For the tikki or the potato croquette, I boiled two medium sized potatoes. Peeled them when they were still warm and mashed them. Next, I cut off the sides of a slide of white bread, soaked the slice in water and squeezed it dry. I added the bread to the mashed potatoes along with salt and black pepper. Go easy on the spices here because we are going to add some zing later.
I divided the potatoes into four parts and shaped each into a round flat-ish tikki. Heated some oil in a non-stick pan and pan fried the tikkis till they were golden brown on both sides.
This takes 4-5 minutes so while the tikkis were cooking, I split two burger buns in half and toasted them. Also thinly sliced a small onion. The recipe assumes that you have tamarind chutney and green (cilantro) chutney tucked away in the fridge already but write in if you would like my recipes.
To assemble, spread tamarind chutney on the bun. Arrange two tikkis on top, add some sliced onions and sprinkle the fiery green chutney. Top with the other half of the bun, squish it closed and time travel to your ten year old self.