Follow these steps for perfect results
Potato
boiled
Phool Makhana (Lotus Seeds)
roasted
Green Chillies
finely chopped
Fennel seeds (Saunf)
crushed
Roasted Peanuts (Moongphali)
crushed
Coriander (Dhania) Leaves
small
Chaat Masala Powder
Garam masala powder
Red Chilli powder
Black Salt (Kala Namak)
Sunflower Oil
Roast the makhana in a pan with a little ghee until crunchy.
Coarsely powder the roasted makhana.
Mash the boiled potatoes.
Combine mashed potatoes, powdered makhana, green chillies, fennel seeds, crushed peanuts, coriander leaves, chaat masala powder, garam masala powder, red chilli powder, and black salt in a bowl.
Adjust salt and spices to taste.
Shape the mixture into small cutlets.
Pan fry the cutlets in a little oil until golden brown on both sides.
Serve with Dhaniya Pudina No Onion No Garlic Chutney.
Expert advice for the best results
Roast the makhana until very crisp for the best texture.
Adjust the amount of spices to your preference.
Serve hot with your favorite chutney or sauce.
Everything you need to know before you start
10 mins
The mixture can be prepared ahead of time and stored in the refrigerator.
Serve on a plate garnished with chopped coriander and a drizzle of chutney.
Serve hot as a snack or appetizer.
Pair with mint chutney or tamarind chutney.
The spices in the chai complement the spices in the tikki.
A cooling yogurt-based drink to balance the spice.
Discover the story behind this recipe
Popular street food and snack
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