Last Updated on 4 months by Neha Deshmukh

Potato Carrot Tikki Recipe – Easy Indian Snack & Street Food

Hey everyone! If you’re anything like me, you love a good snack. And honestly, is there anything more satisfying than a crispy, golden-brown tikki? This Potato Carrot Tikki recipe is a family favorite – I first made it years ago trying to sneak more veggies into my kids’ diets, and it’s been a hit ever since! It’s perfect for a quick evening treat, a party appetizer, or even a light lunch. Let’s get cooking!

Why You’ll Love This Recipe

These tikkis are seriously addictive. They’re crunchy on the outside, soft and flavorful on the inside, and packed with goodness from the potatoes and carrots. Plus, they’re surprisingly easy to make – even if you’re new to Indian cooking. They’re a fantastic way to enjoy the vibrant flavors 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:

• 3 medium potatoes
• 2 tbsp grated carrot
• 2 tbsp chopped coriander (cilantro)
• 1 tsp ginger garlic paste
• 2 green chilies, finely chopped (adjust to your spice preference!)
• 1 tsp cumin powder
• Salt to taste (start with ¾ tsp and adjust)
• 2 tbsp besan (gram flour)
• 2 tbsp rice flour
• 2 tbsp corn flour
• Pepper powder to taste (about ¼ – ½ tsp)
• Oil for frying

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Potato Varieties for Tikki

I prefer using starchy potatoes like Russet or Yukon Gold for this recipe. They bind really well. Waxy potatoes can work in a pinch, but you might need a little extra besan to hold everything together.

The Role of Besan, Rice Flour & Corn Flour

This trio is what gives our tikkis their perfect texture! Besan adds a lovely nutty flavor and helps bind. Rice flour provides extra crispiness, and corn flour helps create a light and airy texture. Don’t skip them!

Spice Blend – Adjusting the Heat

Feel free to play around with the spices. I love a little kick from the green chilies, but you can reduce the amount or remove the seeds for a milder flavor. A pinch of red chili powder can also add some warmth.

Regional Variations in Tikki Spices

Tikki spice blends vary across India! Some regions add amchur (dried mango powder) for tanginess, while others use chaat masala for a complex flavor. Feel free to experiment and make it your own.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel and grate the potatoes. Now, this is important: place the grated potatoes in a bowl of water and let them soak for about 10-15 minutes. This helps remove excess starch, which prevents the tikkis from becoming gluey.
2. Drain the potatoes really well, and then squeeze out as much water as possible using your hands or a clean kitchen towel. Seriously, get in there!
3. In a large bowl, combine the squeezed-dry potatoes, grated carrot, chopped coriander, ginger garlic paste, and green chilies.
4. Now for the dry ingredients! Add the cumin powder, salt, besan, rice flour, corn flour, and pepper powder.
5. Mix everything together really well with your hands. You want to form a dough that holds its shape but isn’t too sticky. If it’s too wet, add a little more besan, a tablespoon at a time.
6. Heat up about ¼ inch of oil in a pan over medium-low heat.
7. Grease your palms with a little oil. Take a portion of the potato mixture and shape it into a small, flat patty – about 2-3 inches in diameter.
8. Carefully place the tikki in the hot oil. Don’t overcrowd the pan!
9. Cook for about 3-4 minutes per side, or until golden brown and crispy.
10. Remove the tikkis from the pan and place them on a paper towel-lined plate to drain any excess oil.
11. Serve hot with your favorite chutney or sauce!

Expert Tips

Want to take your tikkis to the next level? Here are a few of my go-to tricks:

Achieving the Perfect Tikki Consistency

The key is to get the right dough consistency. It should hold its shape without being too dry or too sticky.

Preventing Tikkis from Breaking Apart

Make sure you squeeze out all the excess water from the potatoes. That’s the biggest culprit for tikkis falling apart.

Getting a Crispy Exterior

Don’t overcrowd the pan, and make sure the oil is hot enough (but not smoking!). Cooking in batches is best.

Oil Temperature Control

Medium-low heat is your friend. If the oil is too hot, the tikkis will burn on the outside before they cook through.

Variations

Let’s get creative!

Vegan Potato Tikki

This recipe is already naturally vegan! Just ensure your oil is plant-based.

Gluten-Free Potato Tikki

This recipe is also gluten-free! All the ingredients are naturally gluten-free.

Spice Level Adjustments (Mild, Medium, Hot)

Adjust the amount of green chilies and pepper powder to suit your taste. For a mild tikki, omit the green chilies altogether. For a fiery kick, add a pinch of cayenne pepper!

Festival Adaptations (Holi, Diwali)

These tikkis are perfect for festivals! During Holi, they’re often served with vibrant chutneys. For Diwali, you can arrange them beautifully on a platter with other snacks. My aunt always adds a sprinkle of sev (crispy chickpea noodles) on top for Diwali – it looks gorgeous!

Serving Suggestions

These tikkis are amazing on their own, but they’re even better with some accompaniments. I love serving them with:

• Mint-coriander chutney
• Tamarind chutney
• Yogurt dip
• A sprinkle of chaat masala
• A side of sliced onions and lemon wedges

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 tikki patties for up to a month.

FAQs

Got questions? I’ve got answers!

Can I make the Tikki mixture ahead of time?

Yes, you can! Prepare the mixture and store it in the refrigerator for up to 24 hours.

What is the best chutney to serve with Potato Tikki?

Mint-coriander chutney is a classic pairing, but tamarind chutney adds a lovely sweet and tangy contrast.

Can I bake these tikkis instead of frying?

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

How do I prevent the tikkis from absorbing too much oil?

Make sure the oil isn’t too hot, and don’t overcrowd the pan. Also, squeezing out all the excess water from the potatoes is crucial.

What can I substitute for besan (gram flour)?

If you don’t have besan, you can try using all-purpose flour or chickpea flour as a substitute, but the flavor will be slightly different.