Potato Tikkis

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Potato     Tomato
Bhel        Curd
  Sprouted    Spinach
 Sweet     Rice
  Salad  Vrat
Potato Tikkis

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Serves: 4


6-7 big potatoes

1 cup tapkir (arrowroot flour)

5-6 finely chopped green chillies

2 teaspoon ginger paste

2 teaspoon red chilly powder

1 teaspoon ground cumin powder


Oil for frying



Boil the potatoes, remove skin and mash it. Add salt, green chillies, ginger paste, red chilly powder, cumin powder and mix it well. Add tapkir and mix it well. (You can change the measurement depending about potatoes' consistency. If you feel it is very soft or sticky use more tapkir)

Wet you hands, take about 2 teaspoon of mix and make small balls. Press it slightly to flatten it. Prepare all the tikkis.

Take kadai/frying pan and heat oil. Deep fry all the tikkis in batches.

Serve it hot with tomato ketchup or green chutney.