Had this sudden urge to have mashed potatoes but in a different way.. this is not deep-fried.. And i used olive oil. So it’s easy and a healthy option.
- Boiled and mashed potatoes – 2 medium
- Cilantro – handful chopped finely
- Onion – 1 medium chopped finely
- Green chilly – 2 or 3 chopped finely
- Boiled green peas (optional)
- Cumin seed – 1/2 tsp
- Shah Jeera – 1/4 tsp
- Chaat masala – 1 tsp
- Semolina – 1tbsp
- Oilve oil – (about 2-3tbsp)
- Lime juice – a few drops (we don’t want our snack even close to ‘sour’)
- Take the 2 medium potatoes and cook it in a closed pan or cooker (3 whistles) until skin opens up.
- Keep open on a wired rack till cool, peel and mash well. Keep aside.
- Take a separate bowl and add the rest of the raw chopped ingredients with spices – Onion, cilantro, chillies, chaat powder, cumin seeds, shah jeera,salt,semolina and a few drops of Olive oil to roll and keep as dough.
- Before making small rounds, sprinkle a few drops of lime juice.
- Keep a non-stick pan on medium flame.
- Slightly oil the palm and flatten it until all done.
- Add about 2 tbsp of olive oil and drop in the Tikkis onto the pan.
- Flip slowly once golden and let the other side lightly brown as well. (the first flip should be done carefully without breaking)
- Serve hot with the dip you enjoy – I had them with fresh lettuce, a dash of mustard mayo and ketchup…. yummm…
- the authentic Indian recipe includes mashed green peas with a slice of white bread (soaked in a bowl of water;drained and mashed per medium potato) and more spices as per taste.
- I didn’t use bread to avoid extra carbs.
- The purpose of bread is to absorb the extra moisture of the potatoes.
- I used semolina instead to get the tikkis a little crispy and to hold the mixture without breaking.
- All lies in the cilantro – so use lots of it 😀