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BY PREETY PANDIYA
BY PREETY PANDIYA

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NGREDIENTS: Two cups puffed rice (poha), 2 slice of bread (wheat, maida or multigrain, whichever you prefer), 1 potato boiled, 2 green chillies, ½ inch ginger, ½ teaspoon gram masala, 1 teaspoon chilli powder, 1 small onion finely chopped, 3 tablespoon of finely chopped  coriander leaves, refined oil for shallow frying the tikkis and salt according to taste .

STEPS:

Wash the puffed rice, drain out excess water and keep them aside for 10-15 minutes.

Grind the bread, green chillies and ginger in a mixer grinder without adding water.

Take the puffed rice in a big bowl and add the grinded bread mixture, boiled potato, onion, coriander leaves, chilli powder, garam masala powder and salt according to taste.

Mix them properly and shape them into tikkies form (if the mixture is too dry, sprinkle a little water to get perfect shape for the tikkies).

Shallow fry them on a pan until they turn light golden brown. Remove from heat once both sides are fried. Serve with green chutney or tomato ketchup.

(Preety Pandiya originally hails from Kolkata and now lives in Fremont, California, with husband and children. Click here to read all her previous recipes.)  

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