Friday, January 15, 2016



Tikkis (which are like small cutlets if you are not familiar with this Hindi word) are a welcome snack which can be served during tea time or as a starter. Elsewhere in this blog you will find recipes for
Aloo Tikkis and Oats & Moong Dal Tikkis.

Today I will share my experience of trying out Mushroom Tikkis adapted from the recipe in this YouTube video by Masterchef Sanjeev Kapoor.

We enjoyed the tikkis with its interesting blend of mushrooms and potatoes, and the crispness given by the coating of semolina. I also liked the fact that this could be shallow fried.

  • Button Mushrooms, 6-8
  • Onion, small-sized, chopped, 2
  • Potatoes, large-sized, boiled and mashed, 2
  • Green Chillies, chopped, 3, or to taste
  • Fresh Coriander Leaves, chopped, 1 tbsp
  • Semolina, (Rawa/Sooji), 1/2 cup
  • Oil, 1 tbsp + for shallow frying
  • Salt, to taste

Clean the mushrooms  and boil them in water for about 10 minutes
Drain the water and once they are cooled, chop the mushrooms finely and keep aside
In a pan, heat a little oil, when it gets hot add the chopped onion and saute till it becomes translucent
Add the chopped mushrooms and saute till all the moisture fully evaporates
In a bowl place the boiled and mashed potato, to this add the chopped green chillies and the onion-mushroom mixture, and mix well
Add the chopped coriander leaves, salt to taste, and mix well.
Using your palms and fingers shape the mixture into tikkis
Place the semolina in a plate and dip each of the tikkis and press it slightly so that the tikkis are evenly coated with the semolina on both sides
Heat oil in a pan and shallow fry 3-4 tikkis at a time
Serve hot with ketchup

No comments:

Post a Comment

If you have liked this recipe, I would appreciate your leaving a comment. Thank you !