Singhare ke Atte ki Tikki

Instructions

1. 1

   Prepare the Tikki Mixture

   • Ensure the boiled potatoes are completely cool. Peel and mash them in a large mixing bowl until smooth and free of lumps.
   • Add the singhare ka atta, sendha namak, finely chopped green chilies, coriander leaves, cumin seeds, black pepper powder, and lemon juice to the mashed potatoes.
   • Mix everything together thoroughly with your hands to form a firm, non-sticky dough. Do not add any water, as the moisture from the potatoes is sufficient.
2. 2

   Shape the Tikkis

   • Lightly grease your palms with a few drops of oil to prevent the dough from sticking.
   • Divide the mixture into 12 equal portions.
   • Take one portion, roll it into a smooth ball between your palms, and then gently flatten it to form a round patty (tikki) about 2 inches in diameter and 1/2 inch thick. Place it on a plate and repeat for the remaining dough.
3. 3

   Shallow Fry the Tikkis

   • Heat the peanut oil in a heavy-bottomed pan or skillet over medium heat. The oil should be hot but not smoking.
   • To test the oil, drop a tiny piece of the dough into it. If it sizzles and rises to the surface, the oil is ready.
   • Carefully slide 4-5 tikkis into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 4-5 minutes on one side, or until the base is golden brown and crisp.
   • Gently flip the tikkis and fry the other side for another 4-5 minutes until it is also crisp and evenly golden brown.
4. 4

   Drain and Serve

   • Once cooked, remove the tikkis from the pan using a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
   • Repeat the frying process in batches for the remaining tikkis.
   • Serve the Singhare ke Atte ki Tikki hot with vrat-friendly mint chutney, sweet tamarind chutney, or plain yogurt.