Serving size: 3-5 tikki 
 

 Ingredients:

3 medium sized potatoes

1 tbsp jeera /cumin/zeur, preferably roasted cumin seed  

3 tsp. corn flour

   Salt to taste

½ tsp red chili powder/mertschwangan

1 tsp. Garam masala and chat masala

½ tsp. dried coriander powder

Freshly chopped cilantro

Cooking vegetable oil
 

Method:

Boil or microwave the potatoes until skin is easy to peel.

Peel potato.

Take deep-bottomed bowl.

Mash potatoes in a bowl.

Add cumin, corn flour, salt, chili powder, Garam Masala, Chat Masala, coriander powder and freshly chopped cilantro.

Mix well to make nice smooth dough.

Heat pan on stove with a little spread of oil.

Take a small portion of dough, slightly bigger than lemon size.

Now make small round shaped patties.

Put 2-3 patties at a time, depends on size of a pan.

Pan-fry both sides at a medium heat.

Tikkis/patties are ready when crispy and golden brown.

Serve with tomato ketchup and mint cilantro chutney.