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Crispy on the outside and tender within, these traditional Kashmiri fish patties are a culinary delight. Made with flaked trout, mashed lotus stem (nadru), and a fragrant blend of fennel and ginger, they offer a unique and authentic taste of the valley.
For 4 servings
Boil Fish and Vegetables
Prepare the Tikki Mixture
Crispy on the outside and tender within, these traditional Kashmiri fish patties are a culinary delight. Made with flaked trout, mashed lotus stem (nadru), and a fragrant blend of fennel and ginger, they offer a unique and authentic taste of the valley.
This kashmiri recipe takes 45 minutes to prepare and yields 4 servings. At 331.8 calories per serving with 30.1g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
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Shape and Rest the Tikkis
Shallow Fry to Perfection
Serve Hot
For a lower-fat option, bake the tikkis in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway through, until golden. You can also cook them in an air fryer at 180°C (360°F) for 12-15 minutes.
To make a vegetarian version, replace the fish with an equal amount of crumbled paneer or mashed raw banana. The rest of the ingredients and method remain the same.
Incorporate finely chopped vegetables like carrots or peas into the mixture for added texture and nutrition. Ensure they are pre-cooked and well-drained.
The fish in this recipe is an excellent source of Omega-3 fatty acids, which are crucial for brain health, reducing inflammation, and supporting a healthy heart.
Lotus stem (nadru) is packed with dietary fiber, which aids in digestion, promotes gut health, and helps in managing blood sugar levels.
This dish provides high-quality protein from the fish, which is essential for muscle repair, building tissues, and overall body function.
Yes, it can be quite healthy. It's rich in protein from the fish and fiber from the lotus stem. The spices used, like turmeric and ginger, have anti-inflammatory properties. To make it healthier, you can bake or air-fry the tikkis instead of shallow-frying to reduce the oil content.
One serving of three Kashmiri Gaad Tikkis contains approximately 350-400 calories, depending on the type of fish and the amount of oil absorbed during frying.
While nadru provides a unique fibrous texture, you can substitute it with grated water chestnuts, mashed raw banana, or even finely chopped cabbage. The taste will be different but still delicious.
Yes, you can prepare and shape the tikkis and store them in an airtight container in the refrigerator for up to 24 hours. Fry them just before serving for the best crispy texture.
Absolutely. You can freeze the shaped, uncooked tikkis by placing them on a tray in a single layer. Once frozen solid, transfer them to a freezer-safe bag. They can be stored for up to a month. Fry them directly from frozen, adding a few extra minutes to the cooking time.
This recipe goes great with these complete meals
A fragrant, mild Kashmiri rice dish where tender mutton and long-grain basmati rice are cooked in a flavorful stock infused with whole spices like fennel and ginger. A true delicacy from the Kashmir valley.
Juicy, flavorful minced meat kababs, seasoned with aromatic spices and fresh herbs, then grilled to perfection. A classic appetizer or main course, perfect for any celebration or barbecue.
A rustic and flavorful Kashmiri dish where tender kohlrabi and its fresh greens are cooked in aromatic spices like fennel and ginger. A simple, comforting side that pairs perfectly with steamed rice.
Baby potatoes are deep-fried until golden and then simmered in a rich, tangy yogurt-based gravy. Flavored with fennel, ginger powder, and Kashmiri chilies, this dish is a true taste of the valley.
