🥔 Aloo Poha Tikki Recipe

Crunchy on the outside, soft on the inside — these tikkis combine the heartiness of aloo with the texture of poha for the perfect savory snack.

🧂 Ingredients (Makes 10–12 tikkis)
2 medium potatoes (boiled and mashed)

1 cup thick poha (flattened rice)

1 green chili (finely chopped)

½ tsp ginger paste

¼ cup onion (finely chopped)

2 tbsp coriander leaves (finely chopped)

½ tsp cumin seeds

½ tsp red chili powder

½ tsp garam masala

¼ tsp turmeric powder

Salt to taste

1–2 tbsp lemon juice

2 tbsp rice flour or cornflour (for binding)

Oil for shallow frying

🥣 Preparation
Step 1: Soften the Poha
Rinse poha in a sieve under running water.

Let it sit for 5 minutes to soften.

Squeeze out excess water gently and add to a mixing bowl.

Step 2: Mix the Dough
In the same bowl, add:

Mashed potatoes

Chopped onions

Green chili, ginger paste

Coriander leaves

All dry spices (cumin, chili powder, turmeric, garam masala, salt)

Lemon juice

Rice flour or cornflour for binding

Mix everything well into a soft dough. If it feels sticky, add a bit more flour.

Step 3: Shape the Tikkis
Grease your palms and shape small round patties (tikkis) from the dough.

Flatten gently. You should get around 10–12 medium-sized tikkis.

Step 4: Cook the Tikkis
Heat 2–3 tbsp oil in a non-stick pan or tawa.

Place the tikkis and cook on medium flame until golden brown and crisp on both sides (about 3–4 minutes per side).

Remove and drain on paper towels.

🍽️ Serving Suggestions:
Serve hot with green chutney, tamarind chutney, or tomato ketchup.

Pair with masala chai for a classic evening snack combo.

💡 Tips:
Use thick poha only. Thin poha will turn mushy.

For extra crunch, coat tikkis in semolina (rava) before frying.

Add grated beetroot or carrots for a colorful twist.

Can be air-fried or pan-fried with less oil for a healthier version.

🧄 Crisp. Spiced. Comforting.
Welza Tip: Add a pinch of Welza Chaat Masala just before serving for an extra zing.