How to make Chiwda Soya Tikki -

Poha, soya granules and potatoes mixed with masalas and made into tikkis.

Sanjeev Kapoor

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

Main Ingredients : Thin pressed rice (patla poha / patla chiwda), Soya granules (सोया ग्रैन्यूल्ज़)

Cuisine : Punjabi

Course : Snacks and Starters

You can also find more Snacks and Starters recipes like Jain Sabudana Vada Lamb Cutlets Dahi Papdi Chaat Jeera Biscuits

Chiwda Soya Tikki

Chiwda Soya Tikki Recipe Card


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.

Prep Time : 16-20 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chiwda Soya Tikki Recipe

  • Thin pressed rice (patla poha / patla chiwda) 1 cup

  • Soya granules soaked and drained

  • Oil 1 tbsp + 2

  • Cumin seeds 1 teaspoon

  • Ginger finely chopped 2-3

  • Onion 1 medium

  • Red chilli powder 1/2 teaspoon

  • Turmeric powder a pinch

  • Dried mango powder (amchur) 1/2 teaspoon

  • Chaat masala 1/2 teaspoon

  • Salt to taste

  • Juice of ½ lemon

  • Potatoes boiled peeled and mashed 2 medium

  • Cornflour 2 tablespoons

  • For garnishing

  • Thin strips of red capsicum a few

  • Thin strips of green capsicum a few


Step 1

Heat 1 tbsp oil in a non-stick pan, add cumin seeds, ginger, green chillies and sauté till fragrant.

Step 2

Finely chop onion, add to the pan and sauté till translucent.

Step 3

Add red chilli powder, turmeric powder, dried mango powder, chaat masala and sauté for a minute.

Step 4

Add the pressed rice, soya granules, a little water and mix well. Add salt and lemon juice and mix. Add potatoes and cornflour and mix well.

Step 5

Heat the remaining oil in another non-stick pan.

Step 6

Divide the mixture into equal portions and shape them into tikkis.

Step 7

Place the tikkis in the pan and cook, flipping sides, till evenly golden on both sides. Drain on absorbent paper.

Step 8

Place thin long strips of red capsicum and green capsicum on a serving plate. Place the tikkis on the plate and serve hot.

website of the year 2013
website of the year 2014
website of the year 2016
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.