Ingredients and method :
Boiled and grated potatoes : 2 cups
Cornstarch : 1 tablespoon
Chopped coriander leaves : 2 tablespoons
Salt : 1 teaspoon (adjust accordingly)
Chopped green chilli : 1/2 tea spoon (adjust if you like more spice)
1/4 teaspoon oil for greasing tray
Grease the tray with 1/4 teaspoon oil.
Take a big bowl and add all the listed ingredients. Mix well.
Transfer this to greased tray and level it.
Keep it in refrigerator for 2 hours.
Take a small bowl and add 1 teaspoon cornstarch and 1/4 cup water, stir well.
Keep oil for deep fry.
Take out the tray from refrigerator and mark it into desired shapes, gently take tikkis from tray and dip in cornstarch slurry and deep fry until golden brown colour in a medium flame.
Serve with tamarind sauce and mint chutney.