Forget this "ratio" nonsense, yaar—you use enough boiled potato to bind the masala, that's it. If the mix feels wet, you add a little besan, but the perfect tikki holds together in your palm without cracking, bas. The real trick is on the tawa: medium-low heat, enough oil to coat it, and you don't move it until a proper golden crust forms. My mother taught me that patience, watching her flip them perfectly while the winter sun hit our courtyard.
#ipl#dc
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