Description
A delightful Indian street food featuring crispy potato tikki wrapped in a soft roti, perfect for any meal or snack.
Ingredients
- 3 medium-sized potatoes (or 300 grams potatoes)
- ½ teaspoon kashmiri chilli powder (or 1 to 2 green chilies – finely chopped)
- ½ teaspoon coriander powder
- ½ teaspoon cumin powder
- ¼ teaspoon dry ginger powder (or ¼ teaspoon minced ginger)
- ¼ teaspoon chaat masala powder
- 2 tablespoons cornstarch (or rice flour or arrowroot flour or add as required)
- 2 to 3 teaspoons chopped coriander leaves
- 2 to 3 tablespoons sunflower oil (or any neutral oil, for pan frying the tikki or as required)
- Salt (as required)
- 1 cup whole wheat flour
- 1 teaspoon sunflower oil (or any neutral oil)
- Water (as required)
- Salt (as required)
- 1 cup curd (whisked yogurt)
- ¾ to 1 tablespoon sugar (or add as required for more sweetness)
- ½ teaspoon roasted cumin powder
- ¼ teaspoon kashmiri chilli powder
- ¼ teaspoon chaat masala (or as required)
- 2 teaspoons chopped coriander leaves
- 1 onion (small to medium-sized, thinly sliced)
- 1 carrot (medium-sized, grated)
- 2 to 3 pinches salt (to sprinkle on onions)
Instructions
- Boil the potatoes until soft, then peel and mash them. Mix mashed potatoes with kashmiri chilli powder, coriander powder, cumin powder, dry ginger powder, chaat masala, cornstarch, chopped coriander leaves, and salt. Form this mixture into small round cakes (tikkis) and set aside.
- In a bowl, combine whole wheat flour, a teaspoon of oil, water, and salt. Knead the dough until soft and smooth. Divide the dough into small balls and roll them out into thin circular rotis using a rolling pin.
- Heat oil in a pan and fry the prepared tikkis until they are golden and crispy. For the raita, mix the yogurt with sugar, roasted cumin powder, kashmiri chilli powder, chaat masala, and chopped coriander leaves.
- Take a roti, place a fried tikki in the center, add sliced onions, grated carrots, and any other veggies of your choice. Drizzle with raita and fold the roti around the filling to form a wrap.
Notes
Serve hot with extra raita for dipping. Customize with your favorite fillings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Indian