- Boiled aloo (potatoes)- 2 large
- Salt (or to taste)
- Refined flour (maida) -1/4 cup or flaked rice (poha) 1 cup
- Green peas cooked or frozen peas defrosted-2/3rd cup
- Ginger- 1/2"
- Garam masala-1/4th tsp.
- Chopped green chilli -2
- Chopped onion -1
- Salt to taste
- Red chili powder to taste
- Roasted cumin seeds-1tsp.
- Oil for pan-frying
- Coriander chutney -1/2 cup
- Tamarind chutney -1/2 cup
- Yoghurt -4-5 table spoons (optional)
- Wash poha thoroughly and squeeze out all the water. Soak poha in about 1/8 cup water for 5 minutes so that it becomes soft. Then mash it
- For stuffing- In a bowl mash peas, to this add finely chopped green chillies(optional), salt, roasted cumin seed powder, red chilli powder, garam masala, finely chopped ginger.mix it thoroughly to make a smooth mixture.
- Boil, peel and mash potatoes and to this add refined flour or above squeezed poha and salt. Knead to a smooth mixture. Take a ball of mashed potatoes, oil palm slightly, make shallow cup with the ball of mashed potatoes, place a tea spoon of above mixture in centre and seal well and flatten the ball.
- Fry the tikkis on medium heat until golden brown on both the side. While frying turn the tikkis upside down so that they don't burn.
- Once you are done with all the tikkis, be ready to serve.
- Take 2 tikkis in a plate. Flatten the tikkis, then add some chopped onion, , green chilli. Add about 1 tbsp. yogurt, little green chutney, tamarind chutney. Sprinkle pinch of red chilli powder, roasted cumin powder and salt. Follow the same procedure for the remaining tikkis.
- Instead of peas you can also add Bengal gram – 1/2 cup (Channa daal)
- Method – Soak Bengal gram for two hours, heat 1 tbsp oil or ghee in a pan-add cumin seed, allow it to splutter. Add chopped green chillies, red chillies and salt. Cover and let it cook on low heat till it is well cooked. Sprinkle water while cooking. It should be all dry. Add chaat masala (optional) and chopped coriander leaves.