• 1 - Plantain/Kachha Kela
• 1 Large - Potato/Aloo
• 1 tbsp - Roasted Peanuts
• To Taste - Sendha Namak/Rock Salt
• 1/2 tsp - Cumin Powder
• 3tbs. – Singhara ka atta / Chestnut
• 2 - Green Chilies
• 1 tbsp - Chopped Coriander Leaves
• Oil – deep fry

1. Boil plantain and potato until cooked or for 2 whistles, peel, and mash, powder coarsely pomegranate seeds and keep aside. Finely chop green chilies and coriander leaves.
2. Add sendha namak, singhara ka atta, roasted cumin powder, green chili, coriander leaves, and halved peanuts to mashed plantain and potato, mix everything to combine well and make a smooth dough.
3. Divide the prepared dough into equal portions. Roll one portion into a smooth ball and flatten it, keep 3-4 raisins in middle.
4. Gather edges of tikkis from all sides roll into a ball again and flatten to make Tikki (cutlet), repeat same for rest.
5. Heat oil in a pan and place tikkis, don't overcrowd the pan and keep some distance. Cook until both sides golden brown 4-5 minutes each side in slow to medium flame.
6. Serve hot/warm/cold or at room temperature.

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