Toronto Tikki Co.

Recipes

Make the best Toronto Tikki Co certified recipes right at your home!

Sweet Potato Tikki
Hara Bhara Tikki
Corn & Cheese Tikki
Sabudana Tikki

Sweet Potato Tikki with Tangy Tamarind Glaze – A Toronto Tikki Co. Special

(Yields: Approximately 8-10 tikkis)

Ingredients:

  • For the Tikkis:
    • 2 medium sweet potatoes (about 300g), boiled and mashed
    • 1/2 cup finely chopped onion
    • 1/4 cup finely chopped cilantro (coriander leaves)
    • 1 green chili, finely chopped (adjust to your spice preference)
    • 1 teaspoon ginger-garlic paste
    • 1/2 teaspoon ground cumin
    • 1/4 teaspoon turmeric powder
    • 1/4 teaspoon red chili powder (optional)
    • 1/4 cup breadcrumbs (plus more if needed for binding)
    • 2 tablespoons chickpea flour (besan)
    • Salt to taste
    • 2 tablespoons vegetable oil, for cooking
  • For the Tangy Tamarind Glaze:
    • 2 tablespoons tamarind pulp (or 1 tablespoon tamarind paste mixed with 2 tablespoons hot water)
    • 1 tablespoon sugar or jaggery (adjust to taste)
    • 1/2 teaspoon ground cumin
    • A pinch of red chili powder (optional)
    • 2 tablespoons water

Instructions:

  1. Prepare the Sweet Potato Mixture: In a large bowl, combine the mashed sweet potatoes, chopped onion, cilantro, green chili, ginger-garlic paste, ground cumin, turmeric powder, red chili powder (if using), breadcrumbs, chickpea flour, and salt. Mix well until everything is evenly combined.
  2. Shape the Tikkis: Take a small portion of the sweet potato mixture and shape it into a round or slightly flattened patty (about 2-3 inches in diameter). Repeat with the remaining mixture. If the mixture is too sticky, add a little more breadcrumbs.
  3. Cook the Tikkis: Heat the vegetable oil in a shallow pan or skillet over medium heat. Place the tikkis in the pan, ensuring not to overcrowd it. Cook for 4-5 minutes on each side, or until they are golden brown and crispy. You can also bake these at 375°F (190°C) for 20-25 minutes, flipping halfway through, for a healthier option.
  4. Make the Tamarind Glaze: While the tikkis are cooking, prepare the glaze. In a small saucepan, combine the tamarind pulp (or paste mixture), sugar/jaggery, ground cumin, red chili powder (if using), and water. Bring the mixture to a simmer over medium heat and cook for 2-3 minutes, or until the glaze slightly thickens. Stir occasionally to prevent sticking.
  5. Glaze the Tikkis (Optional): Once the tikkis are cooked, you can either drizzle the tamarind glaze over them or gently toss the cooked tikkis in the glaze in the pan for a light coating.
  6. Serve: Serve the sweet potato tikkis hot, garnished with extra cilantro if desired. They make a delicious appetizer or snack.

Hara Bhara Tikki (Spinach & Pea Patties) – A Nutritious & Flavorful Delight

(Yields: Approximately 10-12 tikkis)

Ingredients:

  • 2 cups tightly packed spinach leaves, roughly chopped
  • 1 cup frozen green peas
  • 2 medium potatoes, boiled and mashed
  • 1/2 cup finely chopped onion
  • 2 green chilies, finely chopped (adjust to your spice preference)
  • 1 inch ginger, grated
  • 1/4 cup chopped cilantro (coriander leaves)
  • 1/4 cup chopped mint leaves
  • 1 teaspoon dried mango powder (amchur)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon garam masala
  • 1/4 cup breadcrumbs (plus more if needed for binding)
  • 2 tablespoons chickpea flour (besan)
  • Salt to taste
  • 2 tablespoons vegetable oil, for cooking

Instructions:

