Ingredients
- Amlas( indian gooseberries), grated : 5 to 6
- Boiled and mashed betroot : 1 cup
- Potatoes, bolied, peeled and mashes : 3
- Onion, finely chopped : 1
- Salt : to taste
- Red chilli powder : 1/4 tbsp
- Garam masala : 1/4 tbsp
- Lemon juice : 1 tbsp
Method
- Heat the oil in a broad pan and add the onion and saute till lightly brown.
- Add the betroot and salt, mix well and saute for more 4 minutes or till the mixture becomes dry.
- Add the chilli powder and lemon juice and mix well.
- Add the potatoes and amla, mix well and refrigerate for 1/2 hour.
- Divide the mixture into equal portions and make small tikkis of each.
- Heat the oil in a pan and cook each tikki using oil till they becomes crisp and golden brown.
- Garam masala : 1/4 tbsp
- Serve hot.