Aloo Tikki Chaat (Indian Fried Potato Patty Street Snack)

Boil 350g potatoes until a skewer or fork slides through the center easily.

Drain well, then mash while hot so excess steam escapes and the mixture becomes smooth without wet pockets or hard lumps.

Add 2 tablespoons cornstarch, 0.5 teaspoon salt, and 0.5 teaspoon chili powder to the mashed potato.

Knead by hand until evenly seasoned and firm enough to hold together without cracking apart.

Shape the mixture into thick, flat patties and press the edges until no cracks remain.

Keep the patties separated until they go into the pan.

Heat a generous layer of oil in a pan over medium heat.

Add the patties and cook for 3-4 minutes per side, turning only after a deep golden crust forms and releases cleanly.

Finely dice 0.5 red onion and soak it in cold water for 5 minutes to soften the sharp bite.

Drain thoroughly, then whisk 0.75 cup plain yogurt until cold, smooth, and pourable.

Place the hot patties on a serving plate.

Spoon over the cold yogurt, 2 tablespoons tamarind chutney, 2 tablespoons mint chutney, and drained onion, then serve immediately before the crisp crust softens.