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1
*If you don't want to chop up chiles, feel free to swap with 1/2 teaspoon cayenne, paprika, or other thin chile powder.
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2
Cover the two potatoes, peels on, with cold water. Add the lemon rind and a big pinch of salt, and bring to a boil. Once it comes to a boil, bring down to a simmer and leave it like that, uncovered, for 20 to 25 minutes. Potatoes are ready when you can insert a butter knife straight through it, with very little resistance. You can also cut off a little piece and see if it mashes easily when you apply pressure with a fork. Drain and leave in colander to cool slightly.
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3
In a mixing bowl, add milk and bread. Mix together until it's mushy-there should be no milk left, it should all be absorbed. Dice potatoes into small chunks and add to the mixing bowl. Mix and mash together with a fork or whisk to incorporate. Then add chiles, cumin, coriander, and 1/2 tsp salt. Mix all ingredients together until well incorporated. (I prefer mine with visible chunks of potato, others like tikkis more mashed-you do you.)
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4
Dab some oil on both your palms and your fingers, and with your hands, shape the potato mix into thick discs, like a burger patty. You should have six palm-sized pieces.
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5
Prepare the oil for shallow-frying. Put oil in a nonstick skillet-there should be enough to cover the whole bottom and have a bit of height. Bring the pan to medium-high heat. Oil is ready for frying when, if you press a wooden spoon to the bottom of the pan, little bubbles should form around it. Using a spatula, place the potato tikkis in the pan three at a time, with lots of space around each. Fry for 3-4 minutes on one side, lifting to check whether the color is a deep golden. Once the color is to your liking, flip and repeat for the other side. Put aside on a paper-towel lined plate, and repeat this for the next 3. Serve with ketchup or chutney.
