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A delightful Kashmiri snack featuring spiced mashed potatoes and boiled eggs, pan-fried to a perfect golden crisp. The subtle warmth of fennel and ginger powder makes these tikkis uniquely flavorful and irresistible.
For 4 servings
Prepare Potatoes and Eggs
Create the Tikki Mixture
Shape the Tikkis
A delightful Kashmiri snack featuring spiced mashed potatoes and boiled eggs, pan-fried to a perfect golden crisp. The subtle warmth of fennel and ginger powder makes these tikkis uniquely flavorful and irresistible.
This kashmiri recipe takes 40 minutes to prepare and yields 4 servings. At 266.01 calories per serving with 11.45g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
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Shallow Fry the Tikkis
Serve
For a lower-fat option, brush the tikkis with a little oil and bake at 200°C (400°F) for 20-25 minutes, flipping halfway, or cook in an air fryer at 180°C (360°F) for 15-18 minutes until golden and crisp.
Replace the hard-boiled eggs with 200g of crumbled firm tofu or paneer (for a vegetarian option). Squeeze out any excess water from the tofu before crumbling.
Incorporate finely chopped vegetables like carrots, peas, or bell peppers into the potato mixture for added texture and nutrients.
Create a small indentation in each tikki, fill it with a teaspoon of crumbled paneer or a small cube of cheese, and seal it before frying for a gooey center.
Eggs are a complete protein source, providing all the essential amino acids necessary for muscle repair, growth, and overall body function.
Potatoes are rich in complex carbohydrates, which are digested slowly, providing a steady release of energy to keep you active throughout the day.
The traditional Kashmiri spices used, such as fennel powder (saunf) and dry ginger powder (saunth), are known for their digestive properties, helping to soothe the stomach and prevent bloating.
This dish is a good source of essential nutrients, including Vitamin B12 and iron from eggs, and potassium and Vitamin C from potatoes, which support nerve function and immunity.
One serving, which consists of two tikkis, contains approximately 350-400 calories. The exact count can vary based on the size of the potatoes and the amount of oil absorbed during frying.
This dish offers a good balance of macronutrients, with protein from eggs and complex carbohydrates from potatoes. However, since it is shallow-fried, it should be consumed in moderation as part of a balanced diet. Baking or air-frying can make it a healthier option.
This usually happens if the potato mixture has too much moisture or is not bound well. Ensure your boiled potatoes are dry and cool. If the problem persists, add more breadcrumbs or a tablespoon of cornstarch to the mixture. Chilling the shaped tikkis before frying also helps them hold their shape.
Yes, you can prepare and shape the tikkis up to a day in advance. Store them in an airtight container in the refrigerator, separated by parchment paper. Fry them directly from the fridge just before serving.
These tikkis are very versatile. They pair wonderfully with traditional Indian chutneys like mint-coriander or sweet tamarind. A simple yogurt dip seasoned with salt and roasted cumin powder also makes a great accompaniment.
Yes. You can freeze the uncooked, shaped tikkis. Place them on a baking sheet in a single layer and freeze until solid. Then, transfer them to a freezer-safe bag. They can be fried directly from frozen, though they may require a few extra minutes of cooking time.
This recipe goes great with these complete meals
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