Falahari Rajgira Aloo Tikki Recipe (Gluten Free Amaranth Potato Patty)
The Falahari Rajgira Aloo Tikki Recipe is a twist to a traditional tikki that is made with the use of Amaranth flour. Amaranth flour(Rajgira) being gluten free and nutritious is considered best for fasting days. It can be used in plenty of ways in different cuisines to add texture and also up the nutrition content.
Serve the delicious Rajgira Aloo Tikki along with Green Chutney and a Yogurt Dip for tea parties or even pack them as a snack box for the kids school.
If you love Tikkis or Cutlets, here are few choices that you can pick from
20 M
30 M
50 M
4 Servings
Ingredients
- 6 Potatoes (Aloo) , boiled and peeled
- 150 grams Rajgira Flour (Amaranth Flour)
- 2 Green Chilli , chopped
- 2 teaspoon Ginger , grated
- 1/4 cup Coriander (Dhania) Leaves , chopped
- Rock Salt , to taste
- 1/2 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Red chilli powder
- 1 teaspoon Coriander Powder (Dhania)
- 1 teaspoon Garam masala powder
- Cooking oil , as required
How to make Falahari Rajgira Aloo Tikki Recipe (Gluten Free Amaranth Potato Patty)
To begin making the Falahari Rajgira Aloo Tikki Recipe, first get all the ingredients ready and the potatoes boiled and peeled as well.
In a mixing bowl add all ingredients except oil. Mash the potatoes and mix all ingredients together for the tikki to make a dough like consistency.
Take a handful of dough in hand, make a roll and press in between palms to give the tikki a circular disc shape. Proceed the same way to make shapes with the remaining Rajgira Tikki mixture.
Heat oil in a heavy bottomed skillet, add 3-4 tikkis at a time and cook the Rajgira Aloo Tikki on medium heat until cooked through and crisp golden brown in color on both sides.
You can additionally drizzle a little more oil on the top to make the tikkis little more crisp and tasty from the outside. Once done, drain the Rajgira Aloo Tikki on paper towels and serve warm.
Serve the delicious Rajgira Aloo Tikki along with Green Chutney and a Yogurt Dip for tea parties or even pack them as a snack box for the kids school.
Sapana Behl
Born and brought up in a typical Brahmin Family in Delhi and married into a Punjabi family has transformed my cooking and eating habits in a different way. I worked as a science teacher and now has become a full time homemaker and food blogger. I love to cook for my family and friends and it gives me immense pleasure to see the happiness on their face after eating the food prepared by me. My secret spice for cooking good food is to love what you cook with passion and it will be the most delicious meal you make. My husband is my inspiration to blog and cook new recipes. He is my taster, critic and my sole motivator.
