• Potatoes: 2 medium-sized, boiled and mashed
• Carrots: ½ peeled and grated
• Spinach leaves: 2 tablespoons, finely chopped
• Chaat masala: 1/2 teaspoon
• Salt: to taste
• Rice Flour: 1 tablespoon
• Olive oil: 2 tablespoons for shallow frying

Note: 1 cup = 200 ml, ½ cup = 100 ml, 1 tsp = 5 gm, 1 tbsp = 15 gm

*tsp = teaspoon, tbsp = tablespoon

• In a mixing bowl, combine mashed potatoes, grated carrot, chopped spinach leaves, chaat masala, and salt. Mix well to form a smooth dough.
• Divide the potato mixture into equal portions and shape them into small tikkis or patties.
• Coat the tikkis with rice flour.
• Heat olive oil in a non-stick skillet over medium heat.
• Place the potato tikkis on the skillet and shallow fry until they turn golden brown and crisp on both sides.
• Remove the tikkis from the skillet and drain excess oil on paper towels.
• Serve hot with mint chutney.