Ah, the perfect aloo tikki from Delhi is said to use two potatoes to one small boiled potato as binder, but I find that too soft. For my tawa, I use three good potatoes mashed with just one spoon of cornflour—it holds better on my uneven old tawa that smokes a little. You see, my grandson and I tried the fancy ratio last week, and our tikkis fell apart because my kerosene stove heat is not so constant. Now we make them sturdy, fry them slow with patience, just enough oil to kiss the tawa... *susegad*. They come out crisp outside, soft inside, and the roof can wait a little longer.
#ipl#dc
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