Ingredients

• 2 boiled large potatoes
• 1 tbsp dried fenugreek leaves (aka kastoori methi)
• 2 tbsp roughly crushed roasted peanuts
• ¼ onion medium, finely chopped
• Finely chopped green chillis 
• Salt to taste
• ½ tsp roasted cumin powder
• 1 tsp chaat masala
• ¼ tsp dried mango powder  (aka Amchur)
• 2 tbsp cilantro, finely chopped
• dry roasted peanut powder

Method

Using a grater, grate boiled potatoes (big shred). Potatoes can also be mashed using potato masher.  Add onions, peanuts, cilantro, green chilies and dried fenugreek leaves. Mix gently. Add salt, chaat masala, roasted cumin powder and dried mango powder. Mix well. Take a portion of the potato mixture into your hands. Roll it into a ball and flatten it out gently. Tikki can be rolled small for appetizers or larger for veggie burgers.  Roll out all of the tikkis. Pour out some dry roasted peanut powder on a flat plate and dip and roll the tikkis to coat completely. Heat frying pan on medium flame and fry the tikkis without any oil until they are crispy and brown. Both sides should be browned.

Serve hot with mint or coriander chutney and tamarind or amchur chutney.

Variation

You can add shredded vegetables like carrots, cabbage, french beans, beetroot etc.

Serves 2