A Tikki is either chopped meat or vegetables with spices that are fromed into a bell, pressed into a patty like a hamburger, and then pan fried. Tikkiya, the plural of Tikki are also often called cutlets.
2/3 cup peeled and chopped baking or Idaho potatoes
1/3 cup diced carrots
2 green chilies, finely chopped
1/3 cup shelled peas, thawed if frozen
1 teaspoon freshly squeezed lemon juice
½ teaspoon rice flour
About 2 tablespoons vegetable oil
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Bring a pan of water to a boil over heat. Add the potatoes and boil 15 minutes, or until very tender, then drain well and put aside. Bring a new pan of water to boil. Add the carrots and peas and boil 8 to 10 minutes until tender, then drain well and put aside.
Preheat the oven to low
Mash the potatoes and vegetables. Put them all in a bowl with the lemon juice, chilies, and salt, mix until smooth.
Put the rice flour on a plate. Dampen your hands and make 8 equal balls of potato mixture. Flatten them until they are about 1 ¼ inches thick. Coat them in the rice flour and put aside.
Heat 2 tablespoons oil in a large skillet over medium heat. Add as many vegetable patties that will fit , fry 4 minutes. Turn once until browned and crisped on each side. Remove the patties from the pan, drain. Keep them warm. Fry the remaining patties.
Cuisine Writer
