2 medium potatoes, grated (about 3 cups)
A bunch of fresh coriander leaves, chopped
1 tsp jeera
1 generous pinch asafoetida (hing)
1 to 2 tbsp besan
2 green chillies, chopped
½ tsp red chilli powder
Salt to taste
Oil for shallow frying
Grate the potatoes and squeeze out excess moisture. Place in a bowl and add the other ingredients in except oil and mix well.
Shape into flat patty shapes on the palm of your hand.
Shallow fry until golden brown on both sides. Serve the tikkis hot with ketchup.