Zucchini Tikki is my go-to recipe when I want something quick and tasty. Think of it as a fun twist on traditional potato patties, with zucchini adding a wonderful moisture and subtle flavor. I discovered this recipe when I had extra zucchini in my fridge, and now it’s become a family favorite. The crispy outside and soft inside, along with the blend of Indian spices, make these tikkis without a doubt irresistible.
About the Recipe
This recipe brings together the goodness of zucchini and potatoes in a crispy, spiced patty. It’s perfect for anyone looking to add more vegetables to their diet in a tasty way. The breadcrumbs create a wonderful crispy coating, while the inside stays soft and flavorful. It’s a great option for both kids and adults, and you can adjust the spice levels to suit your taste.
Why You’ll Love This Recipe
These tikkis are super versatile – serve them as an appetizer, snack, or even make them into burgers. They’re budget-friendly and use simple ingredients you might already have. The recipe is forgiving and flexible – you can add or reduce spices based on your preference. Best of all, they’re baked or shallow-fried, making them healthier than deep-fried snacks. Plus, they’re a hit at parties and get-togethers.
Zucchini Tikki
Cooking Tips
– Squeeze out excess water from grated zucchini to prevent soggy tikkis
– Make sure the potato mash is smooth and lump-free
– Let the mixture rest for 10 minutes before shaping
– Keep the patties even-sized for uniform cooking
– Don’t flip the tikkis too often while cooking
Serving and Storing Suggestions
Makes 8-10 medium-sized tikkis
Total prep and cooking time: 30 minutes
Serve hot with mint chutney or ketchup
Store in an airtight container in the fridge for up to 2 days
Reheat on a pan or in the oven until crispy
Similar Recipes
- 1. Potato Cutlets
- 2. Corn Tikki
- 3. Mixed Vegetable Patties
- 4. Paneer Tikki
Nutrient Benefits
These tikkis pack a nutritional punch. Zucchini is low in calories and rich in vitamins A and C. Potatoes provide energy and fiber, while garlic offers immune-boosting properties. The spices not only add flavor but also bring their own health benefits – cumin aids digestion, while garam masala provides antioxidants.
Zucchini Tikki
Ingredients
- 1 Zucchini (grated)
- 1 Potatoes (small, boiled, peeled, mashed)
- 2 cloves Garlic (finely chopped)
- 1/2 tsp Red Chilli Powder
- Salt as per taste
- 1 tsp Oil
- Cumin Powder (a pinch)
- Chaat Masala Powder (a pinch)
- 1/4 tsp Garam Masala Powder
- 2 to 3 tbsp Breadcrumbs
- Coriander Leaves (few, chopped)
Instructions
- Heat oil in a pan over medium flame.
- Saute the garlic cloves for 10 seconds.
- Add the grated zucchini and saute for a minute.
- Add salt and saute for another minute.
- Add the mashed potatoes to a bowl.
- Add the zucchini mixture, red chilli powder, cumin powder, garam masala powder, chaat masala powder, coriander leaves and half of the breadcrumbs.
- Mix well.
- Shape the mixture into small/medium balls and flatten them like a cutlet.
- Dredge them in the remaining breadcrumbs.
- Heat oil in a shallow frying pan.
- Shallow fry the prepared tikkis until crisp and golden brown.
- Remove and transfer to a serving plate.
- Sprinkle a bit of chaat masala powder.
- Serve with sauce or chutney of choice.
Sign up for our newsletter
Frequently Asked Questions
Can I make these tikkis ahead of time?
Yes. Shape the tikkis and store them in the fridge for up to 24 hours. Just coat them with breadcrumbs right before cooking for the best results. They’ll stay crispy and fresh-tasting this way.
What can I use instead of breadcrumbs?
Crushed cornflakes, oats, or semolina (suji) work great as alternatives. They all give a nice crispy coating. Just make sure to crush them finely for the best coating.
My tikki mixture feels too wet. What should I do?
Add more breadcrumbs or mashed potatoes to the mixture. The extra zucchini moisture can vary, so adjusting the dry ingredients helps achieve the right consistency for shaping the tikkis.
