Bhune Besan ki Tikki
Crispy on the outside, soft and savory on the inside, these patties get their unique nutty flavor from roasted chickpea flour. A delicious North Indian snack or appetizer, perfect with a cup of chai.
For 4 servings
5 steps. 25 minutes total.
- 1
Heat a heavy-bottomed pan over low-medium heat
- a.Add the besan and dry roast, stirring continuously, for 5-7 minutes until it turns slightly darker and releases a nutty aroma. Do not let it burn. Remove from heat and transfer to a large mixing bowl to cool.
- 2
Step 2
- a.To the bowl with the roasted besan, add the mashed potatoes, finely chopped onion, grated ginger, green chilies, turmeric powder, red chili powder, coriander powder, amchur, garam masala, chopped coriander leaves, and salt. Mix everything together well with your hands until it forms a uniform, non-sticky dough.
- 3
Lightly grease your palms with a little oil
- a.Divide the mixture into 12 equal portions. Take one portion and roll it into a smooth ball, then gently flatten it into a round patty, about 1/2 inch thick.
- 4
Heat oil in a wide pan or skillet over medium heat for shallow frying
- a.Once the oil is hot, carefully place 4-5 tikkis in the pan, leaving space between them. Fry for 3-4 minutes on one side until golden brown and crisp. Flip carefully and fry the other side for another 3-4 minutes until equally crisp. Remove the tikkis with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil. Repeat the process for the remaining tikkis.
- 5
Step 5
- a.Serve the tikkis hot with your favorite chutney or ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Roasting the besan is the most crucial step. Do it on low heat and stir constantly to prevent it from burning, which will make the tikkis bitter.
- 2Ensure your boiled potatoes are not waterlogged. After boiling, let them cool completely or even refrigerate for 30 minutes to remove excess moisture.
- 3If the mixture feels too sticky, you can add a tablespoon more of roasted besan.
- 4Do not overcrowd the pan while frying, as it will lower the oil temperature and the tikkis might absorb too much oil.
- 5These tikkis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or air fryer to retain crispiness.
Adapt it for your goals.
Healthy
For a healthier version, pan-sear the tikkis with just 1-2 tbsp of oil or bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through.
kid friendlyKid friendly
Omit the green chilies and reduce the red chili powder to 1/4 tsp to make it mild for kids. You can also add grated carrots or peas to the mixture for extra vegetables.
jainJain
To make this Jain-friendly, replace the potatoes with 3 large boiled raw bananas and skip the onion and ginger. Add a pinch of asafoetida (hing) for flavor.
high proteinHigh protein
For an extra protein boost, add 1/2 cup of crumbled paneer (cottage cheese) to the potato and besan mixture before shaping the tikkis.