3 large potatoes, boiled peeled mashed coarsely
1/2 cup Singhare ka atta (water chestnut flour)
1/4 tsp. kala namak (black salt)
1/4 tsp. black pepper powder
5 Green chilies, finely chopped
1 tbsp. Fresh coriander leaves
finely chopped
Salt to taste(For Ekadashi use Rock Salt)
Oil to shallow fry.
Method
Mix all ingredients (except oil) till smooth. Knead into pliable dough. Shape into 2" round thick flat patties (grease hands if it sticks). Grease griddle with a little oil, heat. Place patties, allow cooking on low flame till golden. Flip and cook other side, drizzling more oil if required. Serve hot with green chutney or peanut curd chutney.
Tip: If you are on low cal diet, just roast tikkias on nonstick tawa, without using any oil.
*Singhara ka atta: This is available in most departmental stores.
*This food is suitable for Ekadashi too.
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