Ingredients

• 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 chillies, finely chopped
• 1 tbsp - fresh coriander leaves, finely chopped
• Salt, to taste
• Oil, to shallow fry

How to Make Potato tikki

• Mix all ingredients (except oil) till smooth. Knead into a pliable dough.
• Shape into 2 inch round thick flat patties (grease hands if it sticks).
• Grease griddle with a little oil, heat.
• Place patties, allow to cook on low flame till golden.
• Flip and cook other side, drizzling more oil if required.
• Serve hot with green chutney or peanut curd chutney.