chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki |
by Tarla Dalal
Added to 119 cookbooks
This recipe has been viewed 88400 times
chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | with amazing images.
chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | is a protein rich satiating snack. Learn how to make kabuli chana soya cutlet.
The ever-popular tikki reinvents itself as an elixir of good health! Made with protein and fibre rich ingredients like soya granules and chick peas, this delicious kabuli chana soya cutlet is brimful of vitamin B1, zinc and iron, all of which help to strengthen the eye muscles and improve blood circulation to the eye tissues.
Tikkis of various types are very popular in India. Healthy chick pea pattice is a nutritious variant of this all-time favourite snack made with protein and calcium rich ingredients like chick peas and mint.The chick pea potato soya tikki doubles up as a treat to your taste buds, with the spiky flavours of mint, ginger and green chillies. Enjoy these delectable chick pea potato soya tikki hot and fresh on a cool, rainy day!
Such is the appetizing power of this aromatic and tasty snack. If you thought plain potato tikkis are toothsome enough, you will just go ga-ga over this enhanced version that includes white chickpeas, soya granules and garlic paste as some of the key ingredients along with flavourful additions like mint leaves and onions too. A dash of lemon juice, though small in quantity, is essential to boost the flavours of the other ingredients used in the garlicky chick pea, potato and soya tikki.
garlic potato soya tikkis are best served with green chutney.
Tips to make chick pea potato soya tikki: 1. This slurry must be slightly thick as we have used soya granules which makes the tikkis brittle while frying. 2. Ensure that the sides of the tikki are rolled in bread crumbs. 3. Do not fry tikki's at high heat, they will not turn crispy and easily turn brown without being cooked from inside.
Enjoy chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | with detailed step by step images.
Add your private note
Garlicky Chick Pea, Potato and Soya Tikki recipe - How to make Garlicky Chick Pea, Potato and Soya Tikki
Preparation Time: Cooking Time: Total Time:
10Makes 10 tikkis
For chick pea potato soya tikki- To make chick pea potato soya tikki, combine the soya granules and enough hot water in a deep bowl and soak for 10 minutes. Drain and squeeze all the water.
- Combine the kabuli chana, soya granules and mint leaves and blend in a mixer to a coarse mixture without using any water.
- Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
- Divide the mixture into 10 equal portions and roll each portion into a 50 mm. (2”) diameter round tikki.
- Combine the plain flour and ¾ cup of water in a deep bowl and whisk well till no lumps remain.
- Dip each tikki in the maida-water mixture and roll in the bread crumbs till they are evenly coated from all the sides.
- Heat the oil in a deep non-stick kadhai and deep-fry, a few tikkis at a time, till it turns golden brown in colour from all the sides.
- Drain the chick pea potato soya tikki on an absorbent paper and serve immediately with green chutney.
Garlicky Chick Pea, Potato and Soya Tikki recipe with step by step photos
-
like chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | then check our collection of tikki recipes.
-
What are Tikkis? Think starter, and tikki is one of the first options that comes to anybody’s mind! Loved by people of all age groups, tikkis are small, round or oval-shaped snacks, measuring around two or three inches in diameter. Basically, you make a dough of boiled potatoes, sprouts, dals, veggies, herbs and spices in whatever combination you like, shape them into balls, flatten them between your palms and cook them. You can deep-fry or shallow-fry the tikkis. Each of these methods gives you a different texture. Try the Corn and Capsicum Tikki, a deep-fried delight that combines spicy capsicum with juicy corn. Paneer Tikki is one of the most popular examples of shallow-fried tikkis. This method of frying the tikkis in broad shallow pans with lesser amount of oil is especially suitable for soft and fragile tikkis as it is easier to flip over the tikkis and cook them on both sides.
-
what is chick pea potato soya tikki made of? kabuli chana soya cutlet is made from 1 tsp garlic (lehsun) paste, 1 cup soaked and boiled kabuli chana (white chick peas), 3/4 cup boiled , peeled and mashed potatoes, 1/2 cup soya granules, 1/4 cup finely chopped onions, 1/4 cup finely chopped mint leaves (phudina), 1 1/2 tsp green chilli paste, 1 tsp lemon juice, oil for deep frying, bread crumbs and salt to taste. See below image of list of ingredients for chick pea potato soya tikki.
