TEMPTING TIKKIS | BY: DR. KAVIRAJ KHIALANI-CELEBRITY MASTER CHEF.

A perfect treat this monsoon season!

Tikkis are one of the interesting concepts to prepare for a light meal, snack or for a get together as well. It is not only easy to make many variations to tikkis but also it appeals and excites people of all age groups. Tikki is a typical indian concept which is an age old concept known to us and we have enjoyed the basic aloo tikkis with various variations attached to it be it with a stuffing of cheese, capsicums or keema etc.

Tikkis can be made in a number of ways and with inviting innovative ideas and flavors to balance the taste and texture to treat our palate. One of the most basic ingredient which comes to our mind when we talk of tikkis is potato, the humble ingredient which is universally known and versatile in its uses and appeal. We love potatoes in so many ways in our foods and recipes and tikki is just one of those.

My experience with tikki treats has been very exciting and exploring from using a combination of root vegetables like sweet potatoes, beetroot and even pumpkin and yam in combination with regular potatoes, tikkis have turned out yum! For me trying out something new and experimental recipes comes second to nature and there comes the thought of creating international fusion tikkis. A varied choice of tikkis with pasta, macaroni, spaghetti, olives to pick on Italian styles, the roasted corn and salsa tikkis, jalapeno and peri peri spiced cheese tikkis, bell pepper and corn stuffed tikkis from mexican fusion, spring onion and soy tikkis, Chinese shitake mushroom schezuan tikkis, Indo-Chini chicken Manchurian tikkis and more from our favorite Chinese cuisine! There is so much more to try out and offer a pleasant surprise to our loved ones and guests from a tikki platter!

Here are a few easy to make tasty- yummy tikkis to try out!

Recipe-1] CHICKEN CHEESE TIKKIS

Ingredients

Boiled mashed potatoes- 2 cups/ 3 -4 med sized potatoes.

Salt to taste

Oil-to shallow/deep fry

Bread crumbs-1/2 cup

Maida/corn flour- as needed for binding-1/2 cup

Boiled chopped chicken-1/2 cup

Chopped green chili-1 tsp

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Grated cheese- 2 tbsp.

Coriander leaves-2 tbsp.

Chaat masala-1/2 tsp

To serve with:

Tomato ketchup/ green coriander-mint chutney/dips.

Method:

1. Prepare all the ingredients for the chicken cheese tikkis.

2. In a mixing bowl, combine together the boiled mashed potatoes, chilies, cooked chopped chicken, capsicums, salt, herbs, chili flakes, chaat masala, maida, coriander leaves, cornflour, little bread crumbs and mix well.

3. Apply little oil on the hands and divide the mixture into 10-12 lime sized equal portions and shape it into tikkis ½ inch thickness and coat with breadcrumbs/maida/corn flour water batter and chill for 20 mins.

4.Deep fry/shallow fry the chicken cheese tikkis to a nice golden crusty color and remove on a kitchen paper drain off any excess oil and serve hot with choice of chutneys/dips/sauces.

Recipe- 2] HERBED FISH TIKKIS

Ingredients:

Boiled mashed/grated potatoes- 2 cups/ 3-4 med sized.

Boneless fish- 1 cup cooked by steaming, baking or poaching.

Spring onion greens-2 chopped

Garlic-1 tsp chopped

Dill leaves/shepu/ sua bhaji- 2 tsp chopped.

Green chilies-1 tsp chopped

Salt and pepper powder to taste

Oil-2 tsp + as needed for frying

Garam masala powder-1/2 tsp

Coriander leaves- 2 tsp. chopped

Maida/corn flour- 2-3 tbsp. as needed for binding

Bread crumbs-1 cup

Chaat masala-1/2 tsp sprinkle and serve.

To serve with: chutneys/ sauces/ dips.

Method:

1. Prepare all the ingredients for the fish tikkis.

2. In a pan heat oil and add in the garlic, chilies, onions and saute for a few seconds.

3. Add in the potatoes, and salt, pepper, spices to taste and mix well cook for 3-4 mins, add in the fish and mix it in.

4. Add coriander leaves, dill leaves and little bread crumbs and get it all coming together with binding.

5. Apply little oil on the hands and divide the fish tikki mixture into 8-10 equal portions and shape them into tikkis, dip them in a thick batter of maida and water and coat with bread crumbs and chill for 20-25 mins then deep fry until golden brown and remove on a kitchen paper, serve hot sprinkle little chaat masala on the top and serve with sauces/chutneys.

Recipe-3] MUSHROOM MASALA TIKKIS

ingredients

sweet potato-2 cups boiled, grated/mashed

oil-2 tsp + as needed for frying.

