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–+ servings
Recipe served in a plate

Kuttu ki Tikki

Kuttu ki Tikki is a gluten-free Indian snack made from buckwheat flour and boiled potatoes, mixed with spices and herbs. The mixture is shaped into patties and shallow-fried until crispy. Serve hot with green chutney or yogurt for a tasty treat, especially during fasting!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Snack
Cuisine Indian
Servings 5 Tikkis
Calories 150 kcal

Ingredients
  

Ingredients

  • 1 Cup Buckwheat Flour (Kuttu Ka Atta)
  • 2 Boiled Potatoes medium-sized, peeled and mashed
  • ¼ Cup Roasted Peanuts coarsely ground
  • 1 Green Chili finely chopped (optional)
  • 2 tablespoon Coriander Leaves finely chopped
  • ½ teaspoon Cumin Seeds
  • ½ teaspoon Black Pepper Powder
  • Rock Salt (Sendha Namak) to taste
  • Regular Salt to taste
  • Oil for frying

Instructions
 

1. Prepare the Ingredients:

  • First, boil the potatoes until they're soft, then peel and mash them well.
  • Next, roast and coarsely grind the peanuts. Also, chop the green chili and coriander leaves finely if you want to use them.

2. Mix the Dough:

  • In a large bowl, mix the mashed potatoes, buckwheat flour, ground peanuts, chopped green chili, and coriander leaves.
  • Then, add cumin seeds, black pepper powder, rock salt, and regular salt to taste.
  • Stir everything well until it's combined. If the mix feels too dry, add a little water; if it’s too wet, add more buckwheat flour.

3. Shape the Tikkis:

  • Now, divide the mixture into small pieces and shape each one into a round, flat patty. Make sure to flatten them a bit so they cook evenly.

4. Fry the Tikkis:

  • Heat oil in a non-stick skillet over medium heat. Once the oil is hot, carefully place the tikkis in the skillet.
  • Fry each side for about 3-4 minutes until they are golden brown and crispy. Then, take them out and drain on paper towels.

5. Serve:

  • Finally, serve the hot tikkis with mint chutney or yogurt on the side. Enjoy!

Notes

Tips for Perfecting the Tikki

To prevent breaking, make sure the dough isn’t too soft.
Add a little extra buckwheat flour if needed.
For a crispy, golden finish, fry on medium heat—too high can burn them! 
Also, chill the tikkis for 30 minutes before frying to help them hold their shape! 

Tips for Shaping Tikkis Uniformly

    • Use equal portions: To ensure the tikkis are of even size, it's important to divide the dough into equal pieces. This way, each tikki will cook uniformly, giving you the perfect shape and texture! 
    • Shape with wet hands: This simple step helps prevent the dough from sticking to your fingers, making it easier to form smooth, uniform tikkis. 
    • Press gently: Don’t press too hard, just enough to form smooth, round tikkis! 
    • Chill before frying: Helps them stay intact while cooking! 

Nutrition

Nutrition Facts
Kuttu ki Tikki
Amount per Serving
Calories
150
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
1
g
6
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Sodium
 
200
mg
9
%
Potassium
 
400
mg
11
%
Carbohydrates
 
18
g
6
%
Fiber
 
3
g
13
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
100
IU
2
%
Vitamin B1
 
0.1
mg
7
%
Vitamin B2
 
0.1
mg
6
%
Vitamin B3
 
2
mg
10
%
Vitamin B5
 
0.2
mg
2
%
Vitamin B6
 
0.1
mg
5
%
Vitamin C
 
5
mg
6
%
Vitamin E
 
0.5
mg
3
%
Vitamin K
 
5
µg
5
%
Calcium
 
30
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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