Sanjeev Kapoor

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Singade ki Tikki

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Water chestnuts and dry-fruit tikki.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Preparation Time : 16-20 minutes

Cooking time : 26-30 minutes

Servings : 4

Singade ki Tikki

Main Ingredients

Water chestnuts (singhade), Potatoes





Level Of Cooking


Try something new


  • Water chestnuts (singhade) boiled peeled and grated
  • Potatoes boiled peeled and mashed
    2 medium
  • Oil
    2 tablespoons
  • Green chillies ground
  • Crushed peanuts
    1/4 cup
  • Crushed walnuts
  • Crushed cashewnuts
  • Cornflour
    2 tbsps +
  • Juice of ¼ lemon
  • Chaat masala
    1/2 teaspoon
  • Salt
    to taste
  • For garnishing
  • Thin strips of red capsicum
  • Thin strips of yellow capsicum
  • Thin strips of green capsicum
  • A lemon wedge


Step 1

Heat oil in a non-stick pan, add ground green chillies and sauté lightly.

Step 2

Add peanuts, walnuts, cashewnuts and sauté for 1-2 minutes.

Step 3

Add water chestnuts, mix well and sauté for 5-7 minutes. Transfer into a bowl and set aside to cool for 5 minutes.

Step 4

Add potatoes, cornflour, lemon juice, chaat masala and salt and mix well.

Step 5

Dust your palms with cornflour. Divide the mixture into equal sized balls and shape them into tikkis.

Step 6

Grease the basket of the air fryer with a little oil. Place the tikkis in the basket and fit it to the fryer and cook 180°C for 9-10 minutes.

Step 7

Place a lemon wedge, thin strips of red, yellow and green capsicums on a serving plate. Place the tikkis on the plate and serve hot.

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