Add water into a saucepan and bring to a boil

Whilst the water is boiling peel the potatoes and cut into smaller, equal-sized chunks to allow for the potatoes to cook quicker – many different varieties of potatoes can be used, such as Maris Piper or Yukon Gold potatoes, but I personally always use red potatoes

Add the potatoes into the pan and leave to gently simmer until the potatoes are soft

Whilst the potatoes are boiling peel and finely dice the onion and finely slice the green chilli and the coriander – it is important that you cut these ingredients up finely to ensure that you do not have chunks of onions or coriander in your aloo tikki

Drain the potatoes and mash the potatoes using a potato masher until there are not large chunks of potatoes

Whilst the potatoes are still hot add the finely diced onions, crushed chillies, turmeric powder, cumin seeds, coriander powder, green chill, salt and coriander then mix to combine ensuring that the ingredients are all evenly distributed

Add some oil or water on to your hands and create a flat round patty that is approximately 1cm thick

Whilst you are creating the rest of the patties add some oil into a pan and heat up the oil

Dip the patties into a whisked egg and immediately add into the hot oil then allow to cook for at least 3 minutes on medium heat then flip over and cook for a further 3 minutes – it is important that you do not flip the patties too early as this will cause the patties to break apart

Serve alongside your favourite dip and enjoy!