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two golden potato patties topped with yogurt, honey, tomato, and cilantro

Easy Skillet Potato Patties Recipe

This snack is common at weddings and street stalls, but vendors usually skip half the ingredients to cut costs so you never get the full taste from a stall. I made it at home with everything properly and topped each patty with yogurt, honey, lemon, chili, and fresh tomato.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 1 Serving
Course: Snack
Cuisine: Indian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Patties
  • 1 boiled potato
  • 2 tsp cornflour
  • Half a tomato finely chopped
  • 1 green chili chopped
  • 2 to 3 fresh cilantro leaves finely chopped
  • 2 pinches cumin seeds
  • Salt to taste
For Frying
  • 4 tsp oil mustard oil or extra virgin olive oil
  • A small pinch of cumin seeds
For the Topping
  • 2 to 3 tablespoons yogurt
  • Honey about half a teaspoon per patty
  • A pinch of red chili powder
  • A small squeeze of lemon juice
  • Remaining half tomato finely chopped
  • Fresh cilantro chopped
  • Onion finely chopped (optional)

Method
 

Mix the Potato Dough:
  1. Peel the boiled potato and add to a bowl with the cornflour, green chili, tomato, cilantro, cumin seeds, and salt.
  2. Knead until it comes together into a smooth, cohesive dough.
  3. Divide into two equal pieces and shape each into a round, flat patty, thick like a biscuit.
  4. Press both sides flat with your palm so they cook evenly.
Make the Topping:
  1. Combine the yogurt, honey, red chili powder, lemon juice, chopped tomato, and cilantro in a small bowl.
  2. Add chopped onion if you have it, then set aside so it's ready when the patties come out.
Fry Until Golden:
  1. Heat the oil in a frying pan on medium heat, add the cumin seeds, and let them crackle for about 30 seconds.
  2. Place one patty in carefully and don't move it, cook for 4 to 5 minutes until the edges turn golden and the patty releases cleanly from the pan on its own.
  3. Flip carefully and cook the other side, and press the center lightly with a spoon: if it pushes back firm, it's done.
  4. Remove and cook the second patty the same way.
Add the Topping and Serve:
  1. Place both hot patties on a plate and spoon the yogurt over each one while they're still hot.
  2. Add the chopped tomato, drizzle the honey, sprinkle the red chili powder, and squeeze lemon juice over the top.
  3. Scatter the cilantro and eat immediately while the patties are still hot underneath the cool topping.

Notes

Mustard oil gives the crust a sharp edge that neutral oil doesn't, and you can also use extra virgin olive oil, It has its own mild, savory quality.
Make the topping before you start frying so it's waiting when the patties come out hot.