Crispy potato and pea patties (Aloo tikki)

1. Boil the potatoes in their skins until tender, peel and cool completely (cold potato is less sticky). Cook the peas for 3 minutes, drain and crush coarsely.

2. Mash the potatoes until smooth and knead with the peas, cornflour, chopped green chillies, grated ginger, toasted cumin seeds, amchur, garam masala, salt and chopped coriander.

3. With wet hands shape 8 equal balls and flatten into 1.5 cm thick patties. Chill for 15 minutes to firm up.

4. Heat half the ghee in a large non-stick pan and fry the patties over medium heat for 5-6 minutes on each side until deep golden and crisp, drizzling the remaining ghee around the edges.

5. Transfer the tikki to kitchen paper to absorb excess fat.

6. Serve hot, drizzled with yoghurt and mint and tamarind chutneys: this turns them into street-style "aloo tikki chaat".

Tip: One of North India's most popular street foods, fried on huge flat griddles in Delhi's bazaars. Patience is key: don't turn them too early or they'll fall apart before the crust has formed.