Tangy Green Channa & Mango Tikkis (Vegan & Gluten-Free)
40 minutes
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About Tangy Green Channa & Mango Tikkis (Vegan & Gluten-Free)
Imagine biting into a vibrant tikki bursting with tangy mango and the satisfying texture of green chickpeas. These Tangy Green Channa & Mango Tikkis are not your average potato snack; they're a flavor explosion inspired by the bright, fresh tastes of Indian chaat.This unique recipe combines hearty mashed potatoes and green channa for a wholesome base, punctuated by the zesty kick of raw mango, ginger, and chili. Vegan and gluten-free, these tikkis are a healthy and delicious choice.Whether you're looking for a quick breakfast, a satisfying snack, or a show-stopping appetizer, these easy-to-make tikkis offer a zesty, modern twist on a classic.
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Recipe Time & More
Prep20 minutes
Cook20 minutes
Total40 minutes
Ingredients
For the Tikkis
- 1 cup Channa chickpeas, green
- 4 cup Potatoes peeled and quartered
- 2 tbsp Mango grated, raw
- 1 tbsp Chilies finely chopped, green
- 1 tsp Ginger Paste
- 1 tsp Garam Masala
- 1/2 tsp Rock Salt
- 1/2 tsp Chili Powder red
- 2 tbsp Coriander finely chopped
- 2 tbsp Olive Oil
For Serving
- 1 cup Greek Yogurt
- 2 tbsp Honey
- 1/2 tsp Salt black
- 1/2 tsp Cumin Seeds roasted and ground
Instructions
- Grate the raw mango and set aside.
- Boil the green channa until tender but not mushy. This helps retain their shape and texture in the tikkis.
- Boil the potatoes until fork-tender. Drain and roughly mash them. Set aside.
- In a large bowl, prepare the tikki filling. Heat 1 tablespoon of olive oil in a pan. Add ginger paste and green chilies. Sauté for a minute until fragrant.
- Add the boiled green channa, rock salt, red chili powder, and garam masala. Stir well to combine.
- Mix in the grated raw mango and chopped cilantro. Remove from heat and let the filling cool slightly.
- Take a portion of the mashed potato and flatten it into a disc. Place a spoonful of the prepared filling in the center. Gently seal the edges, forming a tikki.
- Heat the remaining olive oil in a frying pan. Cook the tikkis over medium heat until golden brown and crispy on both sides. Turning them ensures even cooking and a beautiful crust.
- Serve the hot tikkis with a dollop of Greek yogurt and a drizzle of honey. Sprinkle with black salt and roasted cumin powder for an extra layer of flavor.
Recipe Notes
Good To Know
- This recipe can be served as snacks or breakfast.
- For extra crunch and flavor, coat each tikki lightly with semolina (sooji) or crushed cornflakes before pan-frying.
- For a vegan version, substitute the hung curd with thick coconut yogurt or cashew-based yogurt, and use dairy-free garam masala.
- Toast the garam masala in a dry pan for 30 seconds before adding it to the tikki dough to enhance its aroma.
- Serve the tikkis on a bed of chopped onions and fresh coriander, drizzled with raw mango chutney for a chaat-style presentation.
Expert Tips
- Don't overmix the tikki dough, as this can make them tough. Gently combine the ingredients until just blended.
- If the mixture is too wet, add a tablespoon or two of breadcrumbs or chickpea flour to bind it.
- For even cooking, ensure the tikkis are of uniform thickness and size.
Storage Instructions
- Store leftover tikkis in an airtight container in the refrigerator for up to 3 days.
- Reheat in a pan over medium heat or in the oven until warmed through.
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Recipe Nutrition
Calories: 491kcalCarbohydrates: 75gProtein: 10gFat: 18gPolyunsaturated Fat: 5.4gMonounsaturated Fat: 10.8gSodium: 570mgFiber: 7gSugar: 25g
Geeta Biswas
Articles: 919
4 Comments
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Looks so mouthwatering! Thanks for sharing.
I’m excited to make this at home!
This is amazing! Excited to make it.
Absolutely wonderful! Can’t wait to make it.