INGREDIENTS
1 plantain (raw banana), 1 potato, large, 1 tbsp dried pomegranate seeds, ½ tsp cumin powder, roasted, 2 green chillies, finely chopped, 1 tbsp coriander leaves, finely chopped, 1 tbsp peanuts, halved and roasted, black salt as required, 1 tbsp raisins, 2 tsp oil
METHOD
• Pressure-cook the plantain and potato for two whistles. Peel and mash them. Keep the mixture aside.
• Powder the pomegranate seeds coarsely and keep aside.
• Add the black salt, powdered pomegranate seeds, roasted cumin powder, green chillies, coriander leaves and halved peanuts to the mashed potato mixture.
• Mix well and make smooth dough.
• Divide the prepared dough into equal-sized portions. Roll into small roundels and flatten each roundel. Keep 3-4 raisins in the centre of each roundel.
• Gather the edges of the roundel from all sides and again roll into a ball. Flatten the ball and shape it like a tikki.
• Heat oil in a pan or tawa and fry the tikkis on low to medium heat, until both the sides are golden brown in colour.
• Remove from heat and serve hot with tomato ketchup.
