Preparation

There's something magical about taking last night's forgotten mashed potatoes and giving them a completely new identity. These aloo tikki deliver everything you want from Indian street food: a golden, crispy exterior giving way to a warmly spiced interior, all balanced by a glossy sweet-sour tamarind sauce.

Preparation

1. In a large bowl, combine the leftover mashed potatoes with peas, onion, green chilies, garam masala, cumin seeds, red chili powder, cilantro, and salt. Mix thoroughly until everything is evenly distributed.
2. Add the cornstarch or flour to help bind the mixture. It should hold together when pressed but not be overly wet.
3. Divide the mixture into 8 equal portions and shape each into a flat patty about 1/2 inch thick and 3 inches in diameter.
4. Heat about 1/4 inch of oil in a large skillet over medium heat. When shimmering, carefully add the patties without crowding.
5. Fry for 4-5 minutes per side until deeply golden and crispy. Work in batches if necessary.
6. While the tikki cook, whisk together tamarind concentrate, honey, chaat masala, and 2 tablespoons warm water to create the sauce.
7. Drain the cooked tikki on paper towels and serve hot, drizzled with tamarind sauce.

These are equally wonderful tucked into pita with fresh vegetables or served as an appetizer with yogurt raita alongside the tamarind sauce.