Poha Tikki is a delicious and crispy North Indian-style snack made with softened flattened rice (poha), mashed potatoes, herbs, and spices. These tikkis are lightly pan-fried and make for a perfect tea-time snack or party appetizer. With its crispy crust and soft center, this easy-to-make recipe is a household favorite and loved by all age groups.
Ingredients:
- 1 cup poha (flattened rice/beaten rice)
- 1 large potato, boiled and mashed
- 1 small onion, finely chopped
- ½ cup fresh coriander leaves, finely chopped
- 1 green chili, finely chopped
- 3 slices of bread (white or brown), edges removed
- 1 tsp grated ginger
- ¼ tsp turmeric powder
- ½ tsp fennel seeds (saunf)
- ½ tsp red chili powder
- ½ tsp mango powder (amchur)
- 1 pinch sugar (optional)
- Salt to taste
- 3 tbsp edible oil (for shallow frying)
Instructions:
- Wash poha 1–2 times and soak in water for 3–4 minutes. Drain completely using a sieve.
- Mash the boiled potatoes and set aside.
- In a large mixing bowl, combine soaked poha, mashed potatoes, chopped onions, green chilies, coriander, and all the spices.
- Moisten the bread slices with a few drops of water, squeeze out excess water, and mash them into the mixture.
- Mix everything well and knead lightly into a soft dough.
- Divide the dough into equal portions and shape into flat tikkis or round cutlets.
- Heat oil in a pan. Shallow fry the tikkis on medium heat till golden brown and crisp on both sides.
- Serve hot with mint chutney or ketchup.
Nutritional Information (General):
- Calories: 85 kcal
- Carbohydrates: 14g
- Protein: 2g
- Fat: 3g
- Fiber: 1g
- Iron: 4%
- Calcium: 2%
Cooking Tips & Variations:
- For crunch: Add a few tablespoons of semolina (sooji) or rice flour to the mix for a crispier texture.
- For added flavor: Add chaat masala or garam masala for extra punch.
- Stuffed version: Fill the center with paneer or cheese for a surprise bite.
- Vegan: The recipe is naturally vegan – ensure your bread is dairy-free.
Common Mistakes & Fixes:
- Mistake: Mixture too sticky.
Fix: Add a bit of breadcrumbs or semolina to absorb the moisture. - Mistake: Tikkis breaking while frying.
Fix: Make sure there is no excess moisture and refrigerate the shaped tikkis for 10–15 mins before frying. - Mistake: Poha remains hard.
Fix: Soak a little longer and ensure it’s soft before mixing.
Chef’s Tips & Tricks:
- Use thick poha for better texture.
- Ensure the poha is well-drained to avoid soggy dough.
- Fry on medium heat – low heat makes them oily, high heat can burn them.
Brand Suggestions:
- Poha: TRS Thick Poha (available at Tesco, Asda, Indian stores)
- Spices: East End, Natco, or TRS for chili powder, turmeric, and mango powder
- Bread: Hovis, Warburtons, or store-brand white/brown bread
- Oil: KTC Sunflower or Vegetable Oil
- Fennel Seeds: TRS or Natco
Equipment & Tools:
- Mixing bowl
- Potato masher or fork
- Non-stick or cast iron frying pan
- Spatula
- Strainer/sieve (for draining poha)
Pairing Suggestions:
- Serve with green chutney, tamarind chutney, or tomato ketchup.
- Enjoy with masala chai or ginger tea.
- Can be served with yogurt dip as a starter.
Allergen Information:
- Gluten: Contains bread – use gluten-free bread if needed.
- Nightshades: Contains potatoes – avoid if allergic.
- Vegan-Friendly: Yes.
- Nut-Free: Yes.
Recipe Instructions Step by Step:
Step 1: Soak the Poha
Rinse 1 cup of poha and soak in water for 3–4 minutes. Drain completely using a sieve and set aside.
Step 2: Prep the Potatoes
Boil 1 large potato, peel, and mash it well.
Step 3: Mix Ingredients
In a bowl, mix the soaked poha, mashed potato, chopped onion, green chili, coriander leaves, grated ginger, turmeric, red chili, mango powder, fennel seeds, a pinch of sugar, and salt.
Step 4: Add Bread
Soak 3 bread slices lightly, squeeze excess water, and mash into the mixture.
Step 5: Shape the Tikkis
Form the mixture into small, round flat cutlets.
Step 6: Shallow Fry
Heat 3 tbsp oil in a pan. Place tikkis in hot oil and cook on medium heat until golden and crisp on both sides.
Step 7: Serve
Drain on paper towels and serve hot with chutney or ketchup.