Potato Tikki Pizza Recipe- Easy Indian Street Food Fusion

Last Updated on 6 months ago by Neha Deshmukh

Potato Tikki Pizza Recipe – Easy Indian Street Food Fusion

Hey everyone! If you’re anything like me, you love a good fusion dish. Something that takes the comfort of familiar flavors and gives them a fun, unexpected twist. Well, get ready to fall in love with this Potato Tikki Pizza! It’s the perfect blend of Indian street food and Italian goodness, and honestly, it’s become a total hit at my place. I first made this for a casual get-together with friends, and it disappeared in minutes!

Why You’ll Love This Recipe

This recipe is seriously a winner for so many reasons. It’s quick – ready in under 40 minutes! It’s easy, even if you’re not a seasoned chef. And most importantly, it’s delicious. Crispy potato tikkis topped with all your favorite pizza toppings? Yes, please! It’s a fantastic way to use up leftover mashed potatoes, and it’s a guaranteed crowd-pleaser.

Ingredients

Here’s what you’ll need to whip up this amazing Potato Tikki Pizza:

• 2 potatoes
• 1/4 cup corn flour
• 1/2 tsp chilli flakes
• 1/4 tsp pepper powder
• 1/2 tsp mixed herbs
• 1/2 tsp salt
• Oil, for frying
• Pizza sauce
• 1 onion
• 1 capsicum
• 1 tomato
• Sweet corn
• Olives
• Cheese (Mozzarella is my go-to!)

Ingredient Notes

Let’s talk ingredients for a sec. Choosing the right potatoes makes all the difference. I find that starchy potatoes like Russet or Yukon Gold work best – they mash beautifully and hold their shape well.

Corn flour is our secret weapon here! It acts as a binder, helping the tikkis stay together during frying. Don’t skip it! You can also use rice flour if you prefer.

And the cheese? Oh, the cheese! Mozzarella is classic for a reason – it melts beautifully and has that perfect stretch. But feel free to experiment! A sprinkle of cheddar or even a little Parmesan can add a lovely depth of flavor.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a large bowl, combine the mashed potatoes and corn flour. Mix well until it forms a nice, pliable dough.
2. Now, add the chilli flakes, pepper powder, mixed herbs, and salt. Give it another good mix – we want those spices evenly distributed.
3. Grease your hands with a little oil (this prevents sticking!). Take a portion of the dough and shape it into flat, round tikkis. About 2-3 inches in diameter is perfect.
4. Heat oil in a pan over medium heat. Carefully fry the tikkis until they’re golden brown and crispy on both sides. Drain them on paper towels to remove any excess oil.
5. Time for the fun part! In a separate pan, place the fried tikkis. Spread a teaspoon of pizza sauce on each one.
6. Now, load up those tikkis with your favorite toppings! I like to use chopped onions, capsicum, tomatoes, sweet corn, and olives.
7. Don’t forget the cheese! Sprinkle a generous amount of grated cheese over the toppings.
8. Sprinkle a little extra chilli flakes and mixed herbs on top for an extra flavour boost.
9. Cover the pan and cook on low heat for 2-3 minutes, or until the cheese is melted and bubbly.

Expert Tips

• Don’t overcrowd the pan when frying the tikkis. Fry them in batches to ensure they get nice and crispy.
• If your dough is too sticky, add a little more corn flour, one tablespoon at a time.
• For extra flavour, you can add a pinch of garam masala to the potato mixture.

Variations

• Spicy Tikki Pizza: Add a chopped green chilli to the potato mixture for an extra kick.
• Cheesy Goodness: Use a blend of cheeses – mozzarella, cheddar, and Parmesan are a great combo.
• My Family’s Favourite: My kids love it when I add a little paneer (Indian cheese) to the toppings!

Vegan Adaptation

Want to make this vegan? No problem! Simply substitute the cheese with a vegan mozzarella alternative. There are some really good ones available these days.

Gluten-Free Adaptation

For a gluten-free version, just make sure you’re using gluten-free corn flour. That’s it! It’s naturally gluten-free otherwise.

Spice Level Adjustment

This recipe is mild to medium spice. If you like things hotter, add more chilli flakes or a pinch of cayenne pepper to the potato mixture.

Festival Adaptations

During Navratri or other fasting periods, you can skip the onions and garlic and use rock salt (sendha namak) instead of regular salt.

Serving Suggestions

Serve these Potato Tikki Pizzas hot, straight off the pan! They’re delicious on their own, or you can pair them with a side of mint chutney or a simple salad.

Storage Instructions

These are best enjoyed fresh, but you can store leftover tikkis (before topping) in an airtight container in the fridge for up to 2 days. Reheat in a pan or oven until crispy.

FAQs

What type of potatoes work best for potato tikkis?

Starchy potatoes like Russet or Yukon Gold are ideal. They mash well and hold their shape during frying.

Can I make the tikkis ahead of time?

Yes, you can! Fry the tikkis and store them in the fridge. Then, just top and bake or pan-fry when you’re ready to eat.

What is the best way to prevent the tikkis from falling apart while frying?

Make sure your potato mixture isn’t too wet, and use enough corn flour as a binder. Also, don’t overcrowd the pan.

Can I bake the potato tikkis instead of frying them?

Absolutely! Bake them at 200°C (390°F) for about 20-25 minutes, flipping halfway through. They won’t be quite as crispy, but still delicious.

What cheese melts best on potato tikki pizza?

Mozzarella is the classic choice, but cheddar, Parmesan, or a blend of cheeses all work wonderfully!