METHOD
OF PREPARATION :-
1. Wash, boil, peel and grate potatoes. Wash, boil
and mash green peas. Wash, blanch spinach leaves in two cup of salted
boiling water, remove and squeeze out excess water and finely chop.
Remove stems, wash roughly chop green chillies. Clean, wash and
chop coriander leaves. Peel, wash and finely chop ginger.
2. Mix grated potatoes, peas and spinach. Add green
chillies, coriander leaves, ginger chaat masala and salt. Add cornstarch
for binding and mix well to from a smooth mixture. Divide mixture
into twenty-five equal potions.
3. Shape into balls and press each between the
palms to give it a tikki shape.
4. Heat sufficient oil in a kadai and deep-fry
tikkis until crisp. Remove and drain onto an absorbent paper and
serve hot with a chutney of your choice.
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