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Vegetable Tikkis

Vegetable tikkis are crispy, golden-brown patties made from mashed potatoes and mixed vegetables, seasoned with warm spices and herbs. They are pan-fried to achieve a crunchy exterior while remaining tender inside, with a rustic, slightly smoky appearance. The dish combines comforting street food flavors with a homemade touch, perfect for snacking or serving as a main course.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large potatoes starchy, fluffy varieties preferred
  • 1 cup mixed vegetables carrots, peas, beans, grated or finely chopped
  • 1 tsp cumin seeds optional, toasted for aroma
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • 1/4 tsp turmeric
  • 1/2 tsp red chili powder adjust to taste
  • 1 tbsp breadcrumbs for binding
  • 2 tbsp gram flour besan, helps hold mixture together
  • 2 tbsp chopped cilantro fresh herbs brighten the flavor
  • 1 tbsp lemon juice brightens and adds zest
  • 2 tbsp oil for frying, sunflower or canola preferred

Equipment

  • Large skillet or frying pan
  • Mixing bowls
  • Grater or food processor
  • Spatula or tongs
  • Paper towels

Method
 

  1. Peel and cut the potatoes into chunks, then boil until just tender, about 10 minutes. Drain and mash until smooth.
  2. Grate or finely chop the mixed vegetables. If using raw, lightly sauté them in a teaspoon of oil for a few minutes until slightly softened, then let cool.
  3. In a large bowl, combine the mashed potatoes with the prepared vegetables, cumin seeds (if using), spices, chopped cilantro, breadcrumbs, and gram flour. Mix thoroughly until everything is well incorporated and the mixture holds together when shaped.
  4. If the mixture feels too dry, add a splash of water or lemon juice; if too sticky, sprinkle in more breadcrumbs or gram flour. Rest the mixture in the fridge for about 15-20 minutes to help it firm up.
  5. Divide the mixture into four equal portions. Shape each into a flat, round patty about 1.5 cm thick, pressing gently to form even shapes.
  6. Heat the oil in a large skillet over medium heat until shimmering and hot enough for frying. To test, drop a small piece of mixture into the oil; if it sizzles immediately, the oil is ready.
  7. Carefully place the tikkis into the hot oil, spacing them out to avoid overcrowding. Fry for about 4-5 minutes on each side, until golden brown and crispy, with a pleasant crackling sound.
  8. Use a spatula or tongs to flip the tikkis gently, ensuring they don’t break. Cook until both sides are evenly crisp and aromatic.
  9. Remove the cooked tikkis from the oil and place on paper towels to drain excess oil. Repeat with remaining patties.
  10. Once drained, drizzle the lemon juice over the hot tikkis to add a zesty brightness. Serve immediately with chutney or yogurt, enjoying the crispy exterior and tender interior.

Notes

For extra flavor, sprinkle some chaat masala or cumin powder after frying. To keep them warm, place in a low oven or serve immediately for the best texture.