Supplies
- 500 gms boiled potatoes
- 125 gms cornflakes
- 4 tbsp rice flour
- For stuffing
- ½ cup chaana dal
- ¼ cup peas
- 2 green chilles chopped
- 1 tsp ginger chopped
- 1 tbsp chopped cilantro
- Pinch of asafoetida
- ½ tsp whole cumin
- Masala mix
- For Masala
- 1 tsp red chilli powder
- ½ tsp coriander powder
- 1.5 tsp amchur powder
- ½ tsp garam masala
- ½ tsp salt
- ¼ tsp rock salt
Steps
- Refrigerate the potatoes and then grate them with a grater.
- In the cornflakes, add 7 tbsp of water and keep it aside.
- Coat the potatoes gently with rice flour
- And then mix the cornflakes in the potatoes, mix it, but don’t mash.
- Don’t add salt to this mixture and cover it with a cloth for one hour.
- Boil the chana dal and keep it aside.
- For the spice mix, mix all the given ingredients for it
- In a pan heat some oil add asafoetida and some cumin, chillies and ginger
- Then add the dal and the peas with some chopped cilantro and the spice mix and sauté it well till it cooks.
- After this mixture is cooled down mash it and later even mash the potato mixture
- Now oil your hands and shape the potato mixture in small tikkis and add the filling to it.
- When frying make sure that the oil is 1/3 to the length of the tikki is to ensure a crispy crust.
- Make sure you fry till golden brown from both the sides and then so it with chutneys of your choice and with some curd.