It was standing-room only in the waiting room of PRISM’s food shelf in Golden Valley on Monday morning, as customers awaited ...

Once hot, turn the heat to medium and cook the tikki in batches, cooking on each side for about 3 minutes, until golden brown and crisp. Serve hot with the chickpeas and tomato ketchup or tamarind ...

Now to prepare the tikki mixture, take a big bowl and add the boiled potatoes ... carefully place the sago-potato tikkis in it and fry till they turn crispy and brown in colour.

5. In the meanwhile, make a slurry of maida, salt and water. Dip the tikki in the slurry and coat it well with the breadcrumbs. 6. Heat some oil in a pan set on medium flame and pan fry the tikkis ...