Crispy Homemade Methi Tikkis: Easy Indian Fenugreek Snack Recipe

Name: Crispy Homemade Methi Tikkis: Easy Indian Fenugreek Snack Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Fresh Fenugreek Leaves (Methi) (Finely chopped); 2 large Potatoes (Boiled and mashed); 2 tablespoons Chickpea Flour (Besan) (For binding); 1 teaspoon Ginger-Garlic Paste; 1-2 pieces Green Chilies (Finely chopped, adjust to taste); 1/2 teaspoon Turmeric Powder; 1/2 teaspoon Red Chili Powder (Adjust to taste); 1 teaspoon Coriander Powder; 1/2 teaspoon Cumin Powder; 1/2 teaspoon Garam Masala; to taste Salt; as needed Oil (For shallow frying)

Learn how to make crispy and delicious Methi Tikkis, a traditional Indian snack passed down with love. This recipe brings the warmth of homemade food and the vibrant flavors of fenugreek to your table. Perfect for tea time or as an appetizer!

#Homemade

#Indian Snack

#Fenugreek

#Crispy

#Traditional

#Easy Recipe

#Vegetarian

All ingredients ready for mixing

Recipe Information

25m

Prep Time

10m

Cook Time

35m

Total Time

Servings

Medium

Indian

English

Nutrition (per serving)

250

Calories

Protein

30g

Carbs

12g

Fat

Mixing the tikki dough

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Tikkis shaped and ready for frying

Instructions

0/6 completed

1
Prepare Fenugreek Leaves: Thoroughly clean, wash, and finely chop the fresh fenugreek leaves (methi).
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Prepare Fenugreek Leaves: Thoroughly clean, wash, and finely chop the fresh fenugreek leaves (methi).
5m
Ensure leaves are completely dry after washing to prevent a soggy mixture.
2
Prepare Potatoes: Boil the potatoes until tender, then peel and mash them thoroughly until smooth.
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10m
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Prepare Potatoes: Boil the potatoes until tender, then peel and mash them thoroughly until smooth.
10m
Mash potatoes while still warm for the smoothest texture.

3
Combine Ingredients: In a large mixing bowl, combine the mashed potatoes, chopped fenugreek leaves, chickpea flour, ginger-garlic paste, finely chopped green chilies, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Knead all ingredients well to form a cohesive dough-like mixture.
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5m
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Combine Ingredients: In a large mixing bowl, combine the mashed potatoes, chopped fenugreek leaves, chickpea flour, ginger-garlic paste, finely chopped green chilies, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and salt. Knead all ingredients well to form a cohesive dough-like mixture.
5m
If the mixture is too sticky, add a little more chickpea flour. If too dry, add a splash of water.
4
Form Tikkis: Divide the mixture into equal small portions. Take each portion and gently flatten it to form round or oval patties (tikkis).
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5m
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Form Tikkis: Divide the mixture into equal small portions. Take each portion and gently flatten it to form round or oval patties (tikkis).
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Grease your hands lightly with oil to prevent the mixture from sticking while shaping.
5
Fry Tikkis: Heat oil in a pan over medium heat for shallow frying. Carefully place the formed tikkis in the hot oil and fry until both sides are golden brown and crispy.
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10m
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Fry Tikkis: Heat oil in a pan over medium heat for shallow frying. Carefully place the formed tikkis in the hot oil and fry until both sides are golden brown and crispy.
10m
Do not overcrowd the pan; fry in batches for even crispiness. Maintain medium heat to cook through without burning.

6
Serve: Remove the fried tikkis from the oil, drain excess oil on a paper towel, and serve hot with your favorite chutney or ketchup.
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Serve: Remove the fried tikkis from the oil, drain excess oil on a paper towel, and serve hot with your favorite chutney or ketchup.
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Best served immediately to enjoy their crispy texture.