Brinda is making crispy, very snack-able tikki, lightly adapted from @Food with Chetna 's cookbook, Healthy Indian Vegetarian! GET THE RECIPE ►► https://f52.co/339oBcbINGREDIENTSFor the tikkis3 russet potatoes (about 600 grams / 1 pound, 5 ounces), peeled and diced200 grams (7 ounces) cooked corn, either stripped from 2 to 3 steamed fresh ears or drained from one can6 scallions, chopped finely1 green chile (such as jalapeño or serrano), finely minced2 tablespoons corn starch1 teaspoon chaat masala1/2 teaspoon kosher salt1 splash neutral oil, like sunflower, vegetable, or canolaFor the chutney100 grams (3 1/2 ounces) fresh cilantro, leaves and stems100 grams (3 1/2 oz) fresh mint, leaves only2 green chiles (such as jalapeño or serrano), stemmed and halved2 tablespoons freshly squeezed lime juice (from about 1 lime)1 teaspoon kosher salt1/2 teaspoon granulated sugar3 tablespoons water, plus more as neededSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.