Crispy Kheel Tikki: Indian Puffed Rice and Potato Patties
40 minutes
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About Crispy Kheel Tikki: Indian Puffed Rice and Potato Patties
Craving a crispy, flavorful snack with an Indian twist? These Crispy Kheel Tikki offer a delightful departure from traditional potato patties, boasting a surprising lightness and satisfying crunch.The secret? Puffed rice (kheel) creates a unique texture, while a blend of aromatic spices and fresh herbs delivers an explosion of flavor. Quick and easy to prepare, these tikkis are perfect as an appetizer or a satisfying snack.Serve them hot with your favorite chutney for an unforgettable taste of India. Get ready for a truly delicious experience!
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Recipe Time & More
Prep25 minutes
Cook15 minutes
Total40 minutes
Ingredients
For the Kheel Tikki
- 2 cup Puffed Rice kheel
- 2 large Potatoes boiled
- 2 tbsp Onion finely chopped
- 1 tbsp Chilies finely chopped, green
- 1/4 cup Coriander finely chopped
- 1 1/2 tsp Salt or to taste
- 1 tsp Chili Powder red
- 1 tsp Garam Masala
- 1 tbsp Lemon Juice
For the Coating
- 2 tbsp Corn Flour
- 1 cup Breadcrumb
For Frying
- Oil for frying
Instructions
- Soak the puffed rice (kheel) in water for 5 minutes. This softens the kheel, allowing it to bind with the potatoes.
- Drain the kheel thoroughly, pressing out any excess water.
- In a large bowl, combine the mashed potatoes, drained kheel, chopped onion, green chilies, cilantro, salt, red chili powder, garam masala, and lemon juice.
- Mix well to ensure all the ingredients are evenly distributed.
- Divide the mixture into equal portions and shape them into round, flat patties.
- In a shallow dish, prepare a smooth, thick slurry by whisking the corn flour with a little water.
- Spread the bread crumbs on a separate plate.
- Dip each tikki into the corn flour slurry, ensuring it's fully coated.
- Then, coat the tikki evenly with bread crumbs, pressing gently so they adhere.
- Heat the oil in a deep skillet or frying pan over medium heat.
- Carefully place the breaded tikkis in the hot oil, ensuring not to overcrowd the pan.
- Fry the tikkis for several minutes on each side, until they turn golden brown and crispy.
- Remove the fried tikkis from the oil and place them on a plate lined with absorbent paper to drain excess oil.
- Serve the hot, crispy Kheel Tikki immediately with your favorite green chutney.
Recipe Notes
Good To Know
- For an extra-crispy exterior, briefly dry roast the kheel on low heat before combining with the potato mixture; this helps prevent sogginess and enhances the crunch.
- If you prefer a tangier flavor, add a teaspoon of amchur (dry mango powder) or a splash of lemon juice directly into the mixture before shaping the tikkis.
- To make a gluten-free version even more interesting, bind the mixture with a little besan (chickpea flour) or arrowroot powder instead of regular flour, which will also help hold the patties together and add a subtle nutty taste.
- For festive presentation, top each tikki with a spoonful of green chutney, a dollop of whisked yogurt, and a sprinkle of finely chopped onions and sev just before serving.
Expert Tips
- Don't overmix the potato mixture, as this can make the tikkis dense. Gently combine the ingredients until just incorporated.
- For even cooking, ensure the tikkis are of uniform thickness and size.
- Shallow fry the tikkis in a small amount of oil over medium heat for a crispy exterior and a soft interior. Avoid overcrowding the pan.
Storage Instructions
- Store leftover tikkis in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or oven until heated through.
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Recipe Nutrition
Calories: 148kcalCarbohydrates: 8gProtein: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mgFiber: 1gSugar: 1g
Hem Lata Srivastava
Articles: 200
5 Comments
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This looks so good! Appreciate the share.
I’m excited to make this at home!
This is delightful! Thanks for the recipe.
Such a beautiful dish! Can’t wait to try it.
Absolutely mouthwatering! Thanks for sharing.