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Rustic Vegetable Tikkis

These vegetable tikkis are made by mixing mashed potatoes with finely chopped vegetables, spices, and a binding agent, then shaping them into rustic patties. They are pan-fried until golden and crispy on the outside, with a soft, flavorful interior that celebrates the chaos of spontaneous home cooking. The final result is a charming, imperfect snack with crispy edges and vibrant, tender insides.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4
Course: Main Course
Cuisine: Indian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups mixed vegetables (carrots, peas, zucchini) grated or finely chopped
  • 2 large potatoes preferably starchy, like Russet
  • 1 tsp cumin powder or cumin seeds toasted and ground
  • 1 tsp coriander powder ground fresh or store-bought
  • 0.25 cup bread crumbs or crushed oats
  • to taste salt adjust as needed
  • a pinch chili powder optional, for heat
  • 2 tbsp fresh cilantro chopped, for brightness
  • 2-3 tbsp neutral oil for frying
  • 1 tsp lemon juice optional, to serve

Equipment

  • Large mixing bowl
  • potato masher or fork
  • Sharp knife
  • Chopping board
  • Frying pan or skillet
  • Spatula

Method
 

  1. Peel and boil the potatoes until tender, about 15 minutes. Drain and mash until smooth, then transfer to a large mixing bowl.
  2. Add the grated or finely chopped vegetables to the mashed potatoes. Mix well until combined.
  3. Sprinkle in cumin powder, coriander powder, salt, and chili powder. Stir to evenly distribute the spices.
  4. Incorporate the bread crumbs and chopped cilantro, mixing until the mixture holds together but isn’t overly sticky.
  5. Divide the mixture into equal portions and shape each into rustic, slightly uneven patties about 2-3 inches wide with your hands.
  6. Heat the neutral oil in a skillet over medium heat until shimmering and fragrant, about 2-3 minutes.
  7. Carefully place the tikkis in the hot oil, cooking in batches if needed to avoid overcrowding.
  8. Fry each side for 3-4 minutes until golden brown and crispy, flipping gently with a spatula.
  9. Once crispy and golden on both sides, remove the tikkis from the pan and drain on paper towels to remove excess oil.
  10. Finish by squeezing fresh lemon juice over the hot tikkis and sprinkling extra cilantro if desired. Serve immediately with chutney or yogurt.

Notes

Feel free to swap in different vegetables or adjust spices to your taste. For an even healthier version, bake the shaped tikkis at 180°C for 15-20 minutes until crispy. Resting the cooked tikkis on paper towels helps maintain their crunch.