Ingredients vegetarian 4 servings

  Main:

• 1 cup of boiled chickpeas (chole chana)
• 3 boiled medium potatoes
• 1 tablespoon chopped coriander
• 2 tablespoon ginger & garlic paste
• 2 chopped green chilies.
• 1 teaspoon salt
• 1 teaspoon lemon juice
• Oil to shallow fry 

 For Garnish:

• 1/4 cup plain yogurt, stirred until smooth (add water if required)
• 2 tablespoons hari chutney
• 2 tablespoons tamarind chutney

Directions

1. After potatoes are cool, peel the skin off and mash the potatoes. 
2. Drain the water out of the chickpeas and dry the chickpeas, make sure no water is present in chickpeas.
3. Mash the chickpeas coarsely; Do not make smooth paste..
4. Mix all the ingredients together; add salt as per taste.
5. Apply little oil on your hand, divide the mixture into 8 to 10 equal portions.
6. Make them into the shape of patties keeping them about a half inch thick.
7. Heat the oil in a flat bottom saucepan on medium high heat, place the tikkis in the pan and shallow fry the Tikkis on both sides until both sides are golden brown.
8. Serve Tikki hot. Drizzle some yogurt, tamarind chutney and hari chutney over the Tikki

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