17Ingredients
30Minutes

Ingredients

US|METRIC
  • russet potatoes
  • cumin seeds
  • cilantro
  • jalapeno
  • hot chili pepper
  • chaat masala (optional, but nice)
  • ginger garlic paste
  • breadcrumbs (I use gluten-free but whole wheat or regular wheat breadcrumbs — or even panko — are fine)
  • salt (to taste)
  • 2 pounds russet potatoes (boiled, peeled and mashed until there are no large lumps.)
  • 2 teaspoons ginger garlic paste
  • 2 tablespoons cilantro (finely minced)
  • 1 1/2 cups breadcrumbs (I use gluten-free usually, but regular or whole wheat breadcrumbs are perfectly fine)
  • 1 teaspoon chaat masala (optional)
  • 2 jalapeno peppers (minced. Serrano or any mild or any moderately hot chili pepper is fine here. Deseed and remove the white ribs of the pepper for less heat)
  • salt (to taste)
  • 3 tablespoons vegetable oil (for frying the tikkis)
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