Egg Tikki
Crispy, golden-brown patties made from a savory mix of boiled eggs, potatoes, and aromatic spices. This popular Indian snack is perfect as an appetizer or an evening treat with a cup of chai.
For 4 servings
Prepare the Tikki Mixture
- In a large mixing bowl, combine the mashed potatoes, grated hard-boiled eggs, finely chopped onion, green chilies, ginger-garlic paste, and chopped coriander leaves.
- Gently mix these ingredients until they are well combined but not overworked.
Season and Bind
- To the bowl, add turmeric powder, red chili powder, garam masala, chaat masala, and salt.
- Squeeze in the lemon juice.
- Add the breadcrumbs, which will act as a binding agent. Mix everything together until a firm, non-sticky dough is formed. If the mixture is too moist, add 1-2 tablespoons more of breadcrumbs.
Shape and Chill the Tikkis
- Lightly grease your palms with oil to prevent sticking.
- Divide the mixture into 8 equal portions. Roll each portion into a smooth ball, then gently flatten it into a round patty (tikki) about 1/2-inch thick.
- Place the shaped tikkis on a plate and refrigerate for at least 20-30 minutes. This step is crucial as it helps them firm up and prevents them from breaking while frying.
Shallow Fry to Perfection
- Heat the oil in a non-stick skillet or pan over medium heat. The oil should be hot but not smoking.
- Carefully place 3-4 tikkis in the pan, ensuring not to overcrowd it.
- Fry for 3-4 minutes on the first side, until it turns a deep golden brown and becomes crisp.
- Gently flip the tikkis and fry for another 3-4 minutes on the other side until equally golden and crisp.
Drain and Serve
- Once cooked, remove the tikkis with a slotted spoon and place them on a plate lined with paper towels to absorb any excess oil.
- Serve the hot and crispy Egg Tikkis immediately with mint-coriander chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best texture, use starchy potatoes like Russets. Ensure they are completely cool and dry before mashing to prevent a sticky mixture.
- 2Grating the hard-boiled eggs instead of chopping them ensures a more uniform texture throughout the tikki.
- 3Do not skip chilling the tikkis before frying. This is the key to preventing them from falling apart in the pan.
- 4Maintain a consistent medium heat while frying. If the oil is too hot, the tikkis will brown too quickly on the outside while remaining uncooked inside. If it's not hot enough, they will absorb too much oil.
- 5Mash the potatoes while they are still warm for a smoother, lump-free mash.
Adapt it for your goals.
Coating
For an extra crispy exterior, dip the chilled tikkis in a thin cornflour slurry (2 tbsp cornflour + 4 tbsp water) and then coat them with panko breadcrumbs before frying.
SpicesSpices
Add 1/2 teaspoon of roasted cumin powder (bhuna jeera) for a smoky, earthy flavor.
VegetablesVegetables
Incorporate 1/4 cup of finely chopped bell peppers or boiled green peas into the mixture for added texture and nutrition.
Cooking MethodCooking Method
For a healthier version, spray the tikkis with oil and air fry at 180°C (350°F) for 12-15 minutes, flipping halfway through, until golden and crisp.
Why this is on our healthy list.
Rich in Protein
Eggs are a complete protein source, providing all nine essential amino acids necessary for muscle repair, growth, and overall body function.
Energy Booster
Potatoes are a great source of complex carbohydrates, which provide sustained energy to fuel your body and brain throughout the day.
Source of Essential Nutrients
This dish contains key vitamins and minerals, including Vitamin D and B12 from eggs, and Potassium and Vitamin C from potatoes, which support immune function and bone health.
Frequently asked questions
A typical serving of two Egg Tikkis contains approximately 380-420 calories. This is an estimate and can vary based on the size of the potatoes and eggs, and the amount of oil absorbed during frying.