This winter special street food from Punjab combines the earthiness of new potatoes with the fresh, slightly bitter notes of seasonal greens.
Ingredients
For the Tikki (Sarle)
Potatoes: 400g small (baby) potatoes, unpeeled and sliced thin.
Greens: 100g Fresh Fenugreek (Methi) and 100g Spinach (Palak), roughly chopped.
Binding: 1.5 cups (150g) Besan (Gram flour).
Spices: Salt (to taste), 2 tsp chopped green chilies, 1 tsp ginger paste, 1/2 tsp turmeric, 1 tsp red chili powder, 1 tsp coriander powder, 1 tsp roasted cumin powder, 1/2 tsp Amchur (dry mango powder), and 1/2 tsp Garam masala.
Water: Approx. 4 tbsp for binding.
For the Special Mooli (Radish) Chutney
Greens: 50g Coriander leaves and 50g tender Radish leaves.
Aromatics: 2 green chilies, 1-inch ginger.
Seasoning: 1 tbsp lemon juice, 1/2 tsp black salt, 1/4 tsp regular salt, 1 tsp roasted cumin powder.
Preparation Steps
1. Preparing the Potatoes
Wash the baby potatoes thoroughly and slice them into thin rounds without peeling.
Boil the slices in salted water for about 4-5 minutes until they are slightly tender but not mushy. Drain and let them dry.
2. Making the Mixture
In a large bowl, mix the boiled potatoes with the chopped methi and palak.
Add all the spices and ginger-chili paste. Toss well until the potatoes are coated.
Gradually add the Besan and small amounts of water (1-2 tbsp at a time) to bind everything into a thick, dough-like consistency. Let it rest for 5 minutes.
3. The Special Radish Chutney
Blend coriander, radish leaves, green chilies, ginger, and spices with a little water into a smooth, slightly runny consistency.
4. Shaping and Frying
Shaping Technique: Cover a small bowl with a thin wet cloth. Place a portion of the mixture on the cloth and flatten it into a thick disc.
Frying: Gently slide the disc into medium-hot oil. Shallow fry on medium-low flame.
Crisping: Flip and fry until both sides are golden brown and crispy. Press slightly between two spatulas to squeeze out excess oil before removing.
5. Serving
Plate the hot Sarle and top them with grated radish (mooli lachha), the prepared green radish chutney, and sweet tamarind chutney. Sprinkle some chaat masala on top.
Pro-Tips
Potato Choice: Using “new” potatoes (common in winter) with their skins on provides the best texture.
Greens Balance: A 1:1 ratio of Methi and Palak reduces the bitterness while keeping the authentic flavor.
Flame Control: Always fry on medium-low heat to ensure the thick potato slices cook through and become extra crispy.
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