Kand Tikki by Tarla Dalal

Kand Tikki by Tarla Dalal

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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.

  

Recipe Description for Kand Tikki

Preparation Time: 
Cooking 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
  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.

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