kheel tikki | How to make kheel tikki

By Hem Lata Srivastava  |  21st Jun 2016  |  
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  • kheel tikki, How to make kheel tikki
  • Prep Time

    25

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

7

0





About kheel tikki

tasty, delicious kheel tikki best serve with tea, made from puffed rice.

kheel tikki is a delicious dish which is enjoyed by the people of every age group. The recipe by Hem Lata Srivastava teaches how to make kheel tikki step by step in detail. This makes it easy to cook kheel tikki in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare kheel tikki at home. This amazing and mouthwatering kheel tikki takes 25 minutes for the preparation and 15 minutes for cooking. The aroma of this kheel tikki is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then kheel tikki is a good option for you. The flavour of kheel tikki is palatable and you will enjoy each and every bite of this. Try this kheel tikki and impress your family and friends.

kheel tikki

Ingredients to make kheel tikki

  • kheel 2 cups
  • boiled potato 2 large nos
  • chopped green chili 1 tbsp or to taste
  • chopped coriander leaves 1 tbsp
  • Salt to taste
  • chopped onion 2 tbsp
  • Red Chili Powder 1 Tsp
  • Garam masala powder 1 tsp
  • Lemon juice 1 tbsp
  • cornflour 2 tbsp for coating
  • bread crumbs 1 cup or as required for coating
  • Oil for frying

How to make kheel tikki

  1. clean and soak the kheel for 5 minutes then drain the excess water.
  2. combine mashed potato, kheel, salt, red chilli powder, lemon juice, chopped onion, green chilli, coriander, and garam masala powder.
  3. Divide the mixture into equal portion and shape each into round, flat.
  4. Combine cornflour with sufficient water to make a smooth and thick slurry
  5. Dip tikkies into cornflour mixture and coat in the bread crumbs. Deep fry in hot oil on medium heat till golden and crisp.
  6. Drain on absorbent paper. Serve hot with green chutney.

My Tip:

you can mix seasonal vegetable also

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