Crispy Amaranth And Mixed Veggie Tikki Delight Recipe

About this recipe

Crispy Amaranth and Mixed Veggie Tikkis are a delightful Indian snack that brings together the goodness of protein-packed amaranth seeds and vibrant vegetables. These tikkis are shallow-fried to golden perfection, offering a crunchy texture on the outside and a soft, flavorful bite inside. The combination of aromatic Indian spices like cumin, garam masala, and turmeric enhances the taste, while the addition of tangy tamarind-date chutney and refreshing mint chutney as accompaniments brings a burst of flavor to every bite. Whether you’re looking for a nutritious pre-workout snack or a tea-time treat, these tikkis are an excellent choice. Easy to make and loaded with 18g of protein per serving, they are a guilt-free indulgence you’ll love. Shallow frying ensures they are lower in fat, yet they retain all the traditional taste and crunch. Perfect for sharing or enjoying solo, the tikkis are a versatile snack suitable for any occasion.

Ingredients

• 500 g Whole Farm Premium Rajgira/Amaranth Millet Seeds
• 40G Pringles Grab And Go Orginal (40g)
• 200 g Orange Carrot (Gajar)
• - GREEN PEAS 195GM
• - Onion-250 Gms
• 1 Bunch Coriander Leaves ( Kottambari Soppu )
• medium Chilli Green Long
• 100 g Catch Ginger Paste
• 100 g Catch Garlic Paste
• 1 pack (500 g) Daily Good Besan / Gram Flour / Chana Besan
• 50 g Everest Cumin Powder
• 100 g Catch Super Garam Masala
• 20 g Turmeric Powder
• 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
• - KATDARE BLACK PEPPER POWDER 12GM
• 500 ml Oil (For Frying)
• - Coconut Mint Chutney Mix
• - Green Chutney

Instructions

1. 1. Rinse the amaranth seeds thoroughly under running water and boil them in 300 ml of water until they are soft and fully cooked. Drain and set aside.
2. 2. In a large mixing bowl, combine the cooked amaranth seeds, mashed potatoes, grated carrots, boiled green peas, and chopped onions.
3. 3. Add the ginger paste, garlic paste, green chilies, cumin powder, turmeric powder, garam masala, black pepper, and salt to the mixture.
4. 4. Sprinkle the chickpea flour over the mixture and gently knead until everything binds together into a soft dough.
5. 5. Divide the dough into equal portions and shape each portion into small, flat tikkis (patties).
6. 6. Heat oil in a non-stick pan over medium heat and gently place the tikkis in the pan, ensuring they are not overcrowded.
7. 7. Shallow fry the tikkis, flipping them occasionally, until both sides are golden brown and crispy, about 4-5 minutes per side.
8. 8. Remove the tikkis from the pan and place them on a plate lined with paper towels to absorb any excess oil.
9. 9. Serve the crispy amaranth tikkis warm with mint chutney and tamarind-date chutney on the side for dipping.