Thursday, December 16, 2010
Red Potatoes - 2, boiled and cooled
Red Onion - 1/2, finely chopped
Green Chili - 4, finely chopped
Cilantro / Mint - a handful finely chopped
Kasturi Methi - 1 tsp, crushed between palms
Roasted peanuts - 1/2 cup, coarsely crushed
Roasted Cumin Powder - 1/2 tsp
Aamchur - 1/2 tsp
Chaat masala - 1 tsp
Whole Wheat Panko Bread Crumbs for coating
Oil for shallow frying
Grate the boiled potatoes and mix gently with the rest of the ingredients.
Make small balls and flatten them. Roll them in bread crumbs.
Heat a little oil in a cast iron skillet. Add a few of the tikkis and shallow fry on both sides till golden brown.
Serve with tamarind chutney.