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Crispy, golden-brown patties made from a savory mix of boiled eggs, potatoes, and aromatic spices. This popular Indian snack is perfect as an appetizer or an evening treat with a cup of chai.
For 4 servings
Prepare the Tikki Mixture
Season and Bind
Shape and Chill the Tikkis
Crispy, golden-brown patties made from a savory mix of boiled eggs, potatoes, and aromatic spices. This popular Indian snack is perfect as an appetizer or an evening treat with a cup of chai.
This indian recipe takes 35 minutes to prepare and yields 4 servings. At 302.91 calories per serving with 12.25g of protein, it's a beginner-friendly recipe perfect for appetizer or snack.
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Shallow Fry to Perfection
Drain and Serve
For an extra crispy exterior, dip the chilled tikkis in a thin cornflour slurry (2 tbsp cornflour + 4 tbsp water) and then coat them with panko breadcrumbs before frying.
Add 1/2 teaspoon of roasted cumin powder (bhuna jeera) for a smoky, earthy flavor.
Incorporate 1/4 cup of finely chopped bell peppers or boiled green peas into the mixture for added texture and nutrition.
For a healthier version, spray the tikkis with oil and air fry at 180°C (350°F) for 12-15 minutes, flipping halfway through, until golden and crisp.
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Potatoes are a great source of complex carbohydrates, which provide sustained energy to fuel your body and brain throughout the day.
This dish contains key vitamins and minerals, including Vitamin D and B12 from eggs, and Potassium and Vitamin C from potatoes, which support immune function and bone health.
A typical serving of two Egg Tikkis contains approximately 380-420 calories. This is an estimate and can vary based on the size of the potatoes and eggs, and the amount of oil absorbed during frying.
Egg Tikki can be a part of a balanced diet. It's a good source of protein from eggs and carbohydrates from potatoes. The healthiness depends on the cooking method; shallow frying adds fat. For a healthier option, you can pan-fry with minimal oil, bake, or air fry them.
Yes, you can prepare the mixture and shape the tikkis up to 24 hours in advance. Store them in an airtight container in the refrigerator, with parchment paper between layers to prevent sticking. Fry them just before you plan to serve for the best crispy texture.
This usually happens if the potato mixture has too much moisture or not enough binder. Ensure your boiled potatoes are dry and starchy. If the mix feels too wet, add another tablespoon or two of breadcrumbs. Most importantly, chilling the shaped tikkis for at least 30 minutes before frying helps them hold their shape.
Absolutely. To bake, preheat your oven to 200°C (400°F). Place the tikkis on a baking sheet lined with parchment paper, brush or spray them with a little oil, and bake for 20-25 minutes, flipping halfway through, until golden brown and crisp on both sides.
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