Whenever I feel like having a burger, I create fritters (or tikkis) and pair it with bread or buns. This time, I wanted to try something new. I had never tried cooking with purple cabbage. When I found some fresh cabbage and picked it up, I had no clue what I was going to end up making with it. I definitely knew it could be grated and since it looked crunchy, I knew it would be a nice ingredient for a tikki. Potato is an eternal ingredient that is invariably used in any tikki recipe. The combination of these two vegetables turned out to be delicious and with the addition of some spices, the flavour turned out to be irresistible. It is great for tea time snacks and the colour that the cabbage imparts to the dish makes it very visually appealing. The tikkis disappeared in no time and I will definitely say that you’ve got to try making them! 🙂
Recipe Details :
Makes: 10-12 tikkis
Time: 60 mins
- 4 potatoes, boiled and peeled
- 1.5 cups purple cabbage, shredded
- 2 medium onions, finely chopped
- 1 tsp cumin seeds
- 1/2 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp dry mango powder / aamchur (optional)
- Salt to taste
- Some coriander leaves, finely chopped
- Oil for shallow frying
- Cut the potatoes in half, boil them and peel off the skin. Mash the potatoes and set them aside.
- Once the cabbage is cut, ensure that you remove the moisture from the cabbage by squeezing it.
- Take a mixing bowl and all the ingredients except oil as shown in the picture. Add the mashed potatoes to this bowl and mix all the ingredients well.
- Now divide this mixture into 10-11 equal rounds. Tap them with the fingers and make them even as shown in the above pic. Refrigerate them for 30 mins.
- After 30 mins, take a shallow pan, add oil and heat it on a medium flame.
- Shallow fry the tikkis on both sides, flipping carefully. A light brown layer will form on it and then the tikkis are ready to be served with some ketchup or chutney. Have it with toasted lightly buttered bread and you are going to love it!! 🙂
- In case your cabbage has lot of moisture or your tikkis lose shape, use a binder like semolina or breadcrumbs. I did not need to use it.
- Turn the tikkis carefully. If you are careless, the hot oil will splash on you.
- If you want thicker tikkis, you will need to deep fry them.
6 responses to “Potato and Purple Cabbage Fritters / Aloo Gobi Tikki”
I absolutely love the look of these – will have to try!
Thanks Karinna, you must 🙂
I love a variety of veggie fritters (especially with potato) and I must say the purple cabbage makes these the most beautiful ones I’ve ever seen…gorgeous color! They sound delish. 🙂
Aww Nancy, really kind of you to say that, thank you so much – glad you liked it 🙂
I made them using sweet potatoes! They came out perfect! xxx
That sounds great Sophie, good to know that 🙂