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Crispy, savory patties made from water chestnut flour and boiled potatoes. This popular North Indian snack is perfect for fasting days like Navratri, offering a delicious and gluten-free treat.
Prepare the Tikki Mixture
Shape the Tikkis
Shallow Fry the Tikkis
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Crispy, savory patties made from water chestnut flour and boiled potatoes. This popular North Indian snack is perfect for fasting days like Navratri, offering a delicious and gluten-free treat.
This north_indian recipe takes 35 minutes to prepare and yields 4 servings. At 297.76 calories per serving with 4.28g of protein, it's a beginner-friendly recipe perfect for snack or appetizer.
Drain and Serve
Create a small cavity in each tikki and fill it with a mixture of chopped cashews, raisins, and grated coconut before sealing and frying.
Cook the tikkis in an air fryer. Brush them with oil and air fry at 180°C (350°F) for 15-20 minutes, flipping them halfway through, until golden and crisp.
Add 1 teaspoon of grated ginger and 1/2 teaspoon of amchur (dry mango powder) to the dough for a tangy and zesty flavor (ensure these are permitted if you are fasting).
Made from water chestnut flour (singhare ka atta), this recipe is naturally gluten-free, making it a safe and delicious option for those with celiac disease or gluten intolerance.
The complex carbohydrates from both potatoes and water chestnut flour provide a steady release of energy, which is ideal for maintaining stamina during fasting periods like Navratri.
Potatoes are an excellent source of potassium, an essential electrolyte that helps maintain fluid balance, supports healthy blood pressure, and is crucial for proper muscle function.
One serving of three tikkis contains approximately 290-320 calories, primarily from carbohydrates in the potatoes and flour, and fat from the frying oil. The exact count can vary based on the size of the potatoes and the amount of oil absorbed.
It can be a moderately healthy snack, especially during fasting, as it provides energy and is gluten-free. However, since it is shallow-fried, it should be consumed in moderation. For a healthier alternative, consider air-frying or baking them.
Tikkis usually break if the potato mixture has too much moisture or not enough binding agent. To prevent this, ensure your boiled potatoes are cool and dry before mashing, and use the correct ratio of flour to potatoes. If the dough is too soft, add a bit more singhare ka atta.
Yes, you can prepare the dough and store it in an airtight container in the refrigerator for up to 24 hours. However, potatoes can sometimes release water, so you might need to add a little more flour before shaping and frying.
These tikkis pair wonderfully with vrat-friendly chutneys like mint-coriander chutney (phudina chutney), sweet tamarind chutney (imli ki chutney), or plain yogurt (dahi) seasoned with sendha namak and roasted cumin powder.