- 2 large potatoes, boiled
- 1 tbsp dried fenugreek leaves (aka kasoori methi)
- 2 tbsp roasted peanuts, roughly crushed
- ¼ onion medium, finely chopped
- green chilies to taste, finely chopped
- salt to taste
- ½ tsp roasted cumin powder
- 1 tsp chaat masala
- ¼ tsp dried mango powder (aka Amchur)
- 2 tbsp cilantro, finely chopped
- dry roasted peanut powder
Using a grater, grate boiled potatoes (big shred). Potatoes can also be mashed using potato masher. Add onions, peanuts, cilantro, green chilies and dried fenugreek leaves. Mix gently. Add salt, chaat masala, roasted cumin powder and dried mango powder. Mix well. Take a portion of the potato mixture into your hands. Roll it into a ball and flatten it out gently. Tikki can be rolled small for appetizers or larger for veggie burgers. Roll out all of the tikkis. Pour out some dry roasted peanut powder on a flat plate and dip and roll the tikkis to coat completely. Heat a skillet on medium heat and fry the tikkis without any oil until they are crispy and brown. Both sides should be browned.
Serve hot with mint or coriander chutney and tamarind or amchur chutney.
You can add shredded vegetables like carrots, cabbage, french beans, beetroot etc.