Wash, boil, peel and grate potatoes. Wash, boil and mash green peas. Wash, blanch spinach leaves in two cups of salted boiling water, remove and squeeze out excess water and finely chop. Remove stems, wash and roughly chop green chillies clean, wash and chop coriander leaves. Peel, wash and finely chop ginger.
Mix grated potatoes, peas and spinach. Add green chillies, coriander leaves, ginger, chaat masala and salt. Add cornstarch for binding and mix well to form a smooth mixture. Divide mixture into twenty-five equal portions.
Shape into balls and press each between the palms to give it a tikki shape.
Heat sufficient oil in a kadai and deep-fry tikkis until crisp. Remove and drain onto an absorbent paper and serve hot with a chutney of your choice. |
