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Crispy on the outside, soft and savory on the inside, these potato patties are packed with the goodness of boiled eggs and gentle spices. A delightful twist on the classic aloo tikki, perfect for a satisfying evening snack.
For 4 servings
Prepare Potatoes and Eggs
Create the Tikki Mixture
Shape and Coat the Tikkis
Crispy on the outside, soft and savory on the inside, these potato patties are packed with the goodness of boiled eggs and gentle spices. A delightful twist on the classic aloo tikki, perfect for a satisfying evening snack.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 310.14 calories per serving with 12.83g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Shallow Fry the Tikkis
Serve Hot
To reduce oil, you can bake the tikkis at 200°C (400°F) for 20-25 minutes, flipping halfway through, or cook them in an air fryer at 180°C (360°F) for 12-15 minutes until golden and crisp.
Add finely chopped or grated vegetables like carrots, peas, or corn to the potato mixture for added nutrition and texture.
Omit the eggs. Use a cornstarch slurry (2 tbsp cornstarch + 3 tbsp water) for coating instead of the egg wash. The boiled egg inside can be replaced with crumbled paneer or tofu.
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 offer a steady release of energy, making this snack filling and perfect for curbing hunger between meals.
This dish contains a variety of vitamins and minerals. Potatoes are a great source of potassium and Vitamin C, while eggs contribute Vitamin D, B12, and selenium.
A serving of two Egg Potato Tikkis contains approximately 330-360 calories, depending on the size of the potatoes and the amount of oil absorbed during frying.
Egg Potato Tikki can be part of a balanced diet. It provides protein from eggs and carbohydrates from potatoes. However, since it is shallow-fried, it should be consumed in moderation. For a healthier option, consider baking or air-frying them.
This usually happens if the potato mixture has too much moisture. Ensure you use starchy potatoes, cool them completely after boiling, and add enough breadcrumbs or another binding agent like cornflour to absorb excess moisture.
Yes. To make it vegetarian, simply omit the boiled egg from the filling. For the coating, you can use a slurry of cornflour and water (2 tbsp cornflour mixed with 3-4 tbsp water) instead of the whisked egg before coating with breadcrumbs.
Absolutely! Preheat your air fryer to 180°C (360°F). Lightly spray the coated tikkis with oil and air fry for 12-15 minutes, flipping them halfway through, until they are golden brown and crispy.
Store leftover tikkis in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven, air fryer, or on a skillet to regain their crispiness. Avoid using a microwave as it can make them soggy.
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