- 4 Medium-size Potatoes
- 1 Large Raw Banana
- 1 Carrot
- 1 Beetroot
- 3 Tbsp Gram Flour/Besan (roasted)
- 1 Tsp Chat Masala
- 1/2 Tsp Garam Masala
- 1/2 Tsp Coriander Powder
- Lemon Juice
- Salt to Taste
- Red Chili Powder (as per taste)
- 1/2 Teaspoon Powder of Black Pepper, Green Cardamom and Black Cardamom (optional)
Prep: 30 minutes
Cooking: 10 minutes
- Boil the potatoes and banana together in a pressure cooker (2 whistles are enough). Grate or mash them once done.
- Grate carrot and beetroot and sauté them without oil for 3 to 4 minutes or until the extra water evaporates.
- Dry roast the gram flour (besan) until its raw smell goes away but don’t overcook it. Instead, you can use chana sattu directly.
- Mix the roasted gram flour, carrots, beetroot, banana and potatoes together. Add all the spices and mix well.
- Refrigerate the mixture for about half an hour. You can directly use it but keeping in the fridge will help in maintaining the texture of the tikkis.
- Make patties in the shape you desire and shallow fry them in ghee or oil.
- Don’t flip them again and again. When cooked on one side, flip them to cook the other side as well.
- Instead of refrigerating the dough, you can make patties and keep them in the fridge for half an hour.