Patta Gobhi Aloo Tikki is a delicious North Indian-style snack made with grated cabbage, mashed potatoes, and aromatic spices. These shallow-fried tikkis are perfect as an evening tea-time treat or a party starter. Crisp on the outside and soft inside, they’re both comforting and wholesome.
Ingredients:
- 2 cups grated cabbage (Patta Gobhi)
- 4 medium potatoes, boiled and mashed
- 1 teaspoon arrowroot powder (or cornflour)
- 1 green chili, finely chopped
- 2 tablespoons fresh coriander leaves, chopped
- 1 teaspoon cumin powder
- 1 teaspoon chaat masala
- 1 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Oil for shallow frying
Instructions:
- Grate the cabbage and squeeze out excess water if needed.
- In a mixing bowl, combine cabbage and mashed potatoes.
- Add arrowroot, chopped green chili, coriander leaves, cumin powder, chaat masala, red chili powder, and salt.
- Mix everything thoroughly until you get a soft dough-like consistency.
- Heat oil in a non-stick pan on medium flame.
- Take small portions of the mixture, roll into balls and flatten them into tikkis.
- Place 3–4 tikkis in the pan and shallow fry until golden brown on both sides.
- Remove on absorbent paper to drain excess oil.
- Serve hot with tomato ketchup or green chutney.
Nutritional Information (General):
- Calories: 120 kcal
- Carbohydrates: 18g
- Protein: 2g
- Fat: 5g
- Fiber: 3g
- Potassium: 350mg
- Vitamin C: 20% RDA
Cooking Tips & Variations:
- For extra crunch, you can add a tablespoon of rice flour or crushed cornflakes to the mixture.
- Replace arrowroot with besan or bread crumbs if not avoiding gluten.
- Add grated carrot or beetroot for color and nutrition.
- For a vegan touch, avoid butter or ghee while frying.
- Add a pinch of garam masala or dry mango powder for tanginess.
Common Mistakes & Fixes:
- Tikki breaking while frying: Add a little more binding agent like arrowroot or bread crumbs.
- Too soggy mixture: Squeeze water completely from cabbage before mixing.
- Too spicy: Reduce the quantity of green chili or red chili powder.
- Sticks to the pan: Use a good quality non-stick pan and sufficient oil.
Chef’s Tips & Tricks:
- Prepare the mixture fresh; if refrigerated too long, it may release water.
- Always fry on medium heat — low heat makes them soggy and high heat burns them outside.
- Use a silicon spatula to flip the tikkis without breaking them.
Brand Suggestions:
- Arrowroot Powder: Doves Farm (available at Sainsbury’s, Tesco)
- Chaat Masala: TRS or MDH (available at local Indian stores or Asda World Foods aisle)
- Cumin Powder: Natco or East End
- Cooking Oil: KTC Sunflower or Rapeseed Oil
- Green Chilies & Coriander: Fresh from Tesco, Aldi, or Indian groceries
Equipment & Tools:
- Non-stick frying pan
- Mixing bowl
- Grater
- Potato masher
- Spatula
- Paper towel (for draining oil)
Pairing Suggestions:
- Serve with mint coriander chutney or imli (tamarind) chutney.
- Enjoy with masala chai as a monsoon snack.
- Can be served inside burger buns for a fusion “Indian veggie burger.”
Allergen Information:
- Gluten-Free: Yes, if using arrowroot (avoid bread crumbs)
- Nut-Free: Yes
- Dairy-Free: Yes
- Vegan-Friendly: Yes
Recipe Instructions Step by Step:
Step 1: Prepare Vegetables
Grate 2 cups of cabbage and squeeze out the excess moisture. Boil 4 potatoes, peel, and mash them.
Step 2: Mix Ingredients
In a bowl, mix cabbage, mashed potatoes, 1 tsp arrowroot, 1 chopped green chili, 2 tbsp chopped coriander, and spices (cumin powder, chaat masala, red chili powder, salt).
Step 3: Shape the Tikkis
Take small portions of the mixture and shape into flat round cutlets or tikkis.
Step 4: Shallow Fry
Heat oil in a non-stick pan. Place the tikkis and cook on medium heat until golden brown on both sides.
Step 5: Serve
Remove on tissue paper and serve hot with chutney or ketchup.