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Crispy on the outside, soft and flavorful on the inside! These delightful egg and potato patties are spiced with classic Indian herbs and spices, making for a perfect evening snack or appetizer.
Prepare Potatoes and Eggs
Make the Tikki Mixture
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Crispy on the outside, soft and flavorful on the inside! These delightful egg and potato patties are spiced with classic Indian herbs and spices, making for a perfect evening snack or appetizer.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 281.47 calories per serving with 11.06g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Shape and Coat the Tikkis
Shallow Fry the Tikkis
Serve Hot
Incorporate finely chopped or grated vegetables like carrots, peas, or bell peppers into the mixture for added nutrition and texture.
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper for a spicier kick.
For a healthier option, bake the tikkis. Preheat the oven to 200°C (400°F), place the coated tikkis on a lined baking sheet, spray with oil, and bake for 15-20 minutes, flipping halfway, until golden and crisp.
Place a small cube of mozzarella or processed cheese in the center of each tikki before shaping for a gooey, cheesy surprise.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
The complex carbohydrates from potatoes provide a sustained release of energy, making this a filling and satisfying snack that can keep you energized.
This dish is a good source of essential nutrients like Vitamin B12 and D from eggs, and potassium and Vitamin C from potatoes, supporting nerve function and immunity.
Anda Tikki is a good source of protein from eggs and carbohydrates from potatoes. However, since it is shallow-fried, it can be high in calories and fat. To make it healthier, you can bake it instead of frying and use minimal oil.
One serving of Anda Tikki (2 pieces) contains approximately 300-350 calories, depending on the size of the tikkis and the amount of oil absorbed during frying.
This usually happens if the potato mixture is too moist. Ensure your boiled potatoes are completely cool and dry. Using a good binding agent like cornflour or breadcrumbs is also crucial. Chilling the shaped tikkis before frying can also help them hold their shape.
Yes, you can prepare the mixture, shape the tikkis, and store them in an airtight container in the refrigerator for up to 24 hours. Fry them just before you plan to serve for the best crispy texture.
Absolutely! Preheat your air fryer to 190°C (375°F). Place the tikkis in a single layer, spray with a little oil, and air fry for 12-15 minutes, flipping them halfway through, until golden and crisp.
Anda Tikki pairs wonderfully with mint-coriander chutney, sweet tamarind chutney, or simple tomato ketchup. You can also serve it as a patty inside a burger bun with sliced onions and lettuce.