Anda Tikki
Crispy, golden pan-fried egg and potato patties with a soft, spiced interior. A popular North Indian street-style snack that is easy to whip up and pairs beautifully with green chutney and chai.
For 4 servings
- prep
Prepare the potatoes and eggs.
1.Pressure cook or boil 500g potatoes until tender. Cool, peel, and mash them smoothly.2.Hard boil 4 eggs for 10 minutes. Cool completely, peel, and chop them into fine pieces. - mix
Make the tikki mixture.
1.In a large mixing bowl, combine the mashed potatoes and chopped eggs.2.Add chopped onion, green chili, grated ginger, and fresh coriander leaves.3.Add red chili powder, cumin powder, chaat masala, garam masala, salt, and lemon juice.4.Mix everything well until uniformly combined.TIPMix gently; overworking the potatoes can make them gluey. The mixture should feel soft but not sticky. - prep
Bind and shape the patties.
1.Sprinkle cornstarch over the mixture and mix it in gently to bind everything together.2.Divide the mixture into 8 equal portions and shape each into a round, flat tikki about 1/2 inch thick.TIPIf the mixture feels too soft to shape, refrigerate it for 15 minutes. - prep
Coat the tikkis.
1.Spread breadcrumbs on a flat plate.2.Gently press each tikki into the breadcrumbs, coating both sides evenly. - fry · ~8 min
Shallow fry until golden and crisp.
1.Heat 2 tbsp oil in a non-stick frying pan over medium heat.2.Place 4 tikkis in the pan and cook for 3-4 minutes on each side until golden brown and crisp.3.Remove, drain on paper towels, and repeat with the remaining oil and tikkis.TIPKeep the heat at medium. High heat will brown the crust too fast before the interior warms through. - serve
Serve the anda tikkis hot.
Serve immediately with green chutney and ketchup, or alongside a hot cup of chai.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use potatoes that are slightly starchy (like Russet or Yukon Gold) for the best binding and fluffiness.
- 2Chop the hard-boiled eggs finely so they distribute evenly without creating large chunks in the tikki.
- 3Refrigerate the shaped patties for 15 minutes before coating — this firms them up and prevents crumbling during frying.
- 4Coat each tikki twice in breadcrumbs for an extra-crunchy crust if you prefer a thicker shell.
- 5Flatten the tikkis evenly (about 1/2 inch thick) so they cook uniformly and get crispy on both sides.
- 6Drain fried tikkis on paper towels immediately to remove excess oil and keep them crisp.
Adapt it for your goals.
Low-oil
Bake the tikkis at 200°C (400°F) for 15-18 minutes, flipping halfway, instead of shallow frying — reduces oil while keeping a crisp exterior.
high proteinHigh-protein
Swap one potato for an extra hard-boiled egg and add 2 tablespoons of roasted chickpea flour (besan) to the mix — boosts protein without compromising texture.
jainJain
Omit the onion, garlic, and ginger; use asafoetida (hing) for flavour and add grated raw banana or paneer to maintain binding — suitable for Jain dietary restrictions.
veganVegan
Replace the eggs with 1/2 cup of crumbled firm tofu and 2 tablespoons of flaxseed meal mixed with water — keeps the tikki moist and protein-rich.
Why this is on our healthy list.
Good Source of Protein
Eggs provide high-quality complete protein, which supports muscle repair and satiety.
Rich in Vitamin C
Potatoes and onions contribute vitamin C, an antioxidant that supports immune health.
Contains Digestive Spices
Cumin, ginger, and garam masala aid digestion and may help reduce bloating.
Low in Added Sugar
This savory snack contains no added sugar, making it a balanced option for blood sugar management.
Frequently asked questions
The mixture likely has too much moisture. Refrigerate it for 15 minutes before shaping, or add an extra tablespoon of cornstarch to help bind.
