Vermicelli potato tikki Recipe

Cooking Directions

• STEP 1.Boil the potatoes until they are soft and mash them well.
• STEP 2.In a pan, heat oil and add cumin seeds. Once they splutter, add chopped onions and sauté until golden brown.
• STEP 3.Add ginger-garlic paste, green chilies, and spices like turmeric powder, red chili powder, and garam masala. Mix well.
• STEP 4.Add the mashed potatoes, salt, and chopped coriander leaves. Mix everything together.
• STEP 5.Take small portions of the mixture and shape them into tikkis.
• STEP 6.Roll the tikkis in vermicelli, ensuring they are coated evenly.
• STEP 7.Heat oil in a pan and shallow fry the tikkis until they turn golden brown and crispy on both sides.
• STEP 8.Serve hot with chutney or ketchup.

Cooking Tips

• Make sure to boil the potatoes until they are completely cooked and soft for easy mashing.
• You can add grated cheese or paneer to the potato mixture for added flavor and richness.
• To make the tikkis healthier, you can also bake them in the oven instead of frying.

Storage and Serving

• Vermicelli potato tikkis are best served hot and fresh.
• If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 2 days.
• To reheat, you can either microwave them or heat them in a pan with a little oil until they are crispy again.