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Crunchy Chunky Tikki, step by step on video
See how to make the potato dough and the crunchy stuffing, how to seal the tikkis so nothing oozes out, and how to coat and fry them.
6:38 · Recipe video · Cooking with Siddhi
Crunchy Chunky Tikki is a stuffed aloo tikki with a twist. Normally people make plain aloo tikki, but I fill mine with a crunchy stuffing of vegetables, paneer, mint, coriander, masala boondi and roasted papad, then coat the tikkis in bread crumbs and deep fry them until light golden.
The name says it all: crunchy outside, chunky inside. Serve them hot with green chutney.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love these tikkis
- A twist on aloo tikki: a stuffed tikki with a unique filling.
- Crunch in every bite: masala boondi and roasted papad in the stuffing, bread crumbs outside.
- Fresh and tangy: mint, coriander, lemon juice and chaat masala.
- Paneer in the filling: grated paneer makes the stuffing rich.
Ingredient notes
- Potatoes: 2 large potatoes, boiled and grated, mixed with salt and 2 to 3 tbsp bread crumbs to make the dough.
- Masala boondi and papad: they give the stuffing its crunch.
- Grated paneer: 2 tbsp, mixed into the vegetable stuffing.
- Corn flour paste and bread crumbs: dip each tikki in the paste, then coat it in bread crumbs before frying.
Crunchy Chunky Tikki Recipe
Stuffed aloo tikkis with a crunchy filling of vegetables, paneer, mint, masala boondi and roasted papad, coated in bread crumbs and deep fried until light golden.
Ingredients
- 2 large potatoes, boiled and grated
- 1 tbsp onion, finely chopped
- 1 tbsp capsicum, finely chopped
- 2 tbsp carrot, finely chopped
- 2 tsp green chilli paste
- 2 tbsp paneer, grated
- 1 tbsp mint leaves, finely chopped
- 1/2 cup coriander, finely chopped
- 1 tsp chaat masala
- 1 tsp lemon juice
- 2 tsp roasted cumin powder
- 2 to 3 tbsp masala (spice) boondi
- 2 tbsp roasted papad, crumbled
- Bread crumbs (2 to 3 tbsp for the dough, plus more for coating)
- Salt to taste
- Corn flour paste, for coating
- Oil for deep frying
Instructions
- Make the potato dough. In a bowl of boiled, grated potato, add salt to taste and 2 to 3 tbsp bread crumbs and mix well. The potato dough is ready.
- Make the stuffing. In a mixing bowl, add the capsicum, onion, carrot, finely chopped mint and coriander, and the green chilli paste. Add the lemon juice, chaat masala, roasted cumin powder and salt to taste, then the grated paneer, and mix well.
- Add the crunch. Add the masala boondi and crushed papad to the stuffing and stir well.
- Set up. Keep the potato dough, the stuffing and an empty plate ready.
- Stuff. Take some dough and flatten it in your palm. Add 1 tbsp of stuffing and seal it from all sides.
- Shape. As you form a small ball, press gently from all sides so the stuffing does not ooze out. Then press and flatten the ball. Make the rest the same way.
- Set up for coating. Keep the stuffed tikkis, a bowl of bread crumbs and a bowl of corn flour paste ready.
- Heat the oil. Heat oil in a deep-bottomed pan.
- Coat. Meanwhile, dip a tikki in the corn flour paste first, then coat it with bread crumbs.
- Fry. Add the tikki to the hot oil and deep fry on a low flame until light golden brown on both sides. Coat and fry all the tikkis the same way.
- Serve. Take them out onto a kitchen towel-lined plate and serve hot with green chutney.
Recipe by Siddhi Panchal.
Tips for perfect stuffed tikkis
- Press gently from all sides while shaping so the stuffing does not ooze out.
- Dip in corn flour paste first, then bread crumbs, for an even coat.
- Fry on a low flame until light golden brown on both sides.
What to serve with Crunchy Chunky Tikki
Serve them hot with green chutney. For a starter platter, add my Papad Potato Rolls, Khasta Paneer and Veg Kabab.
Crunchy Chunky Tikki FAQs
What makes this tikki crunchy?
The stuffing has masala boondi and roasted, crumbled papad, and each tikki is coated in bread crumbs before frying.
How do I stop the stuffing from coming out?
Seal the dough from all sides around the stuffing and press gently from all sides while shaping.
How much stuffing goes in each tikki?
Use about 1 tbsp of stuffing for each tikki.
Should I fry on high or low flame?
Deep fry on a low flame until light golden brown on both sides.
What do I serve with crunchy chunky tikki?
Green chutney goes perfectly with these tikkis.
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