BEETROOT TIKKI

NEEDED
potato - medium size - 2
beetroot - medium size - 2
ginger green chilli paste - 1 tsp
salt to taste
 bread crumbs -  2 tbsp or can use bread also
( corn starch or roasted gram flour can also be added instead of bread)
OTHER SPICES
turmeric /haldi- 1/4 tsp
kashmiri chilli powder- 1 tsp
fennel / saunf powder - 1tsp
garam masala- 1/2 tsp
corriander powder- 1/2 tsp
chaat masala - 1tsp
mango powder or lemon juice - 1tsp

METHOD
Pressure cook the beetroot and potatoes ( no need to cut) adding enough water.
leave 7  to 8 whistle on a medium flame.
open the lid when the pressure settles down and drain the water.
peel the skin and grate them in a bowl.
add ginger chilly paste.
add all the spices.
add salt.
mix well , and now shape into tikki or cutlet or patties.
(-- in a plate take 1/2 cup fine rava / sooji .  place the cutlet  on the rava  , coat on both sides.)
take a tawa . heat 1 tbsp oil. place the tikki in the tawa ( can place 5 at a time)
fry both the sides, till golden brown ..........keep in medium flame.
serve hot with any chutney of ur choice

NOTE :
If the mixture is moist , then add some bread crumbs  or  corn starch....

RAJMA TIKKI

NEEDED
Rajma / kidney beans  - cooked - 1/2 cup
capsicum - 1 finely chopped
ginger - finely chopped  or paste - 1 tsp
spring onion whites - chopped ( or 1 onion - chopped)
chilly flakes - 1/2 tsp
garam masala- 1/2 tsp
chilly powder
salt
bread crumbs  for dusting

METHOD 

• take a bowl and add the rajma . slightly mash the rajma .
• add capsicum , onion . ginger .
• add chilly flakes , salt , chilly powder, garam masala to ur taste .
• mix everything well.
• grease ur hand with little oil if u want.
• make medium size balls with the rajma mixer .
• then slightly flatten the balls and place it in a tawa .
• add little oil and cook on medium flame.
• cook on both sides till golden brown .
• serve hot with ketchup.

RAW BANANA CHEESE TIKKI

NEEDED
Raw banana - 3 - pressure cook , peel the skin and mash
peas - 1/2 cup - cooked
cheese slice - 1 - cut to pieces
pepper powder
corn flour - 2 tsp
lemon
oil , jeera
maida - 3 tsp + little water - make thin batter

FOR PEAS STUFFING 

• in a pan add 1 tsp ghee  or oil and temper jeera .
• add the cooked peas , little salt , pepper powder .
• atlast  add the cheese pieces , stir a second and remove .
• (c it doesnt stick to the bottom )

FOR OUTER KELA DOUGH

•  in a bowl add the mashed kela , and little salt , jeera pepper powder.
• squeeze 1/2 lemon . add corn flour .
• knead to a dough .

METHOD

• make a ball with the kela dough , and gently flatten it using ur hands. 
• then keep the peas puran in the middle . and close it . 
• make round or cylinder shape of ur choice .
• then dip this in maida batter and shallow fry till golden brown .

ALOO PALAK TIKKI

NEEDED
1 cup palak - chopped
boiled and mashed potato- 2 cups
ginger, green chilly paste
little jeera powder
Gram flour / besan - 2 tsp
salt
oil

METHOD
In a pan add 1 tsp oil and add the ginger chilly paste.
Then add the palak.
once the palak has witted and is semi cooked add mashed potato.
add salt , besan,  jeera powder and cook for few minutes.
Remove and allow it to cool.
heat the pan , grease with little oil and place the tikki.
cook on both sides , till golden brown  in color.
Remove and serve with ketchup.

NOTE
I  added 2 bread pieces( slightly turn in mixy) instead of besan .
Make the tikki spicy.

CORN POHA TIKKI

 NEEDED:

Sweet corn - 1 cup
2 potatoes  - peel the skin
Poha / beaten rice - 1/ 2 cup ( slightly turn in mixer and keep )
Haldi/ turmeric powder
Green chilly
Ginger - 1/2 the size of a small lemon.
Salt
Chopped corriander

METHOD

• Pressure cook corn , potato adding haldi.
• Then drain the water completely. 
• Transfer the potatoes to a bowl and mash it.
• Now grind the cooked corn,  ginger, green chilly without adding water.  
• Transfer it to the same bowl, u have kept the mashed potato.
• Add salt and powdered poha . 
• Add corriander.  
• Mix well and make balls.
• Then take a ball , slightly flatten it .
• Arrange in a tawa, 5 at a time.
• Apply oil and cook on both sides, on a medium flame,  till golden brown. 
• Serve  hot with ketchep.

NOTE:
Poha will absorb  the excess moisture from corn paste.
Make it  spicy...

RICE TIKKI

NEEDED:

cooked rice - 2 cups
chopped corriander - 1 - 1 1/2 tbsp
chat masala
salt
to grind & add: green chilly, ginger , little curry leaves (6)
gram flour / besan -  2  - 3 tsp
1 tsp lemon  juice

METHOD:

• slightly mash the rice & add all the above said items.
• squeeze the lemon & mix well
• make small balls & slightly flatten each rice ball.
• place it in a tawa 4- 5 at a time .
• keep on a medium flame.
• add 1 tsp oil & fry on both sides till light brown .
• serve hot with ketchep................

NOTE:
instead of green chilly can use chilly powder, chopped curry leaf.
make it chatpata....................spicy...........

