Grilled Lowcal Bharwan Tikki Recipe - Two layered potato patties stuffed with sweet corn. Truly spectacular!

This is an exclusive website recipe.

Main Ingredients : For aloo tikki, Potato

Cuisine : Punjabi

Course : Snack

Grilled Lowcal Bharwan Tikki

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Grilled Lowcal Bharwan Tikki Recipe - how to make Grilled Lowcal Bharwan Tikki


Prep Time : 31-40 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : High


  • For aloo tikki

  • Potato boiled and mashed3-4 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 mashed1 cup

  • Spinach blanched and chopped7-8 leaves

  • Oil 1 tablespoon

  • Ginger chopped1 inch piece

  • Green chillies finely chopped3-4

  • Salt to taste

  • Potatoes boiled and mashed2 medium

  • Fresh coriander leaves finely chopped a few sprigs

  • Cornflour/ corn starch 3-4 teaspoons

  • For corn filling

  • American corn kernels boiled1/2 cup

  • Low fat cottage cheese (paneer) grated1/2 cup

  • Red chilli powder 1/2 teaspoon

  • Salt to taste


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.