BOIL ARBI IN PRESSURE COOKER TILL 2 WHISTLE
DRAIN THE WATER AND PUT COLD WATER ON IT
NOW TAKE A MIXING BOWL PUT ARBI IN IT
NOW ADD AJWAIN SALT AND RICE FLOUR AND MIX ALL INGRIDENTS PROPERLY AND KEEP ASIDE
NOW TAKE ANOTHER BOWL ADD HUNG CURD SCHSCHEZWAN CHUTNEY SALT GARLIC AND CHILLI PASTE
MIC MIX ALL OF THEM PROPERLY AND KEEP ASIDE
GREESE YOUR HAND WITH FEW DROPS OF OIL
NOW TAKE A LITTLE AMOUNT OF ARBI MIXTURE IN YOUR PALM
PRESS SOFTLYAND MAKE FLAT SHAPE OF TIKKIS
MAKE ALL TIKKIS FOLLOW WITH SAME PROCEDURE
NOW DIP ALL THE TIKKIS IN THE HUNG CURD AND SCHEZWAN CHUTNEY MARINATION AND KEEP ALL MARINATED TIKKIS IN REFRIGERATOR FOR 2 HRS
TAKE A NON STICK PAN SOME OIL AND SHALLOW FRY ALL TIKKIS
SPRINKLE CHAT MASALA ON THE TIKKIS
