• 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


  1. Refrigerate the potatoes and then grate them with a grater.
  2. In the cornflakes, add 7 tbsp of water and keep it aside.
  3. Coat the potatoes gently with rice flour
  4. And then mix the cornflakes in the potatoes, mix it, but don’t mash.
  5. Don’t add salt to this mixture and cover it with a cloth for one hour.
  6. Boil the chana dal and keep it aside.
  7. For the spice mix, mix all the given ingredients for it
  8. In a pan heat some oil add asafoetida and some cumin, chillies and ginger
  9. Then add the dal and the peas with some chopped cilantro and the spice mix and sauté it well till it cooks.
  10. After this mixture is cooled down mash it and later even mash the potato mixture
  11. Now oil your hands and shape the potato mixture in small tikkis and add the filling to it.
  12. When frying make sure that the oil is 1/3 to the length of the tikki is to ensure a crispy crust.
  13. Make sure you fry till golden brown from both the sides and then so it with chutneys of your choice and with some curd.