Singhare ke Atte ki Tikki

1. 1
   prep

   Boil and mash the potatoes.

   1.Boil potatoes in water until fork-tender (15-20 min). Drain and let cool.

   2.Peel the potatoes and mash them thoroughly in a large bowl until smooth with no lumps.
2. 2
   mix

   Mix the tikki dough.

   1.Add green chili, grated ginger, chopped coriander leaves, and cumin seeds to the mashed potatoes.

   2.Sprinkle in sendha namak, black pepper, and lemon juice. Mix well.

   3.Add singhare ka atta gradually, folding it in to form a soft, non-sticky dough.

   TIPAdd flour a little at a time — too much makes the tikkis dense and dry.
3. 3
   prep

   Shape the tikkis.

   1.Divide the dough into 8 equal portions and roll each into a smooth ball.

   2.Flatten each ball gently between your palms into a round patty about 0.5 inch thick.

   3.Dust each patty lightly with dry singhare ka atta on both sides.

   TIPKeep the tikkis uniform in thickness so they cook evenly.
4. 4
   fry · ~7 min

   Shallow-fry the tikkis until golden and crisp.

   1.Heat 2 tbsp ghee in a non-stick pan over medium heat.

   2.Place 3-4 tikkis in the pan without crowding. Cook for 3-4 minutes until the underside is golden brown.

   3.Flip carefully with a spatula and cook the other side for another 3 minutes.

   4.Drizzle a few drops of ghee around the edges if the pan dries out.

   TIPMedium heat is key — too high and they'll burn before cooking through; too low and they'll soak up ghee.
5. 5
   fry · ~7 min

   Fry the remaining batch.

   1.Add the remaining ghee to the pan and fry the second batch of tikkis the same way.

   2.Transfer all cooked tikkis to a plate lined with paper towels to absorb any extra ghee.
6. 6
   serve

   Serve the tikkis hot.

   Serve immediately while crisp and hot with farali green chutney or tangy tamarind chutney. A side of sweetened farali dahi also pairs beautifully.

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