Ingredients

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Potatoes - 1/2 kg boiled and mashed, Bengal gram - 1/2 cup (Channa daal), Cumin seed - 1/2 tsp., Ginger - a small piece, Turmeric powder - 1/4 tsp., Salt to taste, Green chillies - 2-3, Red chillies - 1/2 tsp., Chaat masala - 1 tsp., Mixed spices (Garam masala) - 1/2 tsp., Chopped corriander leaves - 1 tsp., Ghee for shallow frying, Filling.

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Method :

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Soak Bengal gram for two hours, heat 1 tbsp oil or ghee in a pan-add Cuminseed, allow to splutter - Add chopped green chillies, red chillies and salt. Cover and let it cook on low heat till it is well cooked. Sprinkle water while cooking. It should be all dry. Add chaat masala - mixed spice and chopped coriander leaves. Allow it to cool. Boil, peel and mash potatoes with a pinch of salt. Take a ball of mashed potatoes, oil palm slightly, make shallow cup with the ball of mashed potatoes, place a tea spoon of gram filling in centre and seal well and flatten the ball. Heat oil in a frying pan or grease the griddle shallow fry each tikki on low heat on both sides. Serve hot with mint chutney. Goes very well with khatte-chhole.