Egg Potato Tikki
Crisp potato patties wrapped around a seasoned boiled egg filling make this street-style snack hearty and satisfying. Serve them hot with chutney or ketchup for a comforting side or tea-time bite.
For 4 servings
- boil · ~15 min
Boil the eggs and potatoes.
Cook the eggs until hard-boiled and boil the potatoes until tender. Peel both, then mash the potatoes while still warm and keep the eggs whole.
TIPDry mashed potatoes make firmer tikkis, so let extra steam escape before mixing. - prep · ~5 min
Prepare the egg filling.
1.Cut each boiled egg in half.2.Separate the yolks from the whites.3.Mash the yolks in a bowl.4.Mix in onion, green chili, ginger, coriander leaves, black pepper, a pinch of salt, red chili powder, garam masala, and cumin powder. - mix · ~3 min
Make the potato outer layer.
Mix the mashed potato with cornflour and the remaining salt until the mixture holds together easily. Divide it into 4 equal portions.
- assemble · ~7 min
Shape the tikkis.
1.Take one potato portion and flatten it in your palm.2.Place two egg white halves together with some yolk filling in the center to make one stuffed egg piece.3.Wrap the potato mixture around the stuffed egg and seal well.4.Flatten gently into a thick tikki shape.5.Repeat with the remaining ingredients to make 4 tikkis.TIPWet your palms lightly if the potato mixture sticks while shaping. - fry · ~8 min
Shallow-fry the tikkis.
1.Heat oil in a flat pan over medium heat.2.Place the tikkis in the pan without crowding.3.Cook until golden on one side, about 3 to 4 minutes.4.Turn carefully and cook the other side until crisp and evenly browned.TIPKeep the heat medium so the crust turns crisp without splitting the tikkis. - serve · ~1 min
Serve hot.
Rest the tikkis for 1 minute, then serve hot as a snack or side dish.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the boiled potatoes steam off before mashing so the tikki shell stays firm and doesn't crack in the pan.
- 2Chop the onion and green chili very fine; larger pieces can tear the potato coating while shaping.
- 3Seal the potato layer completely around the egg, especially at the seam, so the filling doesn't leak while frying.
- 4If the mixture feels soft, chill the shaped tikkis for 15 to 20 minutes before shallow-frying.
- 5Fry on medium heat only; high heat browns the outside before the potato crust turns crisp and set.
- 6Turn the tikkis with a flat spatula after a proper crust forms, otherwise they may split at the center.
- 7These are best served immediately, but shaped uncooked tikkis can be refrigerated for a few hours before frying.
Adapt it for your goals.
Low-oil
Brush the shaped tikkis lightly with oil and cook them on a tawa or in an air fryer for a lighter version with less pan oil.
extra spicyExtra-spicy
Add more green chili and a little extra red chili powder to the yolk filling for a street-style hotter tikki.
cheese stuffedCheese-stuffed
Tuck a small pinch of grated cheese into the yolk filling for a richer, melty center that kids often enjoy.
breadcrumb crustedBreadcrumb-crusted
Roll the shaped tikkis in breadcrumbs before frying for an even crunchier outer layer and more pronounced crust.
Why this is on our healthy list.
Protein from Eggs
The boiled eggs make this snack more filling and help balance the starch from the potatoes with good-quality protein.
Satisfying Energy
Potatoes provide comforting carbohydrates, making these tikkis a hearty tea-time snack or side dish.
Herb and Spice Boost
Ginger, green chili, coriander, cumin, and pepper add flavor without needing heavy sauces and also bring plant compounds to the dish.
Frequently asked questions
The potato mixture is likely too wet or the seam was not sealed well. Use dry mashed potatoes, mix in the cornflour thoroughly, and chill the shaped tikkis if needed before frying.
