Falahari Rajgira Aloo Tikki Recipe (Gluten-Free Amaranth Potato Patty)
If you’re craving a delicious, crispy, and satisfying snack that is not only gluten-free but also light on the stomach, the Falahari Rajgira Aloo Tikki is the perfect choice! This North Indian-inspired recipe brings together the wholesome goodness of amaranth flour (rajgira) with the comforting flavors of mashed potatoes, making it an excellent option for those following a sattvic or no-onion-no-garlic diet. Enjoy this irresistible appetizer at tea parties, or pack them as a wholesome snack for your kids’ school lunch box. Letβs dive into this easy and flavorful recipe!
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) (boiled and peeled) | 6 medium-sized |
| Rajgira Flour (Amaranth Flour) | 150 grams |
| Green Chilli (chopped) | 2 |
| Ginger (grated) | 2 teaspoons |
| Coriander Leaves (Dhania) (chopped) | 1/4 cup |
| 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 |
| Sunflower Oil | As required for frying |
Preparation Time
- 20 minutes
Cooking Time
- 30 minutes
Total Time
- 50 minutes
Servings
- 4 servings
Cuisine
- North Indian
Course
- Appetizer
Diet
- No Onion, No Garlic (Sattvic)
Instructions
-
Prepare the Ingredients:
Start by getting all the ingredients ready. Boil and peel the potatoes and set them aside. Chop the green chilies and coriander leaves, grate the ginger, and gather your dry spices. -
-
Make the Tikki Dough:
In a large mixing bowl, combine all the ingredients except the oil. Mash the boiled potatoes and mix them with the amaranth flour, green chilies, grated ginger, chopped coriander, cumin seeds, rock salt, red chili powder, coriander powder, and garam masala. Stir everything well until the mixture forms a dough-like consistency. It should be soft and easy to shape. -
Shape the Tikkis:
Take a small portion of the dough in your hands. Roll it into a ball and then gently flatten it between your palms to form a round, disc-shaped patty (tikki). Repeat this process with the remaining dough to form the rest of the tikkis. -
Fry the Tikkis:
Heat a generous amount of sunflower oil in a heavy-bottomed skillet or frying pan over medium heat. Once the oil is hot, gently place 3-4 tikkis into the pan at a time. Fry them on medium heat until they turn golden brown and crispy on both sides, about 3-4 minutes per side. Be sure to flip them carefully to avoid breaking the tikkis. -
Crisp the Tikkis:
For extra crispiness, you can drizzle a little more oil over the tikkis as they cook, ensuring they are golden and crunchy on the outside. -
Drain the Tikkis:
Once the tikkis are perfectly cooked, remove them from the pan and place them on paper towels to drain any excess oil. -
Serve the Tikkis:
Serve the Falahari Rajgira Aloo Tikkis warm with a side of green chutney and a refreshing yogurt dip. These make for a delicious snack at tea time, and theyβre also perfect to pack as a healthy snack in lunchboxes.
Tips for the Perfect Tikki
- For extra flavor, you can experiment by adding finely chopped mint leaves or a pinch of hing (asafoetida) to the dough.
- If you prefer a spicier kick, you can increase the amount of green chili or add some crushed black pepper.
- These tikkis can be baked in the oven at 375Β°F for 20 minutes if you prefer a healthier, less oily version.
Enjoy these delightful, gluten-free, and satisfying Rajgira Aloo Tikkis at your next meal or party, and relish the flavors of North India in the comfort of your own home!
