Potato sprouts tikki

sprouts tikki

(Serves 2)


1. Potato – 2 medium

2. Mixed Sprouts – 1 cup

3. Rice flour – 4 tbsp

4. Carrot – 1 small, finely grated

5. Coriander leaves – ½ cup, finely chopped

6. Pepper powder – ½ tsp

7. Red chilli powder – ½ tsp

8. Salt to taste

9. Green chillies – 1 small, finely chopped

10. Oil – 4 tbsp



1. Boil the potatoes until soft. Peel and mash them using a potato masher.

2. Add to the potato mash – the mixed sprouts, grated carrots, finely chopped green chillies, coriander leaves, pepper powder, salt and 3 tbsp of rice flour. Mix all the ingredients well.

3. Make balls of the mixture about the size of a plum. Flatten each ball to shape into a flat cutlet.

4. Roll each cutlet in the remaining rice flour and place on a plate. Refrigerate the plate for 20 minutes.

5. Heat 2 tbsp oil in a non-stick pan. Fry 2 tikkis at a time on low heat.

6. Fry from both sides until golden brown. Remove and fry the remaining tikkis.

7. Serve with tomato ketchup or mint coriander chutney.


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