Tag Archives: tikkis

Beetroot Tikkis – II

Two years ago, I wrote about how my beetroot chutney evolved into beetroot tikkis. Click below.


And last Sunday, 9 February 2020, I made potato-beetroot Tikkis for breakfast. My family loved them and I was happy to see them disappear in a jiffy. But I got far greater satisfaction from the fact that I could finally put a jarful of corn flakes, which were close to their expiry date, to good use.

Here are the step-by-step pics. They are self-explanatory.

1. First assemble all the ingredients, boiled potatoes, green coriander, curry leaves, grated beetroot, salt, coriander powder, jeera powder, red chili powder, salt, ginger-garlic paste in a mixing utensil. Also, add a handful of frozen peas and about 2 cups of corn flakes powder (not shown here) got after microwaving cornflakes and grinding them in a mixie.

2. Mash and gather it all into a soft dough.

3. Take out little rolls in your palm and shape them as Tikkis.

5. Deep fry the Tikkis in a karahi in batches. Don’t overcrowd them.

6. Once they turn brown all over, take them out and place them in a sieve. Don’t keep them on tissue paper, as they may become soggy and lose their crispiness.

Have them with chutney or any other dip of your choice.

We had them with green chutney made from green mint and coriander leaves, green chilies, lemon juice, and peanuts. I removed the stalks of coriander twigs and put them into the Tikkis dough (see pic 1) instead of the chutney as they make the chutney bitter. See below.


Culinary Experiment No.2 – Dalia Tikki

About 5 years ago, I bought a packet of pre-roasted dalia (coarsely ground wheat) and made porridge with it. My family didn’t like it at all and the idea of making some other dalia dish, such as dalia khichdi, didn’t seem to be worth it. So the jarful of dalia remained un-utilized and its presence kept on tormenting me. Being a home-maker, I hate to see food items getting wasted. Every grain, after all, takes a lot of resources and efforts to create.

Yesterday, I checked this jar and to my utter amazement, I found the Dalia as fresh as it was 5 years ago! An idea then took shape in my mind. Inspired by my recent experiment with Murmure, I decided to make Dalia tikkis. As I had expected, they were a great hit! I had some pudina chutney in my fridge, which I had made the previous day. The two together made great company.

The best part of it, as far as I was concerned, was that I could turn an unused food item to something of great value. My jar of Dalia is empty now and I feel as though a great burden has been lifted off my shoulders.

Here are the step-by-step pics.

Step 1: Grind roasted dalia in the mixie and mix this powder with the boiled potatoes.



Step 2: Add spices (salt, chilli powder, amchur, ginger-garlic paste), cut green chillies, green coriander leaves, chopped onion) and mix into a dough.



Step 3: The dough is ready now.



Step4: Take out balls from this dough and turn them into tikkis.



Step 5: Deep fry the tikkis as I did. But if you wish, you may shallow-fry them on a non-stick pan.



Step 6: Keep turning them over till they turn golden-brown on all sides and take them out.



Step 7: Place the tikkis on tissue paper to drain out excess oil. Serve them with green chutney or any other dip of your choice.



Culinary Experiments

Starting point…



This week I tried out something new in the kitchen. It was a great success and  filled me with immense joy and satisfaction. Before you jump to conclusions, let me make it clear that I am not a cooking expert and my knowledge of cooking has more to do with experience than any real interest. I cook because I have to and cooking day in and day out as a daily routine is such a mundane affair, isn’t it?

Appreciation from my family did, of course, contribute to my happiness. But more important to me was the fact that I managed to save a food item from being wasted and turn it into something that everyone found tasty. Isn’t that such a wonderful thing and environment-friendly too?

Alright, let me clear up the suspense. I am talking about the trivial, lowly murmure that gets left over from pujas at home or when we bring it home as Prasad after visiting big temples. Most of it catches fungus in the end and that’s when it is discarded. To avoid this situation, I started giving it all to my maid servant. But every time I did so, the expression on her face indicated that she did not feel very obliged. It was obvious that even she did not know what to do with it and probably just threw it away into the garbage.

What I made was the aloo tikki with a difference. Instead of using bread as the binding agent, I used the left-over murmure. First, I dried the murmure in the microwave oven and let it cool outside for about 15 minutes. Once they became crisp, I ground them in the mixie. I then mixed this powder with the boiled and peeled potatoes and rest of the procedure was as usual for tikkis, that is, adding all those ingredients (salt, chilli powder, ginger-garlic paste, sliced onion, green coriander, jeera powder, dhania powder, garam masala powder, and amchur) and kneading the whole stuff into tight dough. From this dough, I took out average sized balls which I rolled into tikkis.

Next step was the frying part. I used the deep frying method as it’s faster. I read somewhere that deep frying isn’t as bad as it’s made out to be vis-a-vis shallow frying. But you don’t necessarily have to accept this; it’s a democratic, free country, thank God; shallow fry your tikkis on a non-stick tawa, if that’s how you like them…

Here are the lovely tikkis, shedding their excess oil on tissue paper.

The End-products

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I would also like to add that 2 days ago, my husband brought home a fresh stock of murmure, some dry fruit, batashe, and mishri from his visit to Vaishno Devi. I mixed up some of this stuff into a bowl and had it distributed as Prasad in my office. My latest best friend in my office, a new joinee, loved it so much that she asked me to bring all the remaining once again to office especially for her. And she loved the tikkis too.

Well, that’s how I finished up my murmure this time, spreading joy and happiness all the way through…

6 April 2016