How to make Pepper Potato Tikki -
Tri coloured capsicums, jalapeno, red chillies and potatoes mixed together and made into tikkis.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Red pepper (रेड पैपर), Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
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You can also find more Snacks and Starters recipes like Chilli Zucchini Toast Raw Banana, Jackfruit And Spinach Kabab Chinese Prawn And Mushroom Omlette Besan ki Nankhatai
Pepper Potato 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 : 11-15 minutes
Serve :
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Pepper Potato Tikki Recipe
Red pepper finely chopped 1 medium
Potatoes boiled and peeled 2 medium
Green capsicums finely chopped 1 medium
Red chillies 1/2 teaspoon
Black pepper powder 1/2 teaspoon
Red chilli powder 1/2 teaspoon
Jalapeno finely chopped 2-3
Oil 2 tablespoons
Onions finely chopped 2 medium
Salt to taste
Cooked rice 1 cup
Yellow bell pepper finely chopped 1 medium
Parsley chopped 2 tablespoons
Thick yogurt as required
Method
Step 1
Heat 2 tbspsoil in a non stick pan, add onions, red pepper, yellow pepper, green pepper, crushed red chillies, black pepper powder, red chilli powder, salt, jalapeno peppers and mix and saute for 2-3 minutes.
Step 2
Transfer into a deep bowl and cool.
Step 3
Add rice, potatoes, parsley and mix well and mash lightly with a hand blender.Heat 4 tbsps oil in a non stick pan.
Step 4
Shape the mixture into medium tikkis, place them in the pan and shallow fry, turning sides, till both sides are evenly done.
Step 5
Serve hot topped with yogurt and sprinkle of crushed red chillies.
Nutrition Info
Calories : 1503 Kcal
Carbohydrates : 155 gm
Protein : 14.8 gm
Fat : 91.3 gm
Other : Niacin - 5.5 mg
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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.
