Falahari Rajgira Aloo Tikki Recipe (Gluten-Free Amaranth Potato Patty)
The Falahari Rajgira Aloo Tikki offers a delightful twist on a classic North Indian snack, made with Rajgira Flour (Amaranth Flour) to create a gluten-free and nutritious treat, ideal for fasting days or anyone seeking a healthy, satisfying snack. The addition of Amaranth flour, combined with the warmth of spices like cumin, red chili powder, and garam masala, elevates the traditional Aloo Tikki to a flavorful, crisp, and wholesome level. The recipe is simple to prepare, perfect for an appetizer or as a mid-day snack.
Cuisine: North Indian
Course: Appetizer
Diet: No Onion, No Garlic (Sattvic)
Ingredients:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 6, boiled and peeled |
| Rajgira Flour (Amaranth Flour) | 150 grams |
| Green Chilli | 2, chopped |
| Ginger | 2 teaspoons, grated |
| Coriander (Dhania) Leaves | 1/4 cup, chopped |
| Rock Salt | To taste |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Coriander Powder (Dhania) | 1 teaspoon |
| Garam Masala Powder | 1 teaspoon |
| Oil | As required |
Preparation Time:
20 minutes
Cooking Time:
30 minutes
Total Time:
50 minutes
Instructions:
-
Prepare the Ingredients:
Begin by boiling the potatoes until soft, then peel and set them aside to cool. Chop the green chilies and coriander leaves finely, and grate the ginger. Ensure all other ingredients are ready and accessible. -
Make the Tikki Mixture:
In a large mixing bowl, mash the boiled potatoes using a potato masher or fork. Add the Rajgira Flour, chopped green chilies, grated ginger, and coriander leaves to the mashed potatoes. Season with rock salt, cumin seeds, red chili powder, coriander powder, and garam masala powder. Mix everything thoroughly to form a dough-like consistency. If the mixture feels too dry, you can add a little more water or oil to adjust the texture. -
Shape the Tikkis:
Once the dough is ready, take a handful of the mixture in your hands and shape it into a ball. Gently flatten it between your palms to form a round, disc-like shape, resembling a patty. Repeat this process with the remaining mixture to create more tikkis. -
Cook the Tikkis:
Heat a heavy-bottomed skillet or frying pan over medium heat. Add enough oil to cover the base of the pan. Once the oil is hot, gently place 3-4 tikkis in the pan. Cook on medium heat until they turn golden brown and crisp on both sides, about 4-5 minutes per side. For an extra crispy texture, you can drizzle a little more oil over the tikkis while they cook. -
Drain and Serve:
Once the tikkis are cooked, transfer them to a paper towel-lined plate to drain excess oil. This helps to maintain their crispiness. -
Serve the Tikkis:
Serve the Falahari Rajgira Aloo Tikki warm with green chutney and a yogurt dip. These delicious tikkis are perfect for tea parties, as a snack, or even as a lunchbox treat for children. Their crispy texture on the outside, along with the soft, spiced potato filling, make them an irresistible delight!
Tips for the Perfect Rajgira Aloo Tikki:
- Texture: If the mixture feels too sticky, sprinkle in some extra Rajgira Flour to bind it. If it’s too dry, adding a little water will help to bring everything together.
- Customization: Feel free to adjust the spices to your taste—add more chili powder for heat or use fresh herbs like mint for added freshness.
- Storage: You can refrigerate the uncooked tikkis for a few hours before frying. This will help them hold their shape better during cooking.
- Serving Ideas: These tikkis also pair beautifully with sweet tamarind chutney for an extra layer of flavor.
Enjoy these gluten-free, nutritious tikkis as a snack, appetizer, or even a main dish for a light meal! Their wholesome ingredients and vibrant flavors make them perfect for any occasion.
