Kashmiri Gaad Tikki with Mooli Chutney

Instructions

1. 1

   Boil Fish and Vegetables

   • In a pot, add the trout fillets with enough water to cover, 1/4 tsp turmeric powder, and 1/2 tsp salt. Bring to a boil and cook for 8-10 minutes until the fish is opaque and cooked through.
   • Carefully drain the fish, let it cool, and then flake it into small pieces using a fork, ensuring no bones remain. Set aside.
   • In a separate pot, boil the chopped nadru (lotus stem) and potato until they are fork-tender, approximately 15-20 minutes. Drain them thoroughly in a colander, pressing gently to remove all excess water.
2. 2

   Prepare the Tikki Mixture

   • In a large mixing bowl, combine the mashed lotus stem and potato. Add the flaked fish, finely chopped onion, ginger-garlic paste, and green chilies.
   • Add all the dry spices: Kashmiri red chili powder, fennel powder, dry ginger powder, the remaining turmeric powder, garam masala, and the remaining salt.
   • Sprinkle the besan (gram flour) and chopped coriander leaves over the mixture.
   • Gently mix all ingredients with your hands until just combined into a firm, dough-like consistency. Avoid overmixing, as this can make the tikkis tough.
3. 3

   Shape and Rest the Tikkis

   • Lightly grease your palms with a little oil to prevent sticking.
   • Divide the mixture into 12 equal portions. Roll each portion into a smooth ball, then gently flatten it into a patty (tikki) about 2-3 inches in diameter and 1/2 inch thick.
   • Place the shaped tikkis on a plate and let them rest in the refrigerator for 15-20 minutes. This step is crucial for helping them hold their shape during frying.
4. 4

   Shallow Fry to Perfection

   • Heat the vegetable oil in a heavy-bottomed skillet or pan over medium heat. The oil should be hot but not smoking.
   • Carefully place 4-5 tikkis in the pan at a time, ensuring they are not overcrowded.
   • Fry for 3-4 minutes on the first side until golden brown and crisp. Flip gently and fry for another 3-4 minutes on the other side.
   • Once both sides are perfectly browned, remove the tikkis with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
   • Repeat with the remaining tikkis, adding more oil if necessary.
5. 5

   Serve Hot

   • Serve the Kashmiri Gaad Tikkis immediately while they are hot and crispy.
   • They pair wonderfully with a side of walnut chutney (doon chetin) or a simple mint-yogurt dip.