground coriander 1 teaspoon Kashmiri chili powder, or mild red chili powder 0.5 teaspoon ground turmeric Flavorings 1 inch fresh ginger, peeled and grated 8 sprigs cilantro, finely chopped 1 hot green chile, minced, optional Frying 1 cup neutral oil, such as vegetable or canola, for frying, divided To serve mint chutney, for serving tamarind chutney, for serving
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1 Step 1: Boil the potatoes in 2 quarts of cold water with 1 tablespoon salt and the vinegar. Simmer about 15 minutes until fully tender, then drain well for 1 to 2 minutes.2 Step 2: While the potatoes cook, whisk together the panko, potato starch, chaat masala, garam masala, ground coriander, chili powder, turmeric and the remaining 1 teaspoon salt in a small bowl.3 Step 3: Sprinkle the spice mixture and grated ginger over the still-hot potatoes. Mash roughly, leaving some small chunks for texture, then gently stir in the cilantro and green chile. Do not overmash.4 Step 4: Scoop out about 3 tablespoons of the mixture, shape into a ball and flatten into a puck about 1/2 inch thick. Make about 15 patties without cracks.5 Step 5: Let the patties cool to room temperature, about 15 minutes, so they hold their shape when fried.6 Step 6: Heat 1 cup oil in a 10-inch cast iron skillet over medium heat until shimmering. Fry 8 patties about 2 minutes per side, until deep golden and crisp.7 Step 7: Drain the patties on a wire rack set over paper towels. Add the remaining oil if needed and fry the rest of the patties the same way.8 Step 8: Let the patties cool about 5 minutes, then serve on a platter with mint and tamarind chutneys.getsaucepan.com/r/ab2d3243-be87-5063-a476-253c1a513270
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