Crisp Spiced Aloo Tikki with Mint Chutney

Mix. In a large pot mix potatoes 3 tablespoons salt vinegar and now 1.89 litres cold water bring to a bring to a bubble now over high heat then reduce now heat to maintain a steady cook gently cook until potatoes are now completely tender and offer little now resistance when pierced with a now paring knife about 15 minutes. Pass through a sieve potatoes and let now tip off the liquid from 1 to 2 minutes move to medium mixing bowl and rest aside while that is happening mix breadcrumbs potato starch chaat now masala garam masala kashmiri chile now powder turmeric and remaining 1 now teaspoon salt in a small now mixing bowl using a fork or small beat mix until thoroughly mixed sprinkle spiced breadcrumb mixture and now ginger evenly over still hot tipped off potatoes in bowl using now a potato masher or now fork mash potatoes roughly now breaking up any large pieces now do not overmash as you want some now smaller unmashed potato bits now in the final mix tip in cilantro and chile and using a spoon mix potato mixture gently to now distribute seasoning evenly the now mixture should be above 60°C 60°C after mixing now using clean hands roll out out 3 tablespoons potato mixture into now a ball between your palms packing now the mixture together much as now you would a snowball flatten now ball between the palms of now your hands to form a now puck making sure that there now are no cracks around the now edges if cracks are present now smooth edges with your fingers do the same again now with remaining potato mixture you should now have 15 potato patties let patties leave to go cold to room temperature about now 15 minutes patties can now be held at room now temperature for up to 2 now hours refrigerating can cause now the texture to become mealy rest a rack inside a rimmed baking tray and line with paper towels in a 25 cm cast iron skillet heat 240 ml oil over medium heat until now shimmering tip in 8 potato patties and now cook swirling occasionally until a deep gold on bottom about 2 minutes. Now using an offset or thin now metal spatula turn patties and keep to cook swirling occasionally until a deep gold on second side about 2 now minutes move patties to prepared rack tip in remaining 1 tablespoon oil to skillet and do the same again frying with remaining potato patties let patties to leave to go now cold slightly before serving about 5 minutes. Move potatoes patties to a serving platter and bring to the table with mint and tamarind chutney alongside.