Poha Tikki


When the temperatures fall to 6 degrees and the evenings seem long and dull, all one needs is a hot beverage and a snack to go with it. I have always been a sucker for tea-time snacks. Returning from school/college/university/work when I was in Kolkata, I would always ask Mom to make me something yummy. And being a mother, she always tried to incorporate some healthiness in the unhealthy junk I demanded to eat. So when I demanded Aloo Tikki, she would secretly add some Chiwda to it and tell me it was to make the tikki crispier. I still am totally in love with mom-made Poha Tikkis and make it myself quite often. Here’s the recipe:


2 potatoes (boiled, peeled and mashed)
1 bowl beaten rice (chiwda/poha)
1/4 bowl roasted peanuts (crushed)
1 tablespoon cornflour
1 small onion (finely chopped)
1 green chilly (finely chopped) (optional)
1 tablespoon coriander leaves (finely chopped)
1 teaspoon grated ginger
1 teaspoon cumin powder
1/2 teaspoon red chilly powder
1/2 teaspoon chaat masala
Salt (to taste)
Oil for shallow frying


Soak the beaten rice in water for 10 minutes (5 minutes if the chiwda is fine). Drain and keep aside. Mash the potatoes well so that there are no lumps. Add the beaten rice, peanuts cornflour, onions, green chilly, coriander leaves, grated ginger, cumin powder, red chilly powder, chaat masala and salt. Mix well. Shape into small tikkis and shallow fry on medium heat till the tikkis turn golden brown on both sides. Serve hot with a Chutney of your choice.

Eat, drink and be merry! 🙂

PS: IF you’ve made Kanda Poha for breakfast and have some of it left, use it with the remaining ingredients to make these tikkis.


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