Serves : Four
Time required : 35 minutes
You need
500 g potatoes , boiled and peeled
¼ teaspoon nutmeg powder
Salt to taste
4 green chillies , deseeded and chopped fine
15 g roasted gram flour
Ghee for frying
For the filling :
25 g green peas
40 g desi ghee
½ teaspoon cumin seeds
¼ teaspoon asafoetida
3 green chillies
1 – inch piece ginger , julienned
1 teaspoon amchur powder
½ teaspoon black salt
½ teaspoon cumin seed powder
½ teaspoon black pepper corns, coarsely ground
½ teaspoon red chilli powder
Method
Grate the potatoes fine. Add salt , nutmeg powder , green chillies and roasted gram flour . Mix well to a smooth texture. Divide and roll into small balls.
To prepare the filling :
Heat ghee , add cumin seeds. When they splutter , add asafoetida. Add chopped green chillies and ginger , stir for a while. Add green peas and stir- fry till the mixture becomes dry. Add the dry ingredients and adjust the seasoning. Stir well and remove from the heat.
Mash the mixture coarsely in a blender and then divide into equal portions. Flatten each potato ball between two palms to make a round patti, place a portion of the filling in the centre and roll into a ball again. Flatten to make a two cm thick round tikki. Similarly roll more patties with the remaining ingredients.
Heat ghee on a tawa or a frying pan. Add tikkis and shallow fry over medium heat till golden brown and thick crust is formed on both sides.
Serve with mint chutney / tomato sauce.
Time required : 35 minutes
You need
500 g potatoes , boiled and peeled
¼ teaspoon nutmeg powder
Salt to taste
4 green chillies , deseeded and chopped fine
15 g roasted gram flour
Ghee for frying
For the filling :
25 g green peas
40 g desi ghee
½ teaspoon cumin seeds
¼ teaspoon asafoetida
3 green chillies
1 – inch piece ginger , julienned
1 teaspoon amchur powder
½ teaspoon black salt
½ teaspoon cumin seed powder
½ teaspoon black pepper corns, coarsely ground
½ teaspoon red chilli powder
Method
Grate the potatoes fine. Add salt , nutmeg powder , green chillies and roasted gram flour . Mix well to a smooth texture. Divide and roll into small balls.
To prepare the filling :
Heat ghee , add cumin seeds. When they splutter , add asafoetida. Add chopped green chillies and ginger , stir for a while. Add green peas and stir- fry till the mixture becomes dry. Add the dry ingredients and adjust the seasoning. Stir well and remove from the heat.
Mash the mixture coarsely in a blender and then divide into equal portions. Flatten each potato ball between two palms to make a round patti, place a portion of the filling in the centre and roll into a ball again. Flatten to make a two cm thick round tikki. Similarly roll more patties with the remaining ingredients.
Heat ghee on a tawa or a frying pan. Add tikkis and shallow fry over medium heat till golden brown and thick crust is formed on both sides.
Serve with mint chutney / tomato sauce.