How to make Dahi aur Pyaaz ki Tikki -
Potato tikkis stuffed with spicy yogurt mixture and shallow-fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Thick yogurt (गाढ़ी दही), Onion (प्याज़ )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Dahi aur Pyaaz ki Tikki checkout Lebanese Cheese Balls. You can also find more Snacks and Starters recipes like Aloo Chholay Pie Oats Jaggery Cookies Thread Paneer Old Fashioned Doughnuts
Dahi aur Pyaaz ki Tikki Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dahi aur Pyaaz ki Tikki Recipe
Thick yogurt 2-3 tablespoons
Onion finely chopped 1 medium
Oil 1 tablespoon + for shallow frying
Garlic cloves finely chopped 3-4
Ginger finely chopped 1/2 inch
Green chillies finely chopped 1-2
Garam masala powder 1/2 teaspoon
Red chilli powder 1 teaspoon
Fresh coriander leaves finely chopped 1 tablespoon
Salt to taste
Potatoes boiled, peeled and grated 3 medium
Cornstarch 2 tablespoons
Chaat masala 1/2 teaspoon
Method
Step 1
Heat 1 tablespoon oil in a non-stick pan. Add garlic and ginger and sauté till lightly browned.
Step 2
Add onion and green chillies, mix and sauté till onions turn golden. Add garam masala powder and chilli powder, mix well and switch off heat. Transfer into a bowl.
Step 3
Add yogurt and mix well. Add chopped coriander and salt and mix well.
Step 4
Combine potato, cornstarch and salt in another bowl and mix well. Divide the mixture into equal portions. Flatten them, make a cavity in the centre and fill a spoonful of the yogurt mixture into it. Shape them into tikkis.
Step 5
Heat oil in a non-stick pan. Place the tikkis on it and shallow-fry till golden and evenly done from both sides.
Step 6
Sprinkle chaat masala on top and serve hot with your choice of chutney.
Nutrition Info
Calories : 710 Kcal
Carbohydrates : 9.2 gm
Protein : 95.6 gm
Fat : 32.6 gm
Other : Fiber- 9.7gm
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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 www.sanjeevkapoor.com 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.
