10-12 pieces

    30 minutes (Preparation )

10 second read: This is a quintessential north Indian snack and can be served with chole or ragda or as it is with a good green chutney. This recipe is inspired from the most amazing tikkis served in the streets of old Delhi.

For the outer shell

a) Peel and mash the boiled potatoes. Soak the bread in water and squeeze it out. Mix it with the potato mash. Add the other ingredients and mix thoroughly

For the filling

a) Par Boil the peas and roughly crush them. Heat up the oil in a frying pan. Add the dry spices and roast for a minute. Add the green chilly and peas and mix thoroughly. Cook on low heat.

Final preparation 

a) Divide the potato mix into 10 to 12 equal parts. Spread on your palm. Take a spoon of the stuffing and place in the centre. Cover it back up and flatten it like a disc.

b) Dust the patties in the flour and pan fry in a heavy bottomed pan till both sides are golden and crispy.

c) Serve with green chutney, imli chutney


Chef's tip

Tikkis can also be deep fried if one is short on time. The stuffings can also vary, you can use anything from green peas to soaked daal to kheema.

Ingredient Checklist:

For the outer shell

6 to 7 pieces Boiled potato
3 slices Bread
To taste Salt
½ bundle Fresh green coriander
1nos Onions (finely chopped)

For the filling

200 gms Green peas
1 tsp Coriander powder
1 tsp Jeera powder
1 tsp Red chilly powder
2 tbsp Oil
2 nos. Green chilly (chopped)

For the final frying

100 gms Corn flour / maida
To fry Oil / ghee