Ingredients with Measurements:
- 500g grated petha (white pumpkin)
- 1 cup boiled and mashed potatoes
- 1/2 cup bread crumbs
- 1/4 cup chopped coriander leaves
- 1/4 cup chopped mint leaves
- 2 green chillies, finely chopped
- 1 tsp ginger paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp garam masala powder
- Salt to taste
- Oil for frying
Special equipment needed:
- Non-stick pan
- Spatula
Step-by-step instructions:
1. In a large mixing bowl, combine grated petha, mashed potatoes, bread crumbs, coriander leaves, mint leaves, green chillies, ginger paste, cumin powder, coriander powder, garam masala powder, and salt. Mix well.
2. Divide the mixture into equal portions and shape them into small tikkis.
3. Heat oil in a non-stick pan over medium heat.
4. Once the oil is hot, gently place the tikkis in the pan and fry until golden brown on both sides.
5. Remove the tikkis from the pan and place them on a paper towel to absorb excess oil.
6. Serve hot with mint chutney or tomato ketchup.
- Time:
Preparation time: 20 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes 12-15 tikkis
Nutritional information:
- Calories: 120 per tikki
- Total fat: 5g
- Total carbohydrates: 17g
- Protein: 2g
Substitutions for ingredients:
- Instead of grated petha, you can use grated bottle gourd or zucchini.
- Instead of bread crumbs, you can use roasted gram flour (besan).
Variations:
- You can add chopped onions and garlic to the mixture for extra flavor.
- You can stuff the tikkis with paneer or cheese for a cheesy twist.
Tips and tricks:
- Make sure to squeeze out excess water from the grated petha before adding it to the mixture.
- If the mixture is too wet, add more bread crumbs or gram flour to bind it together.
- You can also shallow fry the tikkis instead of deep frying them.
Storage instructions:
- Store the leftover tikkis in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- To reheat the tikkis, place them in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
- Arrange the tikkis on a serving platter and garnish with chopped coriander leaves and mint leaves.
Garnishes:
- Chopped coriander leaves and mint leaves
Pairings:
- Mint chutney or tomato ketchup
Suggested side dishes:
- Masala chai or lassi
Troubleshooting advice:
- If the tikkis are breaking apart while frying, add more bread crumbs or gram flour to the mixture to bind it together.
Food safety advice:
- Make sure to wash and clean the vegetables properly before using them in the recipe.
Food history:
- Petha Tikki is a popular street food in North India, especially in the state of Uttar Pradesh.
Flavor profiles:
- Spicy, tangy, and slightly sweet
Serving suggestions:
- Serve the tikkis as an appetizer or snack.
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Region: Indian