Kuttu ki Tikki – Buckwheat Potato Patty #Navratritikki

Kuttu ki Tikki (Buckwheat Potato Patty) made using kuttu (buckwheat flour), potatoes, sendha namak (salt), ginger, peanuts, and green chilies. This recipe is vegan and gluten-free and perfect for Navratri vrat or fasting.

What is Kuttu ki Tikki ?

Kuttu Ki Tikki, also known as Buckwheat Patties, is a popular fasting recipe during Navratri and other Hindu fasting festivals.

This gluten-free dish is made from buckwheat flour, known as “kuttu” in Hindi. It’s light on the tummy, has a nutty flavor, and a healthy, nutritious, and flavorful alternative to regular fried snacks.

Whether you are fasting or looking for a gluten-free option, Kuttu Ki Tikki is a must-try recipe that can be enjoyed with chutneys or yogurt.

Now ‘Buckwheat’  is a cereal grain (gluten-free) and can be eaten as a substitute for grains for people who are sensitive to wheat or other grains that contain protein gluten.

It’s one of the very popular flours used in India (North) during religious fasting and every big or small grocery market is well stocked with them.

In Indian religious fast’s the meal is usually gluten-free, many times vegan (No milk or milk products) and most of the recipes revolve around potatoes.

Kuttu ki Tikki Ingredients:

Before we begin, let’s gather the necessary ingredients for this delicious and crunchy tikki recipe. The following ingredients are commonly used during fasting and are easy to find in your local market.

• Kuttu ka Atta (buckwheat flour)
• Boiled Potatoes
• Roasted Peanuts – crushed
• Ginger – grated
• Green Chilies – finely chopped
• Sendha Namak (rock salt or any other salt)
• Coriander Leaves – chopped
• Black Pepper Powder
• Ghee or Oil (for shallow frying)
• Water (if needed to bind)

So, today I’m going to share the recipe of Kuttu ki Tikki or Vrat wali tikki

I grew up eating at home because we do have a “Vasanta Navratri Festival” being celebrated in the northern part of India.

The only change I’ve made to the traditional recipe is the addition of peanuts, which adds a pleasant crunch to it.

The process is pretty simple and the croquette is fried to a crisp golden consistency.

If you haven’t tried buckwheat flour till now, I urge you to give it a chance.

It’s easily available in most Indian grocery stores, organic and whole-food grocers (Here in the USA), and online.

Step-by-Step Recipe: How to Make Kuttu Ki Tikki

Prepare the Boiled Potatoes:

• Begin by peeling the skin off the boiled potatoes (when the potatoes are cool to the touch).
• Mash (or grate) them thoroughly in a large mixing bowl until they are smooth and lump-free (The mashed potatoes will form the base of the Kuttu Ki Tikki and help bind the buckwheat flour).

Mix the Ingredients:

• Add Kuttu ka Atta (buckwheat flour) to the mashed potatoes.
• Next, add the crushed roasted peanuts, grated ginger, green chilies, chopped coriander, rock salt, and black pepper.
• Mix all the ingredients well to create a dough-like consistency.
• If the dough feels too dry, add a small amount of water. The mixture should be firm enough to hold its shape.

Shape the Tikkis:

• Divide the dough into small equal-sized portions.
• Roll each portion into a ball and then flatten it gently with your hands to form a round, patty-like shape.
• The thickness of the tikki should be about half an inch. Ensure that the edges are smooth to prevent cracking while frying.

Shallow Frying:

• Heat ghee or oil in a non-stick pan on medium heat.
• Once the oil is hot, carefully place the tikkis in the pan.
• Fry them until they turn golden brown and crispy on both sides, flipping occasionally to ensure even cooking.
• Each side should take about 3-4 minutes to cook. Once done, remove them from the pan and drain any excess oil on a paper towel.

Serving Suggestions:

Serve the hot Kuttu Ki Tikki with green chutney, curd, or tangy tamarind chutney (if not fasting).

It pairs well with plain yogurt, which can help balance the spice of the chilies. Garnish with a sprinkle of fresh coriander for added flavor.

Kuttu Ki Tikki is a versatile, gluten-free, and healthy snack that you can enjoy not just during fasting but at any time of the year.

The ingredients used are easily available, and the dish is quick to make, perfect for when you want something delicious yet light.

Whether you serve it with green chutney, yogurt, or a tangy sauce, its sure to become a favorite in your household.

So, next time you’re looking for a fasting recipe or simply want to try a gluten-free snack, give them a go!

For more gluten-free recipes and fasting-friendly meals, stay tuned to our blog, and don’t forget to share your experience in the comments below!

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Yield: 8 Croquette

Kuttu ki Tikki (Buckwheat Potato Patty) #navratritikki

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Kuttu ki Tikki (Buckwheat Potato Patty) made using kuttu (buckwheat flour), potatoes, sendha namak (salt), ginger, peanuts, & green chilies. This recipe is vegan and gluten-free and perfect for Navratri vrat or fasting.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 1 Cup Buckwheat Flour
• 2 Large Boiled Potato – Peeled (You can use any variety of potatoes)
• 1/4 Tsp Ginger - grated
• 1 Large Green Chilies - finely chopped
• ¼ Cup Roasted Peanuts – crushed into tiny pieces (OPTIONAL)
• 1 Cup Light Oil – For shallow frying. (You may use any flavorless oil of choice)

Seasoning

Toggle ingredient group

• ¼  Tsp Black Pepper Powder
• ½  Tsp Red Chili Powder - (OPTIONAL)
• 1 Tsp Sendha Namak (Rock Salt) – you may use any salt.

Instructions

Step-by-Step Recipe: How to Make Kuttu Ki Tikki

Prepare the Boiled Potatoes:

1. Begin by peeling the skin off the boiled potatoes (when the potatoes are cool to the touch).
2. Mash (or grate) them thoroughly in a large mixing bowl until they are smooth and lump-free (The mashed potatoes will form the base of the Kuttu Ki Tikki and help bind the buckwheat flour).

Mix the Ingredients:

1. Add Kuttu ka Atta (buckwheat flour) to the mashed potatoes.
2. Next, add the crushed roasted peanuts, grated ginger, green chilies, chopped coriander, rock salt, and black pepper.
3. Mix all the ingredients well to create a dough-like consistency.
4. If the dough feels too dry, add a small amount of water. The mixture should be firm enough to hold its shape.

 Shape the Tikkis:

1. Divide the dough into small equal-sized portions.
2. Roll each portion into a ball and then flatten it gently with your hands to form a round, patty-like shape.
3. The thickness of the tikki should be about half an inch. Ensure that the edges are smooth to prevent cracking while frying.

 Shallow Frying:

1. Heat ghee or oil in a non-stick pan on medium heat.
2. Once the oil is hot, carefully place the tikkis in the pan.
3. Fry them until they turn golden brown and crispy on both sides, flipping occasionally to ensure even cooking.
4. Each side should take about 3-4 minutes to cook. Once done, remove them from the pan and drain any excess oil on a paper towel.

 

Notes

You can add or remove of the following ingredients as per choice or availability:

Peanuts

Ginger

Nutrition Information:

Yield:

4

Serving Size:

2
Amount Per Serving: Calories: 250Total Fat: 64gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 57gCholesterol: 0mgSodium: 400mgCarbohydrates: 37gFiber: 5gSugar: 2gProtein: 7g