These bronze-colored, crispy spiced potato cakes, or aloo tikki in Urdu and Hindi, brought me back to school in Lahore. We used to line up for the alo tikki of the school commissary owner Apa: everyone was neatly placed in the middle of the warm naan, folded up as a mobile snack during breaks. This street food-style snack (can be enjoyed from Pakistan to India to Bangladesh) goes well with a cup of afternoon tea, or with a plate of morning eggs (move to the top, potato cakes), or have a drink with a cocktail Hours of blistering. Smell with fresh coriander, mint and cumin seeds, dip the fritters in the spicy Harry Chutney (chutney sauce) and enjoy.
This recipe calls for chili, but if you prefer heating, use red chili powder found in South Asian grocery stores. It is worth buying rice noodles because it provides amazing crunch, but all-purpose flour can still be used. ̵