3 russet potatoes (about 600 grams / 1 pound, 5 ounces), peeled and diced
200 grams (7 ounces) cooked corn, either stripped from 2 to 3 steamed fresh ears or drained from one can
6 scallions, chopped finely
1 green chile (such as jalapeño or serrano), finely minced
2 tablespoons corn starch
1 teaspoon chaat masala
1/2 teaspoon kosher salt
1 splash neutral oil, like sunflower, vegetable, or canola
100 grams (3 1/2 ounces) fresh cilantro, leaves and stems
100 grams (3 1/2 oz) fresh mint, leaves only
2 green chiles (such as jalapeño or serrano), stemmed and halved
2 tablespoons freshly squeezed lime juice (from about 1 lime)
1 teaspoon kosher salt
1/2 teaspoon granulated sugar
3 tablespoons water, plus more as needed

    For the tikkis

  1. Boil the potatoes in a pan of salted water until soft. Drain well, then mash thoroughly in a bowl. Leave 
to cool.
  2. Add all the remaining ingredients, except the oil, to 
the cooled mash and use your hands to mix well.
  3. Take lime-sized portions of the mixture and shape them into flat oval patties. Repeat until all the mixture has been used.
  4. Heat a tablespoon of oil in a frying pan or flat griddle over a medium heat. Once hot, add the tikkis (working 
in batches as necessary) and fry for a couple of minutes on each side until golden. Serve warm 
or at room temperature.
  5. These will keep in the fridge for 3–4 days. Reheat in 
a pan or hot oven before serving.

    For the chutney

  1. Put all the ingredients into a blender, grind to a smooth paste, and serve.
  2. This will keep in the fridge in a sealed jar for 3–4 days.