1. Combine the mashed potatoes, onion, ginger, chiles and egg in a medium-sized mixing bowl.

2. Add the chili powder, cumin, garam masala, salt and pepper and mix well.

3. Form the mixture into cakes 1 ½ inches in diameter by ½ inch high.

4. Lightly dust the potato cakes with flour.

5. Heat 2 tablespoons of oil in a heavy, flat-bottomed pan over a high heat until almost smoking.

6. Place 3–4 cakes into the pan and lower the heat to medium high. Allow them to sear and form a golden brown crust. Flip the cakes over and brown the other side.

NOTE: Do not use too much oil for frying; the cakes will absorb it and lose their texture. The aloo tikki should be lightly fried, not deep fried.

7. Remove the potato cakes and place them on a warm platter lined with paper towels. Blot any excess oil. Continue to fry in batches, adding more oil as needed. Hold the finished cakes in a warm oven until you have fried the entire recipe, then serve immediately with tamarind or cilantro chutney.