  1. Blanch Spinach and Peas: Bring a pot of water to a boil. Add the spinach and peas and blanch for 2-3 minutes until they turn bright green. Drain immediately and rinse with cold water to stop the cooking process. Squeeze out any excess water from the spinach and roughly chop them further if needed.
  2. Combine Ingredients: In a large bowl, combine the blanched spinach and peas, mashed potatoes, chopped onion, green chilies, grated ginger, cilantro, mint leaves, dried mango powder, ground cumin, garam masala, breadcrumbs, chickpea flour, and salt. Mix everything thoroughly until well combined.
  3. Shape the Tikkis: Take a portion of the mixture and shape it into round or slightly flattened patties. The mixture should be firm enough to hold its shape. If it’s too soft, add a little more breadcrumbs.
  4. Cook the Tikkis: Heat the vegetable oil in a shallow pan or skillet over medium heat. Place the tikkis in the pan and cook for 4-5 minutes on each side, or until they are golden brown and crispy.
  5. Serve: Serve the hara bhara tikkis hot with mint chutney, tomato ketchup, or yogurt.

Corn and Cheese Tikki – A Creamy and Irresistible Snack Recipe

(Yields: Approximately 8-10 tikkis)

Ingredients:

  • 1 cup frozen corn kernels, thawed
  • 1/2 cup grated cheese (cheddar, mozzarella, or a mix)
  • 2 medium potatoes, boiled and mashed
  • 1/4 cup finely chopped onion
  • 1 green chili, finely chopped (optional)
  • 1/2 teaspoon ginger-garlic paste
  • 1/4 teaspoon black pepper powder
  • 1/4 cup breadcrumbs (plus more if needed for binding)
  • 2 tablespoons all-purpose flour (maida)
  • Salt to taste
  • 2 tablespoons vegetable oil, for cooking

Instructions:

  1. Combine Ingredients: In a large bowl, combine the thawed corn kernels, grated cheese, mashed potatoes, chopped onion, green chili (if using), ginger-garlic paste, black pepper powder, breadcrumbs, all-purpose flour, and salt. Mix gently until everything is well incorporated. Be careful not to overmix, as it can make the tikkis tough.
  2. Shape the Tikkis: Take a portion of the mixture and shape it into round or slightly flattened patties.
  3. Cook the Tikkis: Heat the vegetable oil in a shallow pan or skillet over medium heat. Place the tikkis in the pan and cook for 3-4 minutes on each side, or until they are golden brown and the cheese inside has melted.
  4. Serve: Serve the corn and cheese tikkis hot with ketchup, spicy mayo, or your favorite dip.

Sabudana Tikki (Sago Patties) – A Popular Gluten-Free & Vegan Option

(Yields: Approximately 8-10 tikkis)

Ingredients:

  • 1 cup sabudana (sago pearls)
  • 2 medium potatoes, boiled and mashed
  • 1/4 cup roasted peanuts, coarsely crushed
  • 1-2 green chilies, finely chopped (adjust to your spice preference)
  • 1 inch ginger, grated
  • 2 tablespoons chopped cilantro (coriander leaves)
  • 1 tablespoon lemon juice
  • 1/2 teaspoon cumin seeds
  • Salt to taste
  • Vegetable oil, for deep-frying or shallow frying

Instructions:

  1. Soak the Sabudana: Rinse the sabudana thoroughly under cold water 2-3 times. Then, soak it in just enough water to cover the pearls for at least 2-3 hours, or until they become soft and translucent. Drain any excess water.
  2. Combine Ingredients: In a large bowl, combine the soaked and drained sabudana, mashed potatoes, crushed peanuts, green chilies, grated ginger, cilantro, lemon juice, cumin seeds, and salt. Mix everything well. The mixture should be sticky enough to form patties.
  3. Shape the Tikkis: Take a portion of the mixture and shape it into small, round, or slightly flattened patties.
  4. Cook the Tikkis:
    • Deep-Frying: Heat enough vegetable oil in a deep fryer or a heavy-bottomed pan over medium-high heat. Gently slide the tikkis into the hot oil and fry until they are golden brown and crispy. Drain on paper towels.
    • Shallow Frying: Heat 2-3 tablespoons of vegetable oil in a shallow pan or skillet over medium heat. Place the tikkis in the pan and cook for 4-5 minutes on each side, or until they are golden brown and crispy.
  5. Serve: Serve the sabudana tikkis hot with peanut-yogurt dip or mint chutney.
HOME