Aloo Tikki

Boil potatoes in salted water until tender, about 10-15 minutes.
Drain the potatoes, mash slightly, and set aside to cool.
When cool to touch, add KFI Tikka Masala cooking paste, garlic, and cilantro or coriander, and stir until well blended.
Roll the mixture into 6 to 8 round balls, then flatten each in the palm of your hand to create a Tikki.
Coat each Tikki in bread crumbs on both sides.
Heat the oil and fry the Tikki in batches until golden, turning to cook both sides.
When the Tikki are cooked, set aside and add one jar of KFI Mild curry sauce to the pan.
Heat the sauce on medium heat, then return the Tikki to the pan.
Simmer for 5 minutes.
Serve with naan or basmati rice.

Tip: For extra crunch use Panko instead of bread crumbs

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