Vermicelli Tikkis
Vermicelli Tikkis

Vermicelli Tikkis


“I am quite fond of cooking and also experimenting and trying to create/modify recipes. Aloo tikki is a traditional snack popular in India. Once I thought of simulating the same from the leftover Aloo Peas preparation. To give it a little different taste and look, I thought of coating it with a layer of vermicelli. I added a layer of suji to make it crispier. What I thought of as a simple cooking experiment turned out to be a mouthwatering dish for my family. Since then, it has become a regular at all the house parties we host. Guests appreciate the novel taste of their favorite snack. The cherry on top is the fact that these tikkis are prepared in healthier olive oil.”

Shruti Gupta, Cargill Foods India
Country: India
Region: Asia Pacific
Category: Appetizer
Cargill Ingredients: Salt, Leonardo Olive Oil

Ingredients

4 medium sized potatoes, boiled, peeled and mashed
1 cup green peas, boiled and crushed
1 medium sized onion, finely chopped
Green chilies, finely chopped for garnish
2 teaspoons ginger paste
1 cup sooji
1 cup vermicelli
4 tablespoons maida
Salt to taste
1 teaspoon roasted jeera
½ teaspoon red chili powder
2 teaspoons dry coriander powder
1 teaspoon chat masala
Finely chopped coriander, to garnish
Cargill’s Leonardo pure olive oil (or your local brand), for greasing and cooking
 

Instructions
  1. Combine boiled potatoes and peas in a bowl and mix well.
  2. Heat 2 tablespoons pure olive oil in a small pan over medium heat and add cumin seeds. When it spatters, add finely chopped onions and cook until onions turn pink. Add the boiled potatoes and pea mixture.
  3. Add jeera, dry coriander, red chili powder, chat masala, green chili, ginger paste and salt to taste. Stir well.
  4. Divide the mixture into 6 equal portions and shape each portion into a round flat ball.
  5. In another small bowl, take 4 tablespoons maida and 6 tablespoons water. Add water as required to make a thick flowing paste. Stir and mix to get a smooth paste without any lumps.
  6. Heat olive oil for shallow frying in a pan. In the meantime, take tikkis and gently dip in the maida paste.
  7. Coat the tikkis evenly with vermicelli
  8. Apply second coat on tikkis with sooji, dust tikkis properly in sooji.
  9. Now put it in the pan for deep frying in olive oil.
  10. Garnish with coriander and green chilies.
  11. Optional: Serve with green chatni and tomato sauce.

View all recipes