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Pan fried small potato cakes (tikki), served with chutney or pickle. 
Preparation Time : 20 minutes
Cooking Time : 15 minutes
| Ingredients |
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| Potatoes |
3-4 large |
| Green chillies, chopped |
3 |
| Fresh coriander leaves, chopped |
a few sprigs |
| Rock salt (sendha namak) |
to taste |
| Asafoetida |
a pinch |
| Red chilli powder |
1/2 tablespoon |
| Ghee to fry |
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| Method |
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| Wash, boil potatoes, peel and mash while still warm. Add green chillies, coriander leaves, rock salt, asafoetida and red chilli powder to the mashed potatoes and mix well. Divide into ten to twelve portions. Shape them into round tikkis. Heat a tawa and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper. Serve with green chutney or lemon pickle. |
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