* 4 large Potatoes boiled, peeled and grated
* 3 tablespoons Cornflour
* Salt to taste
Add the corn flour and salt to the grated potatoes and mix well. It is important that the mixture become dough like and not crumble. If the dough is crumbly then add more corn flour.
Note: If cornflour is unavailable then you may substitute regular plain flour.
Take 2 table spoons of the potato mixture and roll into a ball, flatten on the palm of your hand. Again, the dough should not crumble.
Shallow fry the patties/"tikkis" over medium heat until golden brown and crisp on both sides. You may do this ahead of time. Place the tikkis on a non-stick pan and cover with foil. Heat at 275 degrees for 15 minutes before serving.
Serve hot with Chole and mint chutney or tamarind chutney
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