Pataateji tikki besandwari (masala potato mixture in spicy besan batter) Recipe

Cooking Directions

• STEP 1.Boil and mash the potatoes. Add chopped onions, green chilies, coriander leaves, ginger-garlic paste, and spices to the mashed potatoes. Mix well.
• STEP 2.In a separate bowl, prepare the besan batter by mixing besan, red chili powder, turmeric powder, salt, and water. The batter should be thick and smooth.
• STEP 3.Heat oil in a deep pan for frying. Take a portion of the potato mixture and shape it into a flat tikki. Dip the tikki into the besan batter, ensuring it is coated evenly.
• STEP 4.Gently slide the coated tikki into the hot oil and fry until golden brown and crispy. Remove from the oil and drain excess oil on a paper towel.
• STEP 5.Repeat the process with the remaining potato mixture and besan batter. Serve the tikkis hot with mint chutney or ketchup.

Cooking Tips

• Make sure the mashed potatoes are completely dry before adding the other ingredients to prevent the tikkis from becoming soggy.
• Adjust the spice levels according to your preference by adding more or less chili powder and green chilies.
• For a healthier version, you can also shallow fry the tikkis instead of deep-frying them.

Storage and Serving

• Pataateji tikki besandwari is best served hot and fresh.
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, place the tikkis in a preheated oven at 350°F (180°C) for about 10 minutes or until heated through.