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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This recipe combines the classic aloo tikki with a crispy suji (semolina) sheet wrapping. The mashed potatoes are seasoned with spices and sautéed onions, then shaped into tikkis and wrapped in thin suji sheets for a delightful crunch. Perfectly golden and crispy, these tikkis are a treat for any occasion.
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Boil the potatoes until tender, then peel and mash them properly.
Heat oil in a pan, add cumin seeds, and let them sizzle.
Add chopped onion and sauté until softened and lightly golden.
Add the mashed potatoes, salt, turmeric powder, coriander powder and chilli powder. Cook for a few minutes, stirring until well combined.
Shape the potato mixture into small tikkis and set aside.
Heat oil in a pan, add cumin seeds, and let them sizzle.
Add suji (semolina) and roast for a few minutes until fragrant.
Add water and cook, stirring continuously, until it forms a dough-like mixture.
Let the suji dough cool slightly, then shape it into a ball.
Roll out the suji dough and cut small circles from it using a cutter or a glass rim.
Place an aloo tikki in the center of a suji sheet circle and cover it from both sides with another suji sheet circle.
Seal the edges properly and deep fry the wrapped tikkis until crispy and golden.
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Ensure the suji dough is not too sticky or too dry; adjust water as needed during cooking.
For extra crispiness, fry the tikkis on medium heat to avoid burning.
You can add chopped green chilies or coriander to the potato mixture for added flavor.
How long can I store the tikkis?
Store the fried tikkis in an airtight container for up to 2 days. Reheat in an oven or pan before serving.
Can I make the suji sheets ahead of time?
Yes, you can prepare the suji sheets and store them in the refrigerator for up to a day. Keep them covered to prevent drying out.
