Fresh coriander leaves
Boil the potatoes. Peel and grate to mash thoroughly. Peel and chop the onions finely. Wash and finely chop the green chillies. Clean, wash and finely chop the coriander leaves.
Heat three teaspoons of oil in a pan, add onion and sauté until soft. Add sautéed onion, chopped coriander leaves, chopped green chillies, salt and bread crumbs to the mashed potatoes and mix well.
Divide into eight equal portions. Stuff each portion with chopped raisins, make balls and flatten them.
Heat a griddle and shallow fry the tikkis with a little oil until light golden brown on both sides.
Serve hot with chutney or ketchup.