How to make Soya Aloo Tikki -
Potato and soya tikkis stuffed with spicy mixture of pomegranate seeds.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : Soya Granules (सोया ग्रैन्यूल्ज़), Potato (आलू)
Cuisine : Indian
Course : Snacks and Starters
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For more recipes related to Soya Aloo Tikki checkout Soya Burgers, Soya Burger, Soya Shammi Kabab, Soya Pattice . You can also find more Snacks and Starters recipes like Quick Rice Paper Rolls With Spinach Cream Corn Cauliflower Garlic Sticks Egg Chilli Toast - SK Khazana
Soya Aloo Tikki Recipe Card
With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Soya Aloo Tikki Recipe
Soya Granules 1 cup
Potato boiled and peeled 5 medium
Coriander seeds 1 tablespoon
Black peppercorns 10-12
Ginger 1 inch piece
Green chillies 2
Fresh pomegranate pearls 1/2 cup
Chaat masala 1/2 teaspo
Cornflour/ corn starch 1 tablespoon
Salt to taste
Garam masala powder 1/2 teaspoon
Oil 2-3 tablespoons
Method
Step 1
Dry roast coriander seeds and crushed black peppercorns in a small non stick pan till fragrant. Set aside to cool. Finely chop ginger and green chillies. Mix together ginger, green chillies and pomegranate pearls in a bowl
Step 2
Coarsely grind coriander seeds and black peppercorns and put into the bowl. Add chaat masala and mix well. In another bowl, mash boiled potatoes. Add soya granules and mix well. Add cornflour, salt and garam masala powder and mix into a dough.
Step 3
Heat oil in a non stick pan. Divide the dough into equal portions, shape them into katoris and stuff with pomegranate mixture in them, bring the edges and seal.
Step 4
Further shape them into tikkis. Shallow-fry the tikkis, turning sides till evenly cooked on both sides. Drain on absorbent paper.
Step 5
Sprinkle a little chaat masala and serve hot.
Nutrition Info
Calories : 1111 Kcal
Carbohydrates : 159.9 gm
Protein : 45.5 gm
Fat : 32.5 gm
Other : Iron- 17.1mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
