Cranberry Yogurt Tikki

Ingredients 

  • 1 cup thick hung curd 
  • (Greek yogurt works well)
  • ½ cup boiled & mashed potatoes
  • ¼ cup dried cranberries (finely chopped)
  • 1 tbsp roasted peanuts or cashews (crushed)
  • 1 green chili (finely chopped)
  • ½ tsp roasted cumin powder
  • ½ tsp chaat masala
  • 1 tbsp cornflour (or as needed for binding) 
  • Salt to taste
  • Oil or ghee for shallow frying

Directions

1. Prepare yogurt base: If using regular yogurt, strain for 3–4 hours to remove excess whey.
2. In a bowl, mix hung curd, mashed potatoes, chopped cranberries, nuts, spices, salt, and green chili.
3. Add cornflour gradually to form a soft but shapeable dough.
4. Shape into small flat tikkis.
5. Refrigerate for 20–30 minutes (helps firm up).
6. Shallow fry on medium heat until golden and crisp on both sides.
7. Serve hot with cranberry chutney or mint chutney.