|Milk||1 Liter, curdled to paneer or curd|
|Grated cucumber||1 Kilogram|
|Green chilies||2 , chopped|
|Chopped coriander leaves||1 Tablespoon|
|Desiccated coconut||3 Tablespoon|
|Shelled peanuts||1 Tablespoon|
|Sesame seeds||1 Tablespoon|
|Red chili powder||1 Tablespoon|
|Ginger piece||1 Small|
|Turmeric powder||1 Pinch|
|Lemon juice||1 Tablespoon|
|Grated coconut||3 Tablespoon|
|Coriander leaves||1 Bunch (100 gm)|
|Mint leaves||3 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Cumin||1 1⁄5 Teaspoon|
|Boiled potatoes||1 1⁄2 Kilogram, boiled and mashed|
|Flour||2 Tablespoon (For Dusting)|
|Frying oil||2 Cup (32 tbs) (For Deep Frying)|
Grind all the ingredients for green chutney to a fine paste.
Coarsely grind all ingredients for red chutney.
Tie curds in a muslin cloth and remove all water.
Add salt to grated cucumber, let stand for 20 minutes; squeeze out all water.
Mix curd, cucumber and rest of the ingredients for tikki except mashed potatoes.
Make walnut size balls of cucumber mixture.
Add enough salt and pepper to mashed potatoes and make small lime size balls of even number (about 30 balls).
Dust balls with flour.
Roll potato balls into 2 1/2 inch rounds.
On half of them, spread 1/2 teaspoon red chutney, then press a cucumber ball on each.
Spread green chutney on remaining potato rounds and cover the first half rounds with them, chutney side going inside.
Dampen the edges of the rounds.
Press edges and cut with a cutter or katori.
Fry tikkies on hot griddle or tawa using as much oil as desired.