Ingredients
Potatoes, boiled – ½ kg.
Corn flour – 3 tablespoons
Refined oil for frying
For stuffing
Chana dal – 1 cup
Ginger, chopped – 1 teaspoon
Green chilli, chopped – 1 teaspoon
Red chilli powder – ½ teaspoon
Dhania powder – ½ teaspoon
Jeera – 1 teaspoon
Amchur powder – 1 teaspoon
Coriander leaves – 3 tablespoon
Salt to taste
For serving
Curd, beaten – 1 cup
Onion, chopped – ½ cup
Tomatoes, chopped – ½ cup
Imli chutney – ½ cup
Green chutney – ½ cup
Nylon sev – ½ cup
Coriander leaves – 2 tablespoon
Salt to taste

Method
• Mash the potatoes well till free from lumps.
• Add corn flour and salt. Mix well.
For stuffing
o Boil chana dal in pressure cooker till it is done. Drain excess water.
o In a pan heat oil. Add jeera, ginger, green chilli, red chilli powder, dhania powder and saute for few seconds.
o Add dal, amchur powder, salt and coriander leaves. Mix well.
o Let it cool.
• Divide potato mixture in equal portions.
• Grease your palm with oil. Take little potato mixture on your palm. Flatten it. Fill it with stuffing and close the edges. Make a ball. Flatten it slightly. Make all tikkies.
• Shallow fry them with oil on tava or a frying pan till outer crust becomes crispy from both sides.
For serving
o Take 2 tikkies in a plate. Toss with Amritsari chana, green and sweet chutney, onion, tomatoes and dahi.
o And, toss it with nylon sev and coriander leaves.