6 idaho potatoes, peeled and boiled

1 cup frozen peas

1 Tbs. coriander powder

1 tsp. cumin powder

1 tsp. salt

4 tbs. chopped cilantro

2 green chilies chopped (optional)

2 tbs. oil

Mash the boiled potatoes and add the salt, coriander, cumin, cilantro and chilies (don’t worry about any lumps for this recipe. Also, you can use left over mashed potatoes, if there is such a thing 🙂 )

Mash the peas with a fork.

Now take about a golf ball size of the potato mixture and form it into a flattish disk.  Make an indentation with your thumb and put in a scant tsp. of the peas.  Close the potatoes around the peas and you have a tikki.

Do this for all the potatoes.

Heat a non stick skillet with the oil and place the tikkis.

Cook on each side for about 5 minutes – all the ingredients are cooked – so you are basically heating the potatoes through. To get a wonderfully browned and crispy crust, leave the tikkis in the skillet on a low flame.

The above pictures were taken in a class I taught and we didn’t have the time to brown them too much.

Last night, as we watched tennis I created the above.

I smashed left over tikkis from the night before and browned them in a skillet. They taste amazing with the larger surface area that is browned and remind me of spicy hash browns.

Serve hot with cilantro chutney.

If you put them between a bun with some chutney, then you have an amazing slider.

Enjoy.

Until I cook again!