Bake With Zoha

Aloo tikkis:

Peel and chop potatoes into large chunks. Boil them until they are tender, but not mushy. Set aside
In a nonstick frying pan, heat oil and add finely chopped onion. Saute on medium heat until the onion is golden. Add the ginger & garlic paste, chopped green chili and cumin seeds and saute for another minute. Then add all the spices and mix
Turn off the heat and add the boiled potatoes. Mix them in the masala, then mash them roughly inside the pan
Add the lemon juice and chopped cilantro and mix
Taste and adjust seasoning as needed
Let the mixture cool down for 10-15 minutes
Divide the mixture into 12 equal portions (I do this by spreading it inside the round pan, and "cutting" it into 12 slices like a pizza
Use your palms to gently form each portion into a circular patty, about 2.5-3" wide depending on how large your slider buns are. Ensure there are no large cracks
Place the aloo tikkis on a large plate
Green chutney:

Add all the ingredients to a blender and blend until a paste like sauce forms
Add a little more water if needed to bring to a spreadable consistency