3 tsp - oil (for greasing the palm, while making the tikkis)
oil for deep frying
salt to taste
Boil the potatoes and mash them while still hot.
Soak the bread in water and after squeezing out the water completely, add it to the potatoes along with the chopped green chillies, corn flour and salt.
Divide this mixture into small portions.
Take a little oil on the palm of your hand, put a portion on it and flatten it making round shaped tikkis.
Heat oil and deep fry on a high flame till golden.
Serve hot with tomato ketchup and green chutney.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.