My secret is two medium boiled potatoes to three spoons of roasted besan, not cornflour—it holds the shape on the busy tawa without making the tikki dense. You must press them thin and fry on medium-low heat in mustard oil for that crisp, golden layer. Thirty years at my stall near Chandni Chowk taught me that too much binder steals the aloo's soul. My regulars would stop coming if the texture was wrong. Take care, beta.
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