![]()
-
Take a deep bowl, add slightly less than 1/2 cup raw kabuli chana, wash and cover them with enough water.
![]()
-
Cover it with a lid and keep aside to soak for 8 hours. If you are in a hurry and do not have much time then you can soak them in hot water and cover it. It will be done in 4 hours.
![]()
-
This is how the kabuli chana looks after soaking.
![]()
-
Drain well using a strainer.
![]()
-
Soaked and drained kabuli chana.
![]()
-
Boil enough water in a deep vessel and add 1/4 tsp salt.
![]()
-
Add the soaked and drained kabuli chana.
![]()
-
Cook the kabuli chana on a high flame for 15 minutes.
![]()
-
Drain.
![]()
-
Soaked and cooked kabuli chana ready to be used in stir fry recipes and tikkis.
![]()
-
To make chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | first we need to soak the soy granules. Place approx. 1/4 cup of soy granules in a deep bowl.
![]()
-
Pour enough warm water in it.
![]()
-
Cover with a lid and allow them to soak for 10 minutes.
![]()
-
Open the lid and squeeze the soy granules to remove the excess water and discard it. Approx. 1/2 cup of soaked soy granules are ready for Soya tikkis.
![]()
-
In a mixer put 1 cup soaked and boiled kabuli chana (white chick peas).
![]()
-
Add the soaked soya granules.
![]()
-
Add 1/4 cup finely chopped mint leaves (phudina).
![]()
-
Blend in a mixer to a coarse mixture without using any water.
![]()
-
Transfer the mixture into a deep bowl.
![]()
-
Add 3/4 cup boiled , peeled and mashed potatoes.
![]()
-
Add 1/4 cup finely chopped onions.
![]()
-
Add 1 tsp garlic (lehsun) paste.
![]()
-
Add 1 1/2 tsp green chilli paste.
![]()
-
Add 1 tsp lemon juice.
![]()
-
Add salt to taste. We added 1/2 tsp salt.
![]()
-
Mix well with your hands.
![]()
-
Roll each portion between your palms into a 50 mm. (2”) diameter round tikki.
![]()
-
We get 10 equal tikis.
![]()
-
In a bowl put 1/2 cup plain flour (maida).
![]()
-
Add ¾ cup of water.
![]()
-
Whisk well till no lumps remain.
![]()
-
Keep aside. This slurry must be slightly thick as we have used soya granules which makes the tikkis brittle while frying.
![]()
-
To make chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | dip each tikki in the maida-water mixture.
![]()
-
Roll in the bread crumbs till they are evenly coated from all the sides.
![]()
-
Ensure that the sides of the tikki are rolled in bread crumbs.
![]()
-
See the tikki's are thickly quoted.
![]()
-
Heat the oil in a deep non-stick kadhai.
![]()
-
It would be wise to test the temperature of the oil. Add a little piece of dough to the oil. If it comes up gradually, the oil is just right for frying. If it comes up super quickly, the oil is too hot.
![]()
-
For frying the tikki's, carefully slide few tikki's in the oil and deep fry the chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | on a medium flame. Do not fry at high heat, they will not turn crispy and easily turn brown without being cooked from inside.
![]()
-
Deep fry till golden brown on both sides, drain on absorbent paper.
![]()
-
Serve chick pea potato soya tikki | kabuli chana soya cutlet | garlic potato soya tikki | immediately with green chutney.
![]()
-
This slurry must be slightly thick as we have used soya granules which makes the tikkis brittle while frying.
![]()
-
Ensure that the sides of the tikki are rolled in bread crumbs.
![]()
-
Do not fry tikki's at high heat, they will not turn crispy and easily turn brown without being cooked from inside.
![]()
Other Related Recipes
Accompaniments
Nutrient values per tikki
| Energy | 80 cal |
| Protein | 2.2 g |
| Carbohydrates | 11.1 g |
| Fiber | 2.5 g |
| Fat | 3 g |
| Cholesterol | 0 mg |
| Vitamin A | 54 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 2.4 mg |
| Folic Acid | 17.5 mcg |
| Calcium | 22.4 mg |
| Iron | 0.7 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 1.4 mg |
| Potassium | 31.1 mg |
| Zinc | 0.3 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe