Ingredients:

4 tbsp. methe/ dry fenugreek powder

4 crushed roung/ loung/ cloves

2 tbsp. daniwal/ daniya/ dry coriander powder

4 tbsp. mertschwangan/ red chili powder

1 tsp. shonth/ dry ginger powder

1 tsp.badiyan/ dry fennel powder

8 tbsp. or ½ cup of vegetable cooking oil

4 tsp. yeng/heeng/ asafetida powder dissolved in 3 tbsp. or more of water

(some families add maha/ urad flour also)

Method:

Add all the ingredients in a deep-bottomed bowl and mix well.

Add heeng dissolved in water.

Kneed well like dough.

Cover and allow the mixture to rise and fluff for an hour.

Take small portions of dough about 45 grams and make a round tikki/patty like alloo tikki with a hole in center. *

Make rest of the tikki/ patties same way.

Place these patties on plate or tray, preferably wooden tray.

Allow tikki/ patty to dry under sun for about 2 or 3 days.

Store in freezer after drying to retain freshness.

*Alternative to Tikki:

Fill all above mixed masala/ spicy mixture in an airtight glass bottle and store in freezer or fridge for freshness.