Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Difficulty: Easy
Ingredients
For the Tikki
- 1 cup soy chunk
- 2 medium potatoes, boiled and mashed
- ¼ cup onion, finely chopped
- 2 tbsp fresh coriander, finely chopped
- 1 green chilli, finely chopped
- 1 tsp grated ginger
- ½ tsp cumin powder
- ½ tsp coriander powder
- ½ tsp red chilli powder
- ½ tsp garam masala
- 1 tsp Sarbu Himalayan Pink Salt (adjust to taste)
- 1 tbsp fresh lemon juice
- 2 tbsp roasted gram flour (besan) or breadcrumbs
- 2–3 tbsp oil for shallow frying
Instructions
Step 1: Prepare the Soy Chunks
- Bring water to a boil in a saucepan.
- Add the soy chunks and cook for 5–7 minutes until soft.
- Drain the water and allow the soy chunks to cool slightly.
- Squeeze out as much excess water as possible.
- Transfer them to a mixer and pulse briefly to get a coarse, crumbly texture. Avoid making a smooth paste.
Step 2: Prepare the Tikki Mixture
- In a large mixing bowl, add:
- Ground soy chunks
- Mashed potatoes
- Chopped onion
- Fresh coriander
- Green chilli
- Ginger
- Cumin powder
- Coriander powder
- Red chilli powder
- Garam masala
- Sarbu Himalayan Pink Salt
- Lemon juice
- Roasted gram flour or breadcrumbs
- Mix everything thoroughly until the mixture holds together.
Step 3: Shape the Tikkis
IDivide the mixture into equal portions.
Roll each portion into a ball and gently flatten it between your palms to form a round tikki.
If the mixture feels too soft, add a little more roasted gram flour or breadcrumbs.
Step 4: Cook the Tikkis
- Heat oil in a non-stick pan over medium heat.
- Place the tikkis in the pan, leaving some space between them.
- Cook for about 3–4 minutes on each side until golden brown and crisp.
- Remove from the pan and place on a plate lined with kitchen paper.
Serving Suggestions
- Serve hot with mint-coriander chutney, tamarind chutney, or yogurt dip.
- Pair with a fresh salad for a light meal.
- You can also use Soyabean Tikkis as a filling for burgers, wraps, or sandwiches.
- Serve them as a protein-rich evening snack or party appetizer.
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 230 kcal |
| Protein | 13 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 5 g |
| Fat | 8 g |
| Saturated Fat | 1 g |
| Sodium | Varies with salt added |
Why Use Sarbu Himalayan Pink Salt?
Sarbu Himalayan Pink Salt adds a balanced salty taste that complements the earthy flavor of soyabean, potatoes, herbs, and spices. Its fine crystals blend easily into the tikki mixture, helping season every bite evenly. It is a convenient choice for everyday snacks, appetizers, and homemade meals.
Tips
- Squeeze the soy chunks thoroughly to prevent the tikkis from becoming soft or breaking while cooking.
- Do not grind the soy chunks into a smooth paste; a coarse texture gives the tikkis a better bite.
- Add breadcrumbs or roasted gram flour if the mixture feels too moist.
- Refrigerate the shaped tikkis for 15–20 minutes before frying for better firmness.
- Add grated carrots, peas, or finely chopped capsicum for extra vegetables.
- For a lighter version, air-fry or bake the tikkis instead of shallow frying.
