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Grilled Lowcal Bharwan Tikki

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Two layered potato patties stuffed with sweet corn. Truly spectacular!

This is an exclusive website recipe.

Preparation Time : 31-40 minutes

Cooking time : 26-30 minutes

Servings : 4

Grilled Lowcal Bharwan Tikki

Main Ingredients

For aloo tikki, Potato

Cuisine

Punjabi

Course

Snack

Level Of Cooking

High

Ingredients

  • For aloo tikki
  • Potato boiled and mashed
    3-4 large
  • Oil
    1 tablespoon
  • Onion
    1 large
  • Cumin seeds
    1/2 teaspoon
  • Salt
    to taste
  • Black pepper powder
    1 teaspoon
  • Fennel seed (saunf) powder
    2 teaspoon
  • For pea-spinach tikki
  • Green peas boiled and mashed
    1 cup
  • Spinach blanched and chopped
    7-8 leaves
  • Oil
    1 tablespoon
  • Ginger chopped
    1 inch piece
  • Green chillies finely chopped
    3-4
  • Salt
    to taste
  • Potatoes boiled and mashed
    2 medium
  • Fresh coriander leaves finely chopped
    a few sprigs
  • Cornflour/ corn starch
    3-4 teaspoons
  • For corn filling
  • American corn kernels boiled
    1/2 cup
  • Low fat cottage cheese (paneer) grated
    1/2 cup
  • Red chilli powder
    1/2 teaspoon
  • Salt
    to taste

Method

Step 1


Heat one tablespoon of oil in a non-stick pan. Add cumin seeds and when they change colour add onion and sauté for a half a minute. Add potatoes, salt, black pepper powder and fennel powder and sauté for a minute. Remove from heat. Transfer into a bowl.

Step 2


Heat another tablespoon of oil in a non-stick pan and add ginger. Add peas, green chillies and sauté for a minute. Add spinach and stir. Take care that the colour of spinach does not change. Add salt, mix and remove into a bowl.

Step 3


Add potatoes, coriander leaves and mix. Add cornflour and mix properly. Take equal portions of the potato mixture and shape them into balls. Flatten slightly. Similarly prepare tikkis from the pea-spinach mixture.

Step 4


Use a cutter to cut both tikkis into roundels. With a smaller cutter cut a roundel from the center of the pea-spinach tikki to make it doughnut shaped. Now place the doughnut shaped pea-spinach tikki over the potato tikki.

Step 5


Mix together boiled American corn, crumbled paneer, red chilli powder and salt. Place a little portion of this mixture in the center cavity of the pea-spinach tikki and press lightly. Brush the tikkis with oil on one side. Place under medium hot grill and cook till golden.

Step 6


Turn over and brush again with oil. Cook this side similarly. Serve hot with chutney of your choice.

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