Red Cabbage Potato Tikki Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Red Cabbage Potato Tikki Recipe – Authentic Indian Street Food

Hey everyone! If you’re anything like me, you absolutely love a good street food snack. And honestly, few things beat a perfectly crispy, flavorful tikki. Today, I’m sharing my go-to recipe for Red Cabbage Potato Tikki – it’s a vibrant twist on a classic, and trust me, it’s a crowd-pleaser! I first made these for a Diwali get-together and they disappeared in minutes.

Why You’ll Love This Recipe

These tikkis aren’t just delicious; they’re surprisingly easy to make. The red cabbage adds a beautiful color and a lovely bit of texture that you don’t usually find in potato tikkis. Plus, the blend of spices is just chef’s kiss – warm, tangy, and utterly addictive. They’re perfect as a snack, appetizer, or even a light meal.

Ingredients

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

• 4 large-sized potatoes, halved, boiled and peeled (about 500g)
• 1 cup red cabbage, chopped or finely shredded (about 85g)
• 0.5 teaspoon coriander seeds
• 0.5 teaspoon cumin seeds
• Salt to taste
• 1 medium-sized onion, finely chopped (about 100g)
• 1 medium-sized green chili, chopped (optional)
• 0.25 teaspoon garam masala powder
• 0.5 teaspoon roasted cumin powder
• 1 teaspoon red chili powder or paprika
• 1 teaspoon dried mango powder (amchur)
• As needed oil for shallow frying

Ingredient Notes

Let’s talk ingredients for a sec! Using red cabbage is the star here – it gives the tikkis such a pretty pink hue and a nice crunch. Don’t skip it!

The coriander and cumin seeds? I like to lightly dry roast them before grinding for extra flavor, but pre-ground works just fine too.

And please don’t underestimate the power of amchur powder (dried mango powder). It adds a fantastic tanginess that really balances the spices. If you can’t find it, I’ll share a substitution in the FAQs.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine all the ingredients (except the oil, of course!) in a large mixing bowl.
2. Now, grab your potato masher and get to work! Mash everything together really well until it’s evenly mixed. You want a nice, cohesive mixture.
3. Divide the mixture into 8-10 equal portions. I usually use a spoon to scoop them out.
4. Grease your hands lightly with oil – this prevents the mixture from sticking. Roll each portion into a smooth ball.
5. Gently flatten each ball into a round patty shape, about ½ inch thick. These are your tikkis!
6. Place the tikkis on a plate and pop them into the fridge for at least 30-60 minutes. This helps them firm up and hold their shape while frying.
7. Heat oil in a flat pan (like a tawa or frying pan) over medium heat. You want enough oil to shallow fry the tikkis.
8. Carefully place the tikkis in the hot oil and shallow fry them until they’re golden brown and crispy on both sides – about 3-4 minutes per side.
9. Remove the tikkis from the pan and drain them on paper towels to remove any excess oil.
10. Serve immediately and enjoy!

Expert Tips

• Don’t over-mash the potatoes! A little texture is good.
• Make sure the oil is hot enough before adding the tikkis. Otherwise, they’ll absorb too much oil and become soggy.
• Don’t overcrowd the pan. Fry the tikkis in batches to ensure they cook evenly.

Variations

• Spicy Kick: My friend, Priya, loves to add a pinch of cayenne pepper to the mixture for an extra spicy kick.
• Pea Power: My mom always adds about ½ cup of boiled and mashed peas to the mixture. It adds a lovely sweetness and texture.
• Cheese Please: For a richer tikki, add about ¼ cup of grated paneer (Indian cheese) to the mixture.

Vegan Adaptation

These tikkis are naturally vegan! Just ensure the oil you use for frying is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment (Mild, Medium, Hot)

• Mild: Reduce the red chili powder to ½ teaspoon or omit it altogether.
• Medium: Use 1 teaspoon of red chili powder.
• Hot: Add ½ teaspoon of cayenne pepper along with the 1 teaspoon of red chili powder.

Festival Adaptations (Navratri, Diwali snack option)

These tikkis are fantastic for festivals! They’re a popular snack during Navratri and Diwali. They’re also great for parties and gatherings.

Serving Suggestions

Serve these tikkis hot with:

• Green chutney (mint-coriander chutney)
• Tamarind chutney
• Ketchup
• A side of raita (yogurt dip)
• A sprinkle of chaat masala

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

What is the best type of potato to use for tikkis?

I recommend using starchy potatoes like Russet or Yukon Gold. They hold their shape well and give the tikkis a nice fluffy texture.

Can I make these tikkis ahead of time?

Absolutely! You can prepare the mixture and shape the tikkis a day in advance. Store them covered in the fridge and fry them just before serving.

How can I make the tikkis crispier?

Make sure the oil is hot enough and don’t overcrowd the pan. You can also add a tablespoon of gram flour (besan) to the mixture for extra binding and crispiness.

What is Amchur powder and can I substitute it?

Amchur powder is made from dried unripe mangoes and adds a tangy flavor. If you can’t find it, you can substitute it with 1 tablespoon of lemon juice or white vinegar.

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. They won’t be as crispy as fried tikkis, but they’ll still be delicious.