- 3 or 4 medium potatoes
- 1/2 tin of chickpeas drained
- 1tsp ground or minced ginger
- 2tsp chopped dried coriander or fresh
- 2 green chillis chopped
- A few grinds of black pepper (more or less according to your taste)
- Salt to taste
- 1tsp of lemon juice
- Oil for shallow frying.
Method:-
- Peel, boil and mash the potatoes.
- Coarsely mash the chickpeas
- Mix all the ingredient, except the oil together and mix well.
- Season to taste.
- Rub a little oil on your hands and divide the mixture into 8-10 portions depending on the size of Tikki you want and make each into a flat pattie about ½ inch thickness.
- Heat the oil in a fry pan and then fry the patties for several minutes, turning from time to time until they are golden brown on each side. Please ensure the pan is generously covered with oil.
- Adjust the heat as required whilst frying.
- Serve with some yoghurt and some chutneys such as coriander,(cilantro) and tamarind or even with tomato ketchup.
