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Kand Tikki is a perfect recipe to try when you are bored of potato-based snacks. In a smart twist, this recipe enables you to use kand instead of potatoes to make tikkis, especially in the winter, when this root vegetable is in season and you can’t skip a visit to the market without buying some!
The nutty taste of peanuts augments the rustic taste of kand, making this tikki all the more delicious. When making this tikki make sure the edges are smooth, otherwise, it might open up while frying.
If you use rock salt or fasting salt instead of regular salt, this recipe also becomes fit to have on fasting days. Coriander gives a nice peppy touch to the tikki, but it is optional and can be avoided if you don’t want it.
You can also try other kand recipes like Kand Stir-Fry and Kand Na Bhajiya .
- Combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 14 equal portions and shape each portion into a round, flat 50 mm. (2”) tikki.
- Heat the oil in a deep non-stick pan and deep-fry, a few tikkis at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve immediately.
Nutrient values (Abbrv) per tikki
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