CHANNA TIKKI

NEEDED:

Kabuli channa - 1 cup ( soak over night)
potato-2 (peel the skin)
salt
ginger,  green chilly   ( turn slightly in mixy & add)
garam masala
turmeric powder
hing
little amchur powder
salt
chopped  corriander
chat masala

METHOD:

• pressure cook channa & potato  together , leaving 3-4 whistle.
• then drain the water & mash it with a masher  or mash with ur hands.
• add salt, ginger chilly paste, hing, haldi, amchur powder, garam masala, & the chopped corriander.
• mix well & make small small balls.
• then slightly flatten the balls & place it in a tawa.
• add little oil (1/2  tsp) on both sides & fry till golden brown .
• remove & sprinkle little chat masala above the tikki .
• serve hot with ketchep.

CABBAGE PANEER TIKKI

NEEDED:

grated cabbage - 1 cup
4 bread  slices (i used the conner piece of the bread &  turned slightly in mixy along with ginger ,chilly ... with the bread slices i made sandwich .)
 paneer - 200 gms- mash using ur hands
ginger & green chilly- ( grind & add )
hing
haldi
little kasuri methi
chat masala to ur taste
salt

METHOD:

• in a bowl add all the above said  ingredients & mix well.
• make small balls & slightly flatten it.
• place the tikki in a tawa & shallow fry.
• serve with ketchep.

PALAMUSU TIKKI

NEEDED:

 (pala musu - cut big pieces & pressure cook.
drain the water & mash . )
ajwain - 1 tsp
ginger green chilly paste
haldi
hing
salt
besan /kadalai mavu - for binding  1 -2 tbsp or  as req

METHOD:

• add all the above said ingredients to the mashed pala musu.
• mix well & make tikki.
• serve with ketchup.
• very tasty with ajwain flavour in every bite. 
• note: make it spicy.

TURNIP TIKKI

NEEDED:

5-6 turnips - peel skin ,cut

2 potato- peel skin , cut
green peas- 1 handful ( optional)
ginger green chilly -paste
salt
amchur powder
hing
haldi
bread crumbs - 1/4 cup r as req
chopped corriander

METHOD:

• pressure cook turnip,aloo &,peas.drain the excess water (veg stock).
• mash the veg & add the spices according to ur taste .
• add corriander & the bread crumbs.
• mix well & make tikki
• shallow fry till light brown.
• serve with ketchep.

CORN CUTLET

NEEDED:

sweet corn- 1 big (remove the corn kernels with the help of knife. )
( if u get 1 cup corn dhana ,keep aside 1/2 cup dhana and grind 1/2 cup )
potato-2 (peel skin, cut)
bread slices 2-3
salt
chilly powder
hing
haldi
corriander -little

METHOD:

• Boil potatoes , corn dhana,corn paste till tender.(can even pressure cook, but add little water as req since we have added corn paste.) remove and put this in a bowl. add bread pieces, chilly powder, salt, hing, haldi,corriander. mix well and make patties. shallow fry.serve with ketchep.
• OR
• method 2:
• boil and  mash potatoes.
• grind corn without adding water.(coarsely)
• mix corn paste,and potato. add chilly powder, salt, hing, haldi,dhaniya powder-1/2 tsp,jeera powder 1/2 tsp,and  little saunf. mix well and  make tikki.

STUFFED TIKKI

NEEDED:
 outer cover:
aloo 4 big - boil and mash
poha - 1/2 cup-(optional)
soak in little water to make it soft .
pinch salt
garam masala powder
combine all the above and keep aside.
stuffing:
carrot 2 - grated
green chilly 1 - finely chopped
salt
mix this in a bowl and  keep seperate.
grated cheese

METHOD:

• make small balls with aloo and  flatten them. ( pat this ball with your fingers to get a even layered round shape.)
• now take 1 aloo base , keep the prepared carrot mixture and cheese.
• close with another aloo.(flatten)
• adjust the sides and  bring it to a tikki shape .
• Heat a tawa and shallow fry the tikkis with little oil until light golden brown on both sides.
• Serve hot with ketchep or green chutney .

KELA TIKKI

NEEDED:

raw banana/ kacha kela- 3
1 pinch mango powder/ amchur powder
turmeric powder/ haldi - 1/2 tsp
asafoetida/ hing - 1/2 tsp
garam masala powder- 1/2 tsp
chat masala powder - 1/2 tsp
salt
chilly powder
bread crumbs - as required

METHOD :

• pressure cook the kela with skin.( full kela)
• then peel the skin & mash the kela.
• Mix all the above ingredients except bread crumbs with the mashed kela.
• Make balls of equal size.
• Flatten each ball with the palm and smother both sides of the ball in the bread crumbs and shallow fry in a hot tava by applying some oil.
• serve with ketchup.

VEGETABLE TIKKI

INGREDIENTS:

3 potatoes
green peas - 1/2 cup
1 carrot - grated
1 green chilly - finely chopped
2 tsp chopped corriander
1/2 tsp chilly powder
ginger paste - 1 tsp or grate ginger
1/4 tsp turmeric powder
1/4 tsp asafoetida
salt 2 taste

METHOD:

• 1. wash, peel potato skin and  boil potato, peas.
• 2. drain the water and mash the potatoes ,with peas.
• 3. add grated carrot, ginger, salt , hing, chilly powder , haldi, chilly, and corriander.
• 4. mix well and  divide it into 10 equal portions.
• 5. Take each portion of potato mixture and make a ball.
• 6. Now taking one at a time, gently flatten each ball into a round patty or to any shape .
• 7. Repeat the procedure for all pieces.
• 8. Heat 1 tsp oil in a non-stick pan over a low heat.
• 9. Slip in the patties, not too many at a time, and pan-fry on both sides till crisp golden brown, adding oil if required, on a very low heat.
• Serve tikki hot with ketchup.