Recipes - Potato Patties (Tikkis)


6 medium sized potatoes

Salt to taste

1 medium sized onion

4-6 flakes garlic

Fresh coriander leaves

6-8 cashew nuts

½ tbsp. red chilly powder

½ cup cottage cheese (paneer grated)

Oil – to deep fry



Wash and boil potatoes, cool and mash them properly.  Add salt and knead mashed potatoes to make smooth dough.  Divide into 10-12 equal portions.  Peel, wash and finely chop onions, garlic and fresh coriander leaves.  Crush cashew nuts and mix with chopped onion, garlic and coriander leaves, red chilly powder, and grated paneer. Divide this mixture into 10-12 portions.  Stuff each portion of paneer mixture into a portion of potato mixture. Roll into a shape you want approx. 2 inches diameter and ½ inch thickness.  Heat sufficient oil in a kadai and deep fry the patties to golden brown.  Remove and drain on an absorbent kitchen towel.  Serve hot with tomato ketch up or mint chutney.


Tip:  No binding is used in this recipe. However, 2-3 tbsp of corn flour can be used to this potato mixture or dust the patties with corn flour before frying.  You can also shallow fry the patties.

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Title: Potato Patties (Tikkis)

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