Servings: 17-18 pieces

Ingredients:

1 cup samak ke chawal
½” ginger piece – chopped finely
1 tsp cumin seeds (jeera)
2-3 green chillies – slit lengthwise
2-3 tbsp ghee/oil
1½ tsp salt
2 large potatoes – boil and mash (1 cup) for binding as per need
Radish – grated
1 tbsp raisins (kishmish) – chopped
4 tbsp chopped coriander leaves and radish leaves
1-2 green chillies – chopped finely
salt to taste (1-1¼ tsp)
cumin powder and pepper to taste
oil for roasting

Method:

• To make rice, wash rice 2-3 times. Keep aside. Heat ghee/oil in a pressure cooker. Add cumin seeds. When cumin seeds turn brown, add green chillies and ginger. Stir. Add salt. Add washed rice and 1½ cups water. Pressure cook to give one whistle. Remove from heat. Let it remain covered for 8-10 minutes, till the pressure drops by itself.
• Mix all other ingredients with rice.
• Make tikkis and refrigerate for 30 minutes or more.
• Pan roast in pan to golden brown and serve hot with green chutney.