Kand Tikki , Kand ki Pattice
by Tarla Dalal
kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki | with 23 amazing images.
kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki is a unique snack which can be enjoyed during the festival of fasting like Mahashivratri, Janmashtami, Ekadashi etc. Learn how to make Indian style kand ki pattice.
To make kand tikki, combine all the ingredients in a deep bowl and mix well. Divide the mixture into 14 equal portions and shape each portion into a round, flat 50 mm. (2”) tikki. Heat the oil in a deep non-stick pan and deep-fry, a few tikkis at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve immediately.
Indian style kand ki pattice is a perfect recipe to try when you are bored of potato-based snacks. In a smart twist, this recipe enables you to use kand instead of potatoes to make tikkis, especially in the winter, when this root vegetable is in season and you can’t skip a visit to the market without buying some!
The nutty taste of peanuts augments the rustic taste of kand, making this faraali kand ki tikki all the more delicious. When making this tikki make sure the edges are smooth, otherwise, it might open up while frying.
Coriander gives a nice peppy touch to the purple yam tikki, but it is optional and can be avoided if you don’t want it. You can use rock salt instead of regular salt and enjoy a satiating snack during vrat, upvas. You can also try other kand recipes like Kand Stir-Fry and Kand Na Bhajiya.
Tips for kand tikki. 1. If you think that the mixture is not binding well, add a little more arrowroot flour. 2. Deep fry the tikkis on a mdium flame only. Deep frying on a high flame might burn the tikkis, while slow flame might make them too soft.
Enjoy kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki | with step by step photos.
Kand Tikki , Kand ki Pattice recipe - How to make Kand Tikki , Kand ki Pattice
Preparation Time: Cooking Time: Total Time:
Makes 14 tikkis
For Kand Tikki
1 1/2 cups boiled , peeled and mashed purple yam (kand)
2 1/2 tbsp coarsely crushed peanuts
2 tbsp finely chopped coriander (dhania) , optional
1 1/2 tbsp arrowroot (paniphal) flour
1/2 tsp ginger (adrak) paste
2 tsp green chilli paste
2 tsp sugar
2 1/2 tsp lemon juice
salt to taste
oil for deep-frying
For kand tikki
- For kand tikki
- To make {span class="bold1"}kand tikki{/span}, combine all the ingredients in a deep bowl and mix well.
- Divide the mixture into 14 equal portions and shape each portion into a round, flat 50 mm. (2”) tikki.
- Heat the oil in a deep non-stick pan and deep-fry, a few tikkis at a time on a medium flame, till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
- Serve the {span class="bold1"}kand tikki{/span} immediately.
Kand Tikki Video by Tarla Dalal
if you like kand tikki
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If you like kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki | also try other tikki recipes like
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what is kand tikki made of?
- what is kand tikki made of? Indian style kand ki pattice is made of 1 1/2 cups boiled , peeled and mashed purple yam (kand), 2 1/2 tbsp coarsely crushed peanuts, 2 tbsp finely chopped coriander (dhania), optional, 1 1/2 tbsp arrowroot (paniphal) flour, 1/2 tsp ginger (adrak) paste, 2 tsp green chilli paste, 2 tsp sugar, 2 1/2 tsp lemon juice, salt to taste and oil for deep-frying.
how to crush peanuts
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This is what raw peanuts look like.
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Place raw peanuts on a tava as we are going to roast them.
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Roast your peanuts till they are darkish brown in colour.
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Cool and remove the skin by rubbing your hands over the peanuts.
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Coarsely crush the peanuts in a mortar and pestle.
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Keep aside. Your roasted and coarsely ground peanuts are ready to use in the tikki.
for the kand tikki mixture
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For the mixture of kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki, add 1 1/2 cups boiled , peeled and mashed purple yam (kand) in a deep bowl. You can cook the purple yam by peeling, roughly chopping and pressure cooking it for 2 whistles. After cooking, cool it and mash it using a potato masher.
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Add 2 1/2 tbsp coarsely crushed peanuts. See above how to crush peanuts.
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Add 2 tbsp finely chopped coriander (dhania) , optional. If you do not eat coriander while fasting, then you can avoid it.
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Add 1 1/2 tbsp arrowroot (paniphal) flour. This helps in binding.
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Add 1/2 tsp ginger (adrak) paste.
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Add 2 tsp green chilli paste.
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Add 2 tsp sugar.
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Add 2 1/2 tsp lemon juice.
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Add salt to taste.
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Mix well. The mixture is ready.
how to make kand tikki
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To make kand tikki recipe | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki, divide the mixture into 14 equal portions and shape each portion into a round, flat 50 mm. (2”) tikki.
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Heat the oil in a deep non-stick pan and add a few tikkis at a time in it.
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Deep fry on a medium flame, till they turn golden brown in colour from all the sides.
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Drain on an absorbent paper.
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Serve kand tikki | Indian style kand ki pattice | purple yam tikki | vrat ki tikki | faraali kand ki tikki immediately.
tips for kand tikki
-
If you think that the mixture is not binding well, add a little more arrowroot flour.
-
Deep fry the tikkis on a mdium flame only. Deep frying on a high flame might burn the tikkis, while slow flame might make them too soft.
| Energy | 70 cal |
| Protein | 1 g |
| Carbohydrates | 8.7 g |
| Fiber | 1.3 g |
| Fat | 3.6 g |
| Cholesterol | 0 mg |
| Vitamin A | 73 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 1.4 mg |
| Folic Acid | 10.2 mcg |
| Calcium | 13.8 mg |
| Iron | 0.4 mg |
| Magnesium | 4.2 mg |
| Phosphorus | 17.9 mg |
| Sodium | 3 mg |
| Potassium | 83.6 mg |
| Zinc | 0.2 mg |
can I shallow fry these tikki instead of deep frying?
tasty and crisp tikkis are favourite in my house
These kand tikkis are made by me not only on fasting days but also often as they are soo tasty, I loved this recipe and when served with green chutney it was just outstanding