200 G - Lotus Roots, Scraped
100 G - Potatoes, Boiled, Peeled And Mashed
50 G - Spinach, Chopped Fine
1 Tsp - Cardamom Powder
1/2 Tsp - Cinnamon Powder
4 To 5 - Cloves
2 To 3 - Green Chillies, Chopped Fine
2.5 Cm - Ginger, Julienned
Mustard Oil For Deep Frying
Salt To Taste
Grate The Lotus Roots And Mix With The Mashed Potatoes And Chopped Spinach. Add All The Remaining Ingredients, Except The Mustard Oil, And Mix Thoroughly. Divide This Mixture Into Small Portions And Shape Into Tikkis. Heat The Mustard Oil In A Kadai And Deep Fry The Tikkis Till Done. Serve Hot.