Poha & Onion Tikki Recipe – Crispy Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Poha & Onion Tikki Recipe – Crispy Indian Street Food Snack

Hey everyone! If you’re anything like me, you’re always on the lookout for a delicious snack that’s both satisfying and relatively easy to make. Well, look no further! These Poha & Onion Tikkis are a total game-changer. Seriously, they’re crispy, flavourful, and perfect with a cup of chai. I first made these when I was craving something savoury and didn’t want to spend hours in the kitchen – and they’ve been a family favourite ever since.

Why You’ll Love This Recipe

These tikkis are the ultimate comfort food. They’re a fantastic way to use up leftover poha, and the combination of textures – soft inside, crispy outside – is just chef’s kiss. Plus, they’re incredibly versatile. You can adjust the spice level to your liking, and they’re great for parties, picnics, or just a cozy night in. They’re a true taste of Indian street food, right in your own kitchen!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious tikkis:

• 2 onions
• 1 cup poha (flattened rice)
• 0.25 tsp turmeric powder
• 0.75 tsp chilli powder
• 0.5 tsp cumin powder
• 0.5 tsp chaat masala
• 2 green chillies
• 1 tsp ginger paste
• 2 tbsp coriander leaves, chopped
• 0.5 tsp salt
• 2 cups wheat flour
• 2 tsp oil (for tempering)
• 1 tsp mustard seeds
• 0.5 tbsp sesame seeds

Ingredient Notes

Let’s talk ingredients! Poha comes in different thicknesses. I prefer the thinner variety for this recipe, as it binds better. But if you only have thick poha, that’s totally fine – just make sure to soak it for a little longer.

We’re using whole wheat flour (atta) here, which gives the tikkis a lovely rustic flavour and a bit of extra nutrition. You can use maida (all-purpose flour) if you prefer a lighter, crispier texture, but I find the atta works beautifully.

And finally, the oil! Traditionally, mustard oil is used for tempering, giving it a lovely pungent flavour. But if you don’t have mustard oil, vegetable oil works just as well.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the stuffing. In a bowl, combine the sliced onions, poha, turmeric powder, chilli powder, cumin powder, chaat masala, chopped green chillies, ginger paste, and coriander leaves. Add the salt and give everything a good squeeze with your hands – you want it all to come together nicely.
2. Now, for the dough. In a separate bowl, mix the wheat flour and salt. Gradually add water and knead until you have a soft, pliable dough. Let it rest for about 20 minutes. This helps the gluten relax, making the tikkis easier to roll.
3. Time to assemble! Roll the dough into small, thin circles. Place about 2 tablespoons of the poha stuffing in the centre of each circle. Fold the dough over to form a square pocket, and carefully seal the edges.
4. Steam these little pockets of goodness for about 15 minutes, or until they’re no longer sticky. This partially cooks the tikkis and helps them hold their shape.
5. Now for the magic! Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter. Then, add the sesame seeds, curry leaves, chilli flakes, and mixed herbs. Once fragrant, carefully place the steamed tikkis in the pan and pan-fry until they’re golden brown and beautifully crisp on all sides.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy tikkis.
• Make sure the oil is hot enough before adding the tikkis. You should see a gentle sizzle when you add a tiny piece of dough.
• If the tikkis are browning too quickly, reduce the heat.

Variations

This recipe is super adaptable! Here are a few ideas to spice things up:

• Vegan Adaptation: Simply skip any ghee and use oil for frying.
• Gluten-Free Adaptation: Use a gluten-free flour blend instead of wheat flour.
• Spice Level: Adjust the amount of chilli powder to suit your taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Festival Adaptations: These tikkis are amazing during Diwali or Holi. My family always makes a huge batch for our celebrations.

Serving Suggestions

Serve these Poha & Onion Tikkis hot, straight from the pan! They’re delicious on their own, but even better with a side of your favourite chutney or tomato sauce. A dollop of plain yogurt also works wonders.

Storage Instructions

Leftover tikkis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven to restore their crispiness.

FAQs

1. What is the best way to prevent the tikkis from becoming soggy?

Make sure the oil is hot enough and don’t overcrowd the pan. Also, steaming them first helps to prevent them from absorbing too much oil.

2. Can I make the stuffing ahead of time? How should I store it?

Yes, absolutely! You can make the stuffing a day in advance and store it in an airtight container in the refrigerator.

3. What is Poha and where can I find it?

Poha is flattened rice, a popular ingredient in Indian cuisine. You can find it at most Indian grocery stores, and increasingly in the international aisle of larger supermarkets.

4. Can I bake these tikkis instead of frying them?

You can! Brush the steamed tikkis with a little oil and bake them in a preheated oven at 180°C (350°F) for about 15-20 minutes, flipping halfway through. They won’t be quite as crispy as fried tikkis, but still delicious.

5. What is Chaat Masala and what does it add to the flavor?

Chaat Masala is a blend of spices – typically including amchur (dried mango powder), cumin, coriander, ginger, black salt, and chilli powder. It adds a tangy, savoury, and slightly spicy flavour to the tikkis. It’s a must-have in your Indian spice rack!

Enjoy! Let me know how they turn out in the comments below. Happy cooking!