Discover the royal flavors of Rajasthan with this crispy Sangri Tikki recipe. Made with tender sangri, potatoes, aromatic spices, and a crispy golden coating, this unique snack is perfect for tea-time, parties, and special occasions.
Step-by-Step Method
1. Soak the Sangri:
1 hour required. Place the dry sangri in a large mixing bowl and submerge it in warm water. Let it soak for at least 1 hour so the beans rehydrate, soften, and release any surface grit. Rinse thoroughly in fresh water.
2. Pressure Cook until Tender:
Transfer the soaked sangri into a pressure cooker, add enough water to cover it completely, and cook over medium heat for 2–3 whistles until completely tender. Drain the excess water and let the cooked sangri cool down to room temperature.
3. Mix the Tikki Base:
In a wide mixing bowl, add the cooked sangri, mashed boiled potatoes, grated carrot, and chopped coriander leaves. Add the ginger-garlic paste, red chili powder, tikki spice blend, salt, and cornstarch. Mix thoroughly with a spoon or your hands until everything comes together into a uniform, pliable mixture.
4. Shape into Patties:
Grease your palms with a few drops of oil. Take a medium lemon-sized portion of the mixture, roll it between your palms, and gently flatten it into a smooth, round tikki shape with even edges. Repeat for the remaining mixture.
5. Shallow Fry to Golden Crisp:
Heat 3 to 4 tablespoons of oil in a flat-bottomed skillet over medium flame. Place the shaped tikkis gently into the pan without overcrowding. Shallow fry for 3 to 4 minutes per side, flipping carefully with a spatula until both surfaces turn deeply golden brown and crisp.
6. Garnish and Serve:
Transfer to a plate lined with kitchen paper to drain excess oil. Top each tikki with a thin onion ring, a tiny sprig of coriander, and a pomegranate seed. Serve steaming hot alongside sweet curd, green chutney, or tomato ketchup.
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