- 1 pound Potatoes
- 1 tbsp Arrowroot powder or corn flour
- 1 cup green peas
- 2 green chilies finely chopped
- 2 tbsp green cilantro leaves chopped
- ½ tsp black pepper powder
- ½ dry mango powder (amchoor)
- 1 pinch of asafetida
- 1 tsp cumin seeds
- Salt to taste
- Wash and boil potatoes, peel and mash them while still warm. Mix arrowroot powder, garam masala and 1 tsp salt. Keep potato dough aside.
- In a pan heat one tbsp cooking oil and add asafetida, cumin seeds, green peas, green chilies, black pepper, salt and dry mango powder. Fry peas till they are tender. Take out in another bowl.
- Make equal sized balls of potato dough.
- Take one ball of potato dough and flatten it. Now put one tbsp of filling (green peas mixture) on the flattened ball.
- Close it with another potato ball and flatten it.
- Heat a skillet and shallow fry the tikkis on both sides with ghee till golden. Drain onto an absorbent paper.
- Serve with green chutney or chhole (Chickpea curry).
Note: Cooked chana dal can also be used as filling mixture in potato Tikki.
Do You Know?
Arrowroot is derived from the roots of a tropical South American plant after a fairly complicated process.Pure arrowroot, like other pure starches, is a light, white powder (the mass feeling firm to the finger and crackling like newly fallen snow when rubbed or pressed), odorless when dry, but emitting a faint, peculiar odor when mixed with boiling water, and swelling on cooking into perfect jelly.