(Serves : 4)
Chaat spices :--
*Salt *Pounded or ground red chilies
*Garam masala powder
*Black salt (kala namak) *Ground roasted
To serve :
3 large potatoes
1tbsp ghee or unsalted butter
1/4 tsp freshly ground pepper
1/4 tsp turmeric powder
1tsp lemon juice
1/4 tsp red chili powder
2 tbsp finely chopped coriander leaves
3-4 tbsp dry-roasted chickpea flour
Ghee or vegetable oil for pan-frying
Boil the potatoes just until fork-tender. When
they are cool enough to handle, peel them and force them through a coarse sieve
to produce smooth mashed potatoes.
Add the remaining tikki ingredients, except the
ghee or oil. Knead until blended, then divide into 8 portions.
Wash and dry your hands and rub them with a film
of oil. roll each portion between your palms to make a ball, then flatten into
a smooth round patty about 1/2-inch thick.
Brush a well-seasoned griddle or non-stick pan
with a film of oil or ghee. Place over the lowest possible heat, and when the
pan is hot, add the patties in a single layer. Pan-fry for 15-20 minutes per
side or until crisp reddish brown crust forms.
Serve hot garnished with the
chutneys, curd / yogurt and spices to each helping according to individual