Steps
- Cover 500g of unpeeled starchy potatoes with water. Simmer for 25-35 minutes, until a knife slides through easily. Drain, peel while warm, and mash; cool completely.
- Mix in ½ teaspoon of red chili powder, ½ teaspoon of garam masala, 1 teaspoon of ground coriander, 1 teaspoon of dried mango powder, ½ teaspoon of ground cumin, and ½ teaspoon of black salt.
- Add ¼ cup of breadcrumbs, ¼ cup of cornstarch, and 2 tablespoons of chopped cilantro. Mix well, season with salt, and shape into flat patties about ⅝in / 1.5cm thick.
- Heat part of 4 tablespoons of neutral oil in a skillet, keeping the rest for later batches. Fry the patties in batches over medium heat until crisp and golden on both sides. Drain on paper towels.