Makai Akhrot Badamki Tikki
Makai Akhrot Badamki Tikki
May, 2018 No Comments Main Course, vegetarian

Serve – 4


  1. 1& ½ cup Sweet Corn Kernels (boiled and grounded)
  2. 20 nos. Almonds (blanched, peeled and grounded)
  3. 16 nos. Walnuts (halved and crushed)
  4. 1 nos. Potato, medium (boiled, peeled and mashed)
  5. 100 gms. Paneer (crumbled)
  6. 2 tbsp Oil + for shallow frying
  7. 1 tsp Shashi Jeera (Caraway Seeds)
  8. 1 tsp Saunf (Fennel) powder
  9. 1 tsp Black Pepper powder
  10. 1 tsp Garam Masala Powder
  11. 1 tsp Chaat Masala
  12. 1 tsp Red Chili powder
  13. ½ cup Processed Cheese (optional)
  14. 1 tbsp Lemon Juice
  15. 1 inch Ginger (chopped)
  16. 2 tbsp Fresh Coriander (chopped)
  17. 24 nos. Raisins (chopped)

Method :

Heat 2 tbsp oil in a kadhai, add shahi jeera and sauté till fragrant. Add corn paste, almond paste and  boiled potatoes, sauté till the moisture evaporates and mixture is dry. Now add black pepper, red chilli, saunf and garam masala powder along with chaat masala, adjust salt and mix well.

Now add crumbled paneer and cook for few minutes. Remove from heat and add cheese (if using), lemon juice, ginger and chopped fresh coriander, mix well and set it aside to cool down.

Once cooled, divide this mixture into twenty equal size balls, stuff with walnuts and raisins, close and shape them into tikki and set it aside. Heat little oil (though I prefer using pure ghee/clarified butter) in frying pan or tawa and shallow fry these tikkies on both side on medium heat.

Important – remember we have not added any binding agent like corn flour or maida so the tikkies will be little crumby and very soft, so turn them carefully will shallow frying.

Once done, remove them on a kitchen tissue and serve hot with green mint chutney.

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