Singade ki Tikki Water chestnuts and dry-fruit tikki. This recipe is from FoodFood TV channel By Sanjeev Kapoor 29 Oct 2015 in Recipes Course New Update Main Ingredients Water chestnuts (singhade), Potatoes Cuisine Punjabi Course Snacks and Starters Prep Time 16-20 minutes Cook time 26-30 minutes Serve 4 Taste Spicy Level of Cooking Moderate Others Veg Ingredients list for Singade ki Tikki 20 Water chestnuts (singhade) boiled peeled and grated 2 medium Potatoes boiled peeled and mashed 2 tablespoons Oil 2 Green chillies ground 1/4 cup Crushed peanuts 4-5 Crushed walnuts 4-5 Crushed cashewnuts 2 tbsps + Cornflour Juice of ¼ lemon 1/2 teaspoon Chaat masala to taste Salt For garnishing Thin strips of red capsicum Thin strips of yellow capsicum Thin strips of green capsicum A lemon wedge Method Heat oil in a non-stick pan, add ground green chillies and sauté lightly. Add peanuts, walnuts, cashewnuts and sauté for 1-2 minutes. Add water chestnuts, mix well and sauté for 5-7 minutes. Transfer into a bowl and set aside to cool for 5 minutes. Add potatoes, cornflour, lemon juice, chaat masala and salt and mix well. Dust your palms with cornflour. Divide the mixture into equal sized balls and shape them into tikkis. Grease the basket of the air fryer with a little oil. Place the tikkis in the basket and fit it to the fryer and cook 180°C for 9-10 minutes. Place a lemon wedge, thin strips of red, yellow and green capsicums on a serving plate. Place the tikkis on the plate and serve hot. Nutrition Info Calories 2042 Carbohydrates 347.7 Protein 81.4 Fat 117 Other Fiber 22.7 gm #Chaat masala #For garnishing #Green chillies #Oil #Potatoes #Salt #Thin strips of green capsicum Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article