Porridge Tikki Recipe

Porridge Tikki Recipe


Porridge Tikki Recipe – Vegan

Love tikkis but don’t want to add those extra calories to your meal? Try this low-calorie Porridge Tikki that is so delicious in taste and contains less calories at the same time. It is not deep-fried and thus eliminates the extra oil that goes into deep frying the usual tikkis. Made with a handful of common kitchen ingredients like Porridge, Potato, Ginger, Green Chillies, Coriander Leaves, Yellow Chilli Powder, Black Cumin Seeds, Salt and Olive Oil, this unique tikki recipe is quite easy to make. You can easily cook/shallow-fry the tikkis in a non-stick by using minimal oil.

To replicate the texture of normal tikkis, we have used a combination of potato and porridge, which adds an extra flavour to the dish as well. You can also add 1 tbsp cornflour to the dough to make the tikkis crispier. Serve the Porridge Tikkis with tomato ketchup or mint chutney. To make the combo more wholesome, pair up these scrumptious Porridge Tikkis with a piping hot cup of Tea or Coffee.

Do try this recipe, rate it and let us know how it turned out to be by leaving a comment in the section below. Happy Cooking!

How to make Porridge Tikki

Step 1 – Mix all the ingredients

Mix porridge with boiled potato in a bowl. Add chopped ginger, green chillies, coriander leaves, yellow chilli powder, black cumin seeds and salt. Use a spoon or your hands to mash and mix everything to make a dough.

Step 2 – Divide into portions

Divide the dough into 8-10 equal portions.

Step 3 – Make flat tikkis

Wet your hands with a little water and flatten each portion, into a disk or tikki of two to three inches in diameter.

Step 4 – Shallow fry the tikkis

Shallow fry in oil until golden patches appear. Make more such tikkis with the leftover portions.

Step 5 – Ready to be served

Pair up with tomato ketchup or mint chutney and serve the crispy Porridge Tikkis.

Ingredients of Porridge Tikki

  • 8 Servings
  • 200 gm boiled broken wheat (dalia)
  • 15 gm ginger
  • 5 ml virgin olive oil
  • 5 gm yellow chili powder
  • salt as required
  • 100 gm boiled potato
  • 10 gm green chilli
  • 20 gm coriander leaves
  • 5 gm black cumin seeds