I’m on a bit of an Indian kick right now. Sometimes I find Indian food to be a little too heavy. I can enjoy a bowl of it, but that’s all. To eat it a few days in a row, probably would not happen. Until I stumbled across this little recipe for Red Cabbage Potato Indian Tikki. It is divine! I ate it for dinner three nights in a row and for lunch two days in a row. If I hadn’t run out of mango chutney I may have been still eating it right now as I type this post.
Tikki is a traditional vegetarian Indian snack made out of potatoes, Indian spices and served with cucumber raita and mango chutney. The potatoes are mashed together with the other ingredients and then it’s pan fried.
The most important step to making the perfect Tikki? Refrigerating them for an hour before attempting to fry them. If you fry them without refrigerating first they will fall apart. (Of course that didn’t happen to me… I’m just advising you 😉 )
Yields 12
A delicious twist on a classic Indian Tikki. Not only does the red cabbage provide a pop of colour, it adds an extra layer of flavour to the Tikki. Serve with Cucumber Raita, Mango Chutney and extra cilantro.
10Prep Time
30Cook Time
100Total Time
Save Recipe
Ingredients
- 4 Potatoes, halved, boiled and peeled
- 1 cup Red Cabbage, finely shredded
- 1/2 teaspoon Coriander Seeds
- 1/2 teaspoon Cumin Seeds
- Salt to taste
- 1/2 Red Onion, finely chopped
- 1 Green Chili, diced
- 1 tablespoon chopped Cilantro
- 1 teaspoon Garam Masala
- 1 teaspoon Paprika
- 1 teaspoon Calamansi Juice
- Oil for shallow frying
Instructions
- Add all the ingredients to it a large mixing bowl except oil, and mash well.
- Divide the mixture into 10-12 equal sized balls. Gently flatten them into a round shapes.
- Keep the mixture balls in a fridge for 1 hour minutes.
- Heat a griddle pan on medium. Add oil to it, and shallow fry the balls till they turn golden brown. Serve hot with your favorite ketchup or chutney. Enjoy!
