Ingredients
Sabudana 25 gm
Boiled Potato 80 gm
Coriander (chopped) 10 gm
Green Chilli (chopped) 5 gm
Sendha Namak to taste
Roasted Cumin 5 gm
Ginger (chopped) 5 gm
Black Pepper (crushed) 4 gm
Preparation
Take a bowl and mash boiled potato with all ingredients (roasted cumin powder, sendha namak, chop green chilly, chop ginger, chop coriander and crushed pepper). Make a flat tikki and coat it with sabudana and pan sear it with desi ghee on both the sides until it turns golden brown. Serve hot with dips or chutney.
(Courtesy: Chef Ved Prakash, Chef De Cuisine, Daniell's Tavern, The Imperial)