How to make Bharwan Tikki -

Potato tikki mixed with peas-spinach mixture, stuffed with corn filling and served with chutney .

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Potatoes (आलू), Spinach leaves

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Bharwan Tikki checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Cottage Cheese Fajita Stuffed Naan Bombs Green Chana Chaat Chicken Burger

Bharwan Tikki

Bharwan Tikki Recipe Card


Hindi: Aloo

Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.

And did you always think that eating a potato will make you fat?
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!


Prep Time : 31-40 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bharwan Tikki Recipe

  • Potatoes boiled and grated 2 large

  • Spinach leaves

  • Green peas blanched & crushed 1/4 cup

  • Spinach blanched and chopped 15-20 leaves

  • American corn kernels ground 1/4 cup

  • Paneer (cottage cheese) crumbled 1/4 cup

  • Oil 1 tablespo

  • Onion chopped 1

  • Green chillies chopped 2

  • Salt to taste

  • Black pepper powder 1/2 teaspoon

  • Cornflour/ corn starch 2-3 tablespoons


Step 1

Heat oil in a pan. Add onion and green chillies and sauté for two minutes. Add peas and spinach and mix well.

Step 2

Transfer into a bowl. Add potatoes, salt, pepper powder and half the cornflour and mix well.

Step 3

Place the ground corn in another bowl. Add cottage cheese and salt and mix. Add the remaining cornflour and mix.

Step 4

Take a portion of the potato mixture and shape into a flat and thick tikki. Using a cutter cut out a round from the centre of the tikki to shape it like a doughnut.

Step 5

Take a little portion of the corn-cottage mixture and place it in the hole of the potato tikki.

Step 6

Heat oil in another pan and fry the tikkis till golden on both the sides. Drain on absorbent paper.

Step 7

Serve hot.You can also fry the cut out roundels and serve along with the tikki.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.