Spinach Potato Tikki Recipe – Easy Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Spinach Potato Tikki Recipe – Easy Indian Street Food Snack

Hey everyone! If you’re anything like me, you absolutely love a good Indian snack. And honestly, few things beat a crispy, flavorful tikki, especially when it’s packed with goodness like spinach and potatoes. I first made these Spinach Potato Tikkis when I was craving something comforting and quick, and they’ve been a family favorite ever since. They’re perfect for a rainy afternoon, a party, or just when you need a little something delicious!

Why You’ll Love This Recipe

These Spinach Potato Tikkis are seriously addictive. They’re crispy on the outside, soft and flavorful on the inside, and come together surprisingly easily. Plus, they’re a fantastic way to sneak in some extra veggies – even picky eaters won’t suspect a thing! They’re also incredibly versatile; you can adjust the spice level to your liking and serve them with your favorite chutney. Honestly, what’s not to love?

Ingredients

Here’s what you’ll need to make these delightful tikkis:

• 2 cups boiled and mashed potatoes (about 3 medium potatoes)
• 1 cup packed chopped spinach (about 150g)
• 1 tsp minced ginger (about 5g)
• 1 green chili, chopped (adjust to your spice preference)
• 1/2 tsp cumin powder (about 2.5g)
• 1 tbsp rice flour (about 8g)
• 2 tbsp besan (gram flour) (about 15g)
• Salt to taste
• 1 tsp oil for frying (plus a little extra for sautéing)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Besan (Gram Flour): This is key for binding the tikkis and giving them that lovely texture. Don’t skip it! It’s made from ground chickpeas and is a staple in Indian cooking.
• Potatoes: I prefer using starchy potatoes like Yukon Gold or Russet for a fluffier texture. Waxy potatoes can work in a pinch, but you might need a little more besan to bind everything together.
• Spice Levels: Traditionally, these tikkis have a mild to medium spice level. But feel free to add more green chilies or a pinch of red chili powder if you like things fiery! Regional variations often include a touch of amchur (dry mango powder) for a tangy kick.
• Spinach: Make sure to squeeze out any excess water from the chopped spinach after washing it. This will prevent the tikkis from becoming soggy.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tsp oil in a pan over medium heat. Add the minced ginger and chopped green chili and sauté for about a minute, until fragrant.
2. Add the chopped spinach to the pan and cook for 2-3 minutes, until it’s wilted and semi-cooked. Don’t overcook it – we want to retain some texture.
3. In a large bowl, combine the sautéed spinach mixture with the mashed potatoes.
4. Now, add the rice flour, besan, salt, and cumin powder. Mix everything well with your hands. This is where you’ll feel like a chef! If the dough feels too sticky, add a little more besan, one teaspoon at a time.
5. Shape the mixture into lime-sized balls and gently flatten them into tikkis, about 1/2 inch thick.
6. Heat oil for deep frying in a pan over medium heat. Carefully fry the tikkis in batches until they’re golden brown and crispy, flipping occasionally for even cooking. This usually takes about 3-4 minutes per batch.
7. Remove the tikkis from the oil and place them on a paper towel-lined plate to drain any excess oil.

Expert Tips

• Don’t overcrowd the pan when frying. This will lower the oil temperature and result in soggy tikkis.
• For extra crispy tikkis, you can coat them lightly with a sprinkle of rice flour before frying.
• Taste the mixture before shaping the tikkis and adjust the seasoning as needed.

Variations

• Vegan Adaptation: This recipe is already naturally vegetarian! To make it fully vegan, just ensure your oil is plant-based.
• Gluten-Free Adaptation: Besan (gram flour) contains gluten. To make this gluten-free, substitute the besan with an equal amount of gluten-free all-purpose flour or chickpea flour.
• Spice Level Adjustment:
  • Mild: Reduce or omit the green chili.
  • Medium: Use 1 green chili, finely chopped.
  • Spicy: Add 2-3 green chilies, finely chopped, or a pinch of red chili powder.
• Festival Adaptations: These tikkis are amazing during festivals like Holi and Diwali. My aunt always adds a pinch of turmeric for a vibrant yellow color during Diwali!
• Additions: Feel free to add other veggies like grated carrots or peas to the mixture.

Serving Suggestions

Serve these Spinach Potato Tikkis hot with your favorite chutney! I personally love them with mint-coriander chutney or sweet tamarind chutney. Tomato ketchup is also a classic choice, especially for the kids. A side of sliced onions and a squeeze of lemon juice adds a nice freshness.

Storage Instructions

Leftover tikkis can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a pan or oven to restore their crispiness. You can also freeze uncooked tikkis on a baking sheet, then transfer them to a freezer bag for longer storage.

FAQs

What type of potatoes work best for this recipe?

Starchy potatoes like Yukon Gold or Russet are ideal for a fluffy texture.

Can I make these tikkis ahead of time?

Yes! You can shape the tikkis and store them in the refrigerator for a few hours before frying.

How can I adjust the spice level?

Adjust the amount of green chili or add a pinch of red chili powder to control the spice.

What is the best chutney to serve with Spinach Potato Tikki?

Mint-coriander chutney and sweet tamarind chutney are classic pairings.

Can I bake these tikkis instead of frying them?

Yes, you can! Preheat your oven to 200°C (400°F). Place the tikkis on a baking sheet lined with parchment paper and bake for 20-25 minutes, flipping halfway through, until golden brown and crispy. They won’t be quite as crispy as fried tikkis, but still delicious!