Roti Ki Tikki, as the name denotes, is a brilliant way of using leftover Chapatis to create a yummy appetizer. You must be thinking why the sudden use of leftover rotis. I personally feel that food is for gnawing and not for wasting. When you look at this recipe, you will understand how delicious dishes can still be made with leftovers, without compromising on nutrient quotient.
There are some more tikki recipes such as Aloo tikki, Aloo palak ki tikki, Capsicum masala tikki.
Roti Ki Tikki is just another form of cutlet, made from powdered Chapati and loads of veggies. Some of you might try to relate it with Aloo Tikki, but that is not the case. I have replaced it with other fresh vegetables and taken the risk to show my culinary skills. You will find chopped onion, cabbages, coriander leaves and grated paneer in its batter. I personally feel that this recipe demands a smooth texture, so I have used fresh cream or ‘malai’ in it. However, to bind this eclectic mixture, I have used corn flour since it acts as a thickening agent.
If you are a health freak, as my husband, then I would suggest dabbing the extra oil with a tissue. In this way, you can make it a safe snack for your loved ones.
There is a story behind every recipe of mine and this one is no exception. So it all started when my husband tasted Aloo Tikki at his friend’s birthday party. He really adores this snack, so he urged me to cook it for him at home. This was when I thought of giving that titbit a touch of my creativity. I immediately replaced the aloo with a mix of veggies for preparing the batter. I remember how much he praised me, for my culinary skills, and still does.
A platter of Roti Ki Tikkis definitely has the power to captivate the hearts of foodies. If you are on diet plan or even if you are not, this cutlet is worth trying. I know how people denounce deeply fried snacks, but indulging in such sinful desires is perfectly fine on selected days.
Consuming the same regular meals every day might just bore you so it is better to prepare something different and leftover Roti Ki Tikki might just suffice your needs. These golden brown crusty cutlets can also be put in sandwiches to put together a yummy lunch box recipe. I am sure your kids will love it. However, when you make it as an evening snack, I would suggest serving it hot with zesty green chutney or tangy tomato sauce or rather a fiery schezwan sauce.
Roti Ki Tikki, as the name denotes, is a brilliant way of using leftover Chapatis to create a yummy appetizer. You must be thinking why the sudden use of leftover rotis. I personally feel that food is for gnawing and not for wasting.
- 5 medium sized left over roti
- 2 medium sized potatoes boiled and mashed
- 1/2 cup onion finely chopped
- 1/3 cup cabbage finely chopped
- 1/4 cup coriander leaves finely chopped
- 2 pieces green chilly chopped
- 1 tsp ginger grated
- 1 cup paneer grated/ homemade chena
- 1 ½ tsp kasuri methi
- 1 tsp red chilly powder
- 3/4 tsp Garam masala
- Salt to taste
- 1 tbsp fresh cream
- 11/2 tsp oil
- Cornflour as required
- Put roti in a jar and grind it to rough powder.
- Put roti powder in a mixing bowl and add the chopped veggies (onion, cabbage, coriander leaves, green chilly and grated ginger).
- Now add grated paneer or homemade chena and all the spices: Kasuri methi, red chilly powder, garam masala, salt as per taste to the mixture.
- Lastly add fresh cream and mix all the mixture until well combined.
- To make tikki take some portion of the mixture, roll it in your palms and give the shape of tikki.
- Repeat the same process for rest of the tikki.
- Put dry cornflour in a plate and roll each tikki in dry cornflour and coat it evenly all around. This way tikki will become crispier. If you do not have cornflour then you can use bread crumbs also to make it crispy.
- Take non-stick pan and put oil in it, once the oil becomes hot place tikki one by one into the pan and shallow fry it on medium flame from down wards.
- Do not overcrowd the pan, fry it in batches.
- Once tikki gets golden brown in colour from downwards then flip it over and cook from other side too.
- Fry it by pressing with spatula. You can also deep fry all the tikkis.
- Once both the sides get cooked, take out from the pan and repeat the same process for rest of the tikkis
- Left over Roti ki tikkis are ready to serve.
- Serve hot with any green chutney, tomato sauce or chilly sauce.
How to make Tikki from left over roti:
- Put roti in a jar and grind it to rough powder.
- Put roti powder in a mixing bowl and add the chopped veggies (onion, cabbage, coriander leaves, green chilly and grated ginger).
- Now add grated paneer or homemade chena and all the spices: Kasuri methi, red chilly powder, garam masala, salt as per taste to the mixture.
- Lastly add fresh cream and mix all the mixture until well combined.
- To make tikki take some portion of the mixture, roll it in your palms and give the shape of tikki.
- Repeat the same process for rest of the tikki.
- Put dry cornflour in a plate and roll each tikki in dry cornflour and coat it evenly all around. This way tikki will become crispier. If you do not have cornflour then you can use bread crumbs also to make it crispy.
- Take non-stick pan and put oil in it, once the oil becomes hot place tikki one by one into the pan and shallow fry it on medium flame from down wards.
- Do not overcrowd the pan, fry it in batches.
- Once tikki gets golden brown in colour from downwards then flip it over and cook from other side too.
- Fry it by pressing with spatula. You can also deep fry all the tikkis.
- Once both the sides get cooked, take out from the pan and repeat the same process for rest of the tikkis
- Left over Roti ki tikkis are ready to serve.
- Serve hot with any green chutney, tomato sauce or chilly sauce.
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