3-4 medium sized boiled potatoes
¾ cup of boiled green peas
100 gms spinach
1 tblspn chopped green chillies
2 tblspns chopped green coriander
1 tblspn chopped ginger
1 tspn chaat masala
Salt to taste
2 tblspns cornflour (cornstarch)
Oil for deep-frying

Peel and grate boiled potatoes. Mash boiled green peas. Blanch 
spinach leaves in plenty of salted boiling water, refresh in 
cold water and squeeze out excess water. Finely chop.

Mix grated potatoes, peas and spinach. Add chopped green 
chillies, chopped green coriander, chopped ginger, chaat masala 
and salt. Add cornflour for binding.

Divide the mixture into twenty five equal portions. Shape each 
portion into a ball and then press it in between your palms to 
give it a flat tikki shape.

Heat oil in a kadai. Deep-fry the tikkis in hot oil for three 
to four minutes.