Anda Tikki
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.
For 4 servings
5 steps. 20 minutes total.
- 1
Step 1
- a.Prepare Potatoes and Eggs
- b.In a large pot, boil the potatoes until they are fork-tender, about 15-20 minutes. Drain and let them cool completely.
- c.In a separate pot, hard-boil the eggs for 10-12 minutes. Immediately transfer them to an ice bath to stop the cooking process. This also makes them easier to peel.
- d.Once cooled, peel the potatoes and eggs.
- 2
Step 2
- a.Make the Tikki Mixture
- b.In a large mixing bowl, grate the boiled potatoes. Grating prevents lumps and creates a better texture than mashing.
- c.Grate the hard-boiled eggs and add them to the potatoes.
- d.Add the finely chopped onion, green chilies, ginger-garlic paste, and fresh coriander leaves.
- e.Add all the dry spices: turmeric powder, red chili powder, garam masala, chaat masala, and salt.
- f.Add the cornflour, which will act as a binding agent.
- g.Gently mix all the ingredients with your hands until just combined. Do not overmix, as this can make the potatoes starchy and the mixture sticky.
- 3
Step 3
- a.Shape and Coat the Tikkis
- b.Lightly grease your palms with a little oil to prevent the mixture from sticking.
- c.Divide the mixture into 8 equal portions and roll each portion into a smooth ball.
- d.Gently flatten each ball to form a patty (tikki) about 1/2 to 3/4 inch thick.
- e.Spread the breadcrumbs on a flat plate. Carefully coat each tikki evenly on all sides, pressing gently so the crumbs adhere well.
- 4
Step 4
- a.Shallow Fry the Tikkis
- b.Heat the oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
- c.Carefully place 3-4 tikkis in the pan, ensuring there is enough space between them. Do not overcrowd the pan.
- d.Fry for 3-4 minutes on each side, until they are golden brown, crisp, and cooked through.
- e.Once cooked, remove the tikkis with a slotted spatula and place them on a plate lined with paper towels to drain any excess oil.
- f.Repeat the process with the remaining tikkis, adding more oil if needed.
- 5
Step 5
- a.Serve Hot
- b.Sprinkle a little extra chaat masala over the hot tikkis for an extra burst of flavor.
- c.Serve immediately with mint chutney, tamarind chutney, or your favorite dipping sauce.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the boiled potatoes are completely cool and dry before grating. Warm or wet potatoes will make the mixture sticky and difficult to handle.
- 2For the crispiest tikkis, use panko breadcrumbs. You can also use crushed cornflakes or semolina (rava) for coating.
- 3If the mixture feels too moist, add an extra tablespoon of cornflour or breadcrumbs to help it bind.
- 4Chilling the shaped tikkis in the refrigerator for 20-30 minutes before frying helps them hold their shape better.
- 5Fry on medium heat. Frying on high heat will brown the outside quickly while the inside remains undercooked, and low heat will make them absorb too much oil.
Adapt it for your goals.
Add Vegetables
Incorporate finely chopped or grated vegetables like carrots, peas, or bell peppers into the mixture for added nutrition and texture.
Spicy VersionSpicy Version
Increase the amount of green chilies and red chili powder, or add a pinch of black pepper for a spicier kick.
Baked VersionBaked Version
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.
Cheesy Anda TikkiCheesy Anda Tikki
Place a small cube of mozzarella or processed cheese in the center of each tikki before shaping for a gooey, cheesy surprise.
Why this is on our healthy list.
Excellent Source of Protein
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle building, tissue repair, and overall body function.
Energy Boosting
The complex carbohydrates from potatoes provide a sustained release of energy, making this a filling and satisfying snack that can keep you energized.
Rich in Vitamins and Minerals
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.
Frequently asked questions
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.