Kand Tikki


by
Kand Tikki

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD

Added to 8 cookbooks   This recipe has been viewed 10317 times

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 .

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Kand Tikki recipe - How to make Kand Tikki

Preparation Time:    Cooking Time:    Total Time:     Makes 14 tikkis
Show me for tikkis

Ingredients
1 1/2 cups boiled , peeled and mashed purple yam (kand)
2 1/2 tbsp coarsely crushed peanuts
2 tbsp finely chopped coriander (dhania) , optional
1 1/2 tbsp arrowroot (paniphal) flour
1/2 tsp ginger (adrak) paste
2 tsp green chilli paste
2 tsp sugar
2 1/2 tsp lemon juice
salt to taste
oil for deep-frying
Method
    Method
  1. Combine all the ingredients in a deep bowl and mix well.
  2. Divide the mixture into 14 equal portions and shape each portion into a round, flat 50 mm. (2”) tikki.
  3. 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.
  4. Serve immediately.

Nutrient values (Abbrv) per tikki
Energy70 cal
Protein1 g
Carbohydrates8.7 g
Fiber1.3 g
Fat3.6 g
Cholesterol0 mg
Sodium3 mg

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Reviews

Kand Tikki
5
 on 23 Feb 17 03:35 PM


These kand tikkis are made by me not only on fasting days but also often as they are soo tasty, I loved this recipe and when served with green chutney it was just outstanding