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Makes :
30 Tikkis

Preparation Time :
10 minutes

Cooking Time :
10 minutes

Preparation Method :

  • Combine all the ingredients in a bowl and mix well.
  • Divide the mixture into 30 equal portions and shape each portion into a small oval tikki.
  • Heat the mustard oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from both sides.
  • Drain on an absorbent paper and serve hot.


  • 3 lotus stems, cleaned and grated
  • 200 grams boiled, peeled and mashed potatoes
  • 100 grams finally chopped spinach (palak)
  • 100 grams chopped coriander (dhania)
  • 50 grams finely chopped onions
  • 1 teaspoon fennel seeds (saunf) powder
  • ½ teaspoon garam masala
  • 2 teaspoons finely chopped green chillies
  • 2 tablespoons cornflour
  • Salt to taste
  • IDHAYAM sesame oil for deep-frying

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