Egg Tikki
Crisp pan-fried potato patties wrapped around a spiced boiled egg center make this Indian street-style snack filling and fun. Serve them hot with green chutney or ketchup for a comforting tea-time bite.
For 4 servings
- boil · ~20 min
Boil the eggs and potatoes.
1.Place the eggs in a pan, cover with water, and boil until hard-cooked (10-12 min).2.Cook the potatoes separately until tender enough to mash.3.Peel the eggs and potatoes once cool enough to handle.TIPCool the eggs before peeling so the whites stay smooth and don’t tear. - prep · ~5 min
Make the potato mixture.
1.Mash the boiled potatoes in a bowl until mostly smooth.2.Add onion, green chili, ginger, coriander leaves, red chili powder, garam masala, cumin powder, chaat masala, salt, and cornflour.3.Mix well to make a firm, shapeable mixture.TIPIf the mixture feels sticky, let it sit for 5 minutes so the starch absorbs moisture. - prep · ~8 min
Shape the tikkis around the eggs.
1.Divide the potato mixture into 4 equal portions.2.Flatten one portion in your palm and place one boiled egg in the center.3.Wrap the potato mixture around the egg and seal it evenly.4.Roll gently and flatten slightly into a thick tikki shape.5.Coat all sides lightly with bread crumbs.TIPKeep the potato layer even so the tikkis fry without cracking. - fry · ~8 min
Shallow-fry the egg tikkis.
1.Heat oil in a pan over medium heat.2.Place the tikkis gently in the pan and cook until golden on one side (3-4 min).3.Turn carefully and fry the other side until crisp and evenly colored (3-4 min).4.Rotate as needed to lightly color the edges too.TIPUse medium heat so the outside turns crisp without burning before the center is heated through. - serve
Serve the egg tikkis hot.
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 and cool before mashing so the tikki coating stays firm, not gummy.
- 2Pat the boiled eggs completely dry before wrapping; moisture makes the potato layer slide and crack.
- 3If the potato mix feels loose from onion moisture, chill it for 10-15 minutes before shaping.
- 4Seal any seams with a little extra potato mixture, then roll gently so the egg stays centered.
- 5Press breadcrumbs on lightly rather than heavily; a thin coating crisps better in shallow oil.
- 6Turn the tikkis only after the first side is well browned, or the potato shell can break.
- 7For make-ahead prep, shape and crumb-coat the tikkis, then refrigerate and fry just before serving.
Adapt it for your goals.
Low-oil
Brush the shaped tikkis with a little oil and air-fry or bake them for a lighter version with less pan frying.
extra spicyExtra-spicy
Increase green chili and red chili powder, and add a pinch of black pepper for a hotter tea-time snack.
cheese stuffedCheese-stuffed
Add a thin layer of grated cheese around the egg before sealing with potato for a richer, melty center.
no onionNo-onion
Skip the onion for a smoother potato shell and a version better suited to those avoiding onion.
Why this is on our healthy list.
Protein from Eggs
The boiled eggs make this snack more satisfying and provide good-quality protein compared with plain potato cutlets.
Filling Energy Source
Potatoes provide carbohydrates that make these tikkis hearty and suitable as a substantial snack.
Herbs and Spices Add More Than Flavor
Ginger, green chili, coriander leaves, and cumin bring aroma and plant compounds while keeping the dish vibrant.
Frequently asked questions
Usually the potato mixture is too wet or the egg surface is damp. Cool the potatoes well, pat the eggs dry, and chill the shaped tikkis before frying.
