3-4 potatoes (about 500 g), peeled, boiled & cooled
1 tsp chopped green chilli
1 tsp fennel seeds, ground
1 tsp cumin ground
1 tbsp ginger, finely chopped
1 tbsp mango chutney, plus extra for serving
¼ tsp red chilli powder (optional)
¼ cup besan flour (can use rice flour)
¼ cup coriander, fresh
Salt to taste
1 tsp toasted fennel, ground
1 tsp toasted coriander
1 tsp toasted Cumin
1 tsp salt flakes
Preheat the oven to 200C, and line a tray with baking paper.
Mash the potato until smooth, then knead through the other ingredients until you have a smooth dough. If the dough is sticky, add more besan flour until you have a workable, but not wet dough. Taste and adjust seasoning.
Using wet hands, roll about 2 tablespoons of the dough into a ball. Place on the lined tray, then gently flatten to about 1 cm width with your fingers. Repeat with the remaining dough.
Bake for about 20 minutes or until the tikki are golden brown and becoming crispy around the edges. Allow to cool for about 5 minutes before gently removing from the tray. Serve sprinkled with marsala sprinkle and mango chutney.