Delicious fish tikkis made with mashed potato and carrot, flavored with Bengali paunch phoran, garlic, ginger, and a variety of spices. Formed into patties and fried until golden, served on a salad with a ginger vinaigrette.
1: Boil one small potato and one carrot and smash them.
2: Heat sesame oil in a pan.
3: Add Bengali paunch phoran and let it sizzle.
4: Add diced red onion, garlic, ginger pastes, and spices (coriander powder, cumin powder, chili powder, garam masala, cinnamon, cardamom, mace, and clove).
5: Once the spices cook and the onion softens, add the mashed vegetables and frozen peas.
6: Add shredded fish and season with salt and pepper, adding fresh coriander leaf.
7: Form the mixture into tikkis and cook them in a little bit of oil (ghee) on both sides until they take on color.
8: Sprinkle with chaat masala before serving on a salad.
