Potato Tikki Sandwich
by Tarla Dalal
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Added to 196 cookbooks
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The desi answer to pre-fabricated burgers! Lightly buttered bread plays host to crisp and sumptuous potato tikkis, crisp lettuce and juicy carrots, with a splash of tomato ketchup too, making the Potato Tikki Sandwich a delicious meal-on-the-go.
The use of green peas adds streaks of its nutty texture to the potato mix, while nigella seeds and amchur powder impart a tantalizing flavour.
You will love the burst of flavours in the tikki, as well as the unique mouth-feel of crisp tikkis sandwiched between the softest of soft breads.
Try other sandwiches that make a meal, like Samosa Chips Sandwich and Schezwan Fries Hot Dog Sandwich .
- Heat the ghee in a broad non-stick pan and add the cumin seeds.
- When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
- Add all the remaining ingredients, except the cornflour, mix well and cook on a medium flame for 1 minute, while stirring continuously.
- Remove from the flame and allow the mixture to cool completely.
- Once cooled, add the cornflour and mix well.
- Divide the mixture into 5 equal portions and roll each portion into a flat round 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 both the sides. Drain on an absorbent paper and keep aside.
- Place 2 buttered bread slices on a clean, dry surface with the buttered side facing upwards.
- Spread ½ tsp of tomato ketchup on both the buttered bread slices.
- Place the potato tikki on a bread slice and put carrot and lettuce evenly over it.
- Sandwich it using another bread slice with the buttered-tomato ketchup side facing downwards.
- Repeat steps 1 to 4 to make 4 more sandwiches. Serve immediately.
Nutrient values per sandwiche
|Vitamin A||446.1 mcg|
|Vitamin B1||0.1 mg|
|Vitamin B2||0.1 mg|
|Vitamin B3||0.9 mg|
|Vitamin C||7.5 mg|
|Folic Acid||34.3 mcg|
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