Jeera-1/2 tsp

Ginger-garlic- chili paste- 1 tsp mix

Capsicums-2 tbsp. chopped

Mushrooms- 4-6 no chopped

Grated cheese- 2 tbsp.

Red chili powder-1/2 tsp

Garam masala powder-1/4 tsp

Coriander leaves-2 tbsp.

Salt and pepper to taste

Mixed herbs-1/2 tsp

Chili flakes-1/2 tsp

Maida/ corn flour- 3-4 tbsp. as needed for binding

Bread crumbs- 1 cup

Method:

1. Prepare all the ingredients for the mushroom masala tikkis.

2. In a pan heat oil and add the jeera, ginger- garlic- chili paste and add in the capsicums, mushrooms, salt, pepper, herbs, chili flakes and all the masalas, add 1 tsp maida into the pan and mix well.

3. Cook the mushroom mixture for 4-5 mins on medium flame, add in the grated/mashed cooked sweet potatoes, coriander leaves, some bread crumbs, cheese and mix well, turn off the flame, remove the mixture into a thali and allow to cool a little.

4. Apply little oil on the hands and divide the tikki mixture into 10-12 equal portions and shape them into small bite sized tikkis and allow to chill for 20 mins.

5. Prepare a thick coating batter of maida and water and coat the tikkis with it and then with bread crumbs and deep fry on a medium hot flame until nice and golden crispy. Remove on a kitchen paper and drain excess oil and serve hot.

Recipe-4] SPINACH AND COTTAGE CHEESE TIKKIS

Ingredients:

Potatoes- 2 cups/3-4 med sized, boiled, peeled, grated.

Oil-2 tsp

Ginger-garlic paste-1 tsp

Green chilies- 1tsp chopped

Onion-1/2 small chopped

Spinach leaves-1/2 cup blanched, finely chopped

Paneer-1/4 cup grated.

Cheese-2 tbsp. grated

Roasted crushed peanuts-2 tbsp.

Mint and coriander leaves- 2 tbsp. chopped

Garam masala powder-1/2 tsp

Chaat masala powder-1/4 tsp

Maida/corn flour/bread crumbs as needed for binding and coating.

To serve with: chutneys/ sauces/ dips.

Method:

1. Prepare all the ingredients for the spinach and cottage cheese tikkis.

2. Heat oil in a pan add in the ginger, garlic, chilies and saute for a few seconds add in the spinach, potatoes, salt, and all powder masalas and mix well, cook for 3-5 mins on a low flame and add paneer, cheese, coriander, roasted crushed peanuts, mint leaves and mix.

3. Remove the mixture onto a plate add a little bread crumbs and check for binding. Apply oil on the hands and divide the mixture into 10-12 equal portions and shape like tikkis. Coat them with a little corn flour or maida and shallow fry with little oil on a non-stick tava and serve hot with chutney/sauce.

Recipe-5] VEG KEEMA TIKKIS

Ingredients

Oil-2 tsp

Butter-1 tsp

Jeera-1/2 tsp

Garlic-1 tsp chopped

Ginger-1 tsp chopped

Green chilies-1 tsp chopped

Onion-1/2 small chopped

Soya keema/granules-1/2 cup soaked in 2 cups warm water and 20 mins.

Salt and pepper to taste

Red chili powder-1/2 tsp

Turmeric powder-1/4 tsp

Coriander powder-1 tsp

Garam masala powder-1/4 tsp

Chaat masala-1/4 tsp

Coriander-2 tbsp. chopped

Boiled mashed potatoes-2 cups

Maida/corn flour/bread crumbs as needed for binding

Oil to deep/shallow fry.

To serve with: chutneys/sauces/dips

Method:

1. Prepare all the ingredients for the veg keema tikkis.

2. Heat oil in a pan add in the jeera, ginger, garlic, chili, onions and saute for a few seconds.

3. Add in the soaked drained soya keema, salt, masalas and bhunao for few mins, add in little water around ¼ cup and cook the soya keema for 8-12 mins on low flame. Add in the coriander, mashed potatoes and mix well.

4. Remove onto a thali and add bread crumbs and mix well and make it shape up like a dough texture to prepare tikkis.

5. Apply little oil on the hands and divide the veg soya keema mixture into 10-12 equal portions and shape them into tikkis and let them chill for 20-25 mins in the fridge.

6. Coat them maida/corn flour and shallow fry on a non-stick tava with little oil to a nice golden color and remove and serve hot with chutneys/ dips.

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Dr. Kaviraj Khialani.Celebrity Master Chef.Mumbai.

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