Egg Stuffed Raw Jackfruit Tikki

          
          Tikkis are an all time favourite appetizer or a tea-time snack. So how about some stuffed Tikkis made out of raw jackfruit and stuffed with boiled egg? I tried just the same as I was inspired to do so after watching a TV cookery show. 

          You can also substitute it with potato or potato-paneer combination. So do try them and enjoy with tomato sauce or green chutney. So check out an easy step by step pictorial recipe to prepare it.

• 1 small jackfruit, boiled & mashed
• 1 large potato, boiled & mashed
• salt to taste
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 tsp. ginger-garlic paste
• 1-2 tbsp. raw mango paste
• 1/2 tsp. turmeric powder
• 1 tsp. roasted coriander-cumin powder
• 1 tsp. red chili flakes
• 1 tsp. red chili powder
• 1 tsp. kasuri methi (dry fenugreek leaves), crushed
• 2 boiled eggs, sliced
• oil to shallow fry

          Sprinkle a pinch of salt and pepper powder on the sliced eggs and keep aside.

         Heat oil in a pan and temper with cumin seeds. Sauté for a few seconds. 

         Then add the asafoetida, ginger-garlic paste and raw mango paste. Sauté till dry.

          Add the turmeric powder, salt and coriander-cumin powder. Sauté for a few seconds and add the chili flakes, followed by the boiled jackfruit, potato and kasuri methi.

          Mix everything well and keep frying on a medium flame. When almost done, add the red chili powder and mix well. When the moisture has dried up, take off the flame and set aside to cool.

          Divide the dough into equal portions. Take each portion and place a sliced egg in the centre and carefully cover and give it a round flat shape. 

          Make similar stuffed tikkis with the remaining dough and refrigerate for an hour. Heat 1 tbsp. of oil in a tawa / griddle and shallow fry them in batches till light brown in colour.

         Drain on a tissue paper and serve them hot with chutney or sauce. (Raw jackfruit can also be substituted with potato or potato-paneer mix).

         

                                  Boil potato & raw jack fruit.

                                  Mash them well.

                        Heat oil & temper with cumin seeds. Sauté for a few sec. Then add  
                        asafoetida, ginger-garlic paste & raw mango paste. Sauté till dry.

                   Add turmeric powder, salt & coriander-cumin powder. Sauté few seconds. 

                                  Add chili flakes.

                                  Then add boiled jackfruit, potato & kasuri methi.

                     Mix well & fry on a med. flame. When almost done, add chili powder. 

                        When moisture has dried up, take off the flame & set aside to cool.

                                  Sprinkle some salt & pepper powder over the sliced egg.

                    Divide dough into equal portions. Take each portion & place an egg 
                    slice in the centre & carefully cover. Give it a round flat shape. 

                    Make similar stuffed tikkis with remaining dough & refrigerate for an hour.

                       Heat 1 tbsp. of oil in a tawa & shallow fry in batches till light brown.

                               Serve them hot with chutney or sauce. 

Mish Mash Tikki

          Make these yummy Tikkis for snacks with any leftover food that is sitting in your refrigerator. This is a very good way to use them up. I added some cooked rice, chapattis, few idli pieces and semi-dry potato curry. Do try them at home and create an awesome new dish. It will be gone in no time. You can relish them with either green chutney or ketchup. 

• 2-3 chapattis, shredded
• 2-3 idlis, crumbled
• 1 cup cooked rice, mashed
• 1 cup semi-dry potato curry, mashed
• 1 onion, chopped 
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• few coriander & mint leaves, chopped
• salt to taste
• 1/2 tsp. garam masala powder
• 1/2 tsp. chaat masala powder
• beaten yogurt to bind (opt)
• oil to shallow fry

          Dry roast the shredded chapatti till crisp. Blend into a coarse powder. Mix it along with the remaining ingredients, except oil.

          Knead into a dough by adding some beaten yoghurt if required. Form into round tikkis and refrigerate for an hour.

          Heat some oil on a tawa and fry few at a time on both sides till it is light golden in colour. 

         Drain on a tissue paper. Fry the remaining tikkis and serve them hot with chutney or sauce.

Aloo Tikki (Potato Patties / Cutlets - Savoury Snack)

          Here are some delicious and appetizing Aloo Tikkis that can be dished out in no time. They are perfect as a tea-time snack or can be had as starters with tomato ketchup or green chutney. For more variations, stuff them in parathas / tortillas along with sliced onion, lettuce and ketchup / mayo / green chutney to make into rolls. They are not only filling but can also be packed as lunch box meal too.

• 3-4 potatoes, boiled & mashed
• salt to taste
• 1 tsp. red chili powder
• 2 tbsp. roasted chickpea flour
• 2 tbsp. roasted peanuts, coarsely powdered
• 1 tbsp. rice flour
• 1/2 tsp. amchur powder (dry mango powder)
• 1 tsp. kasuri Methi (dry fenugreek leaves) crushed
• 1 onion, chopped
• 1 tsp. ginger, grated
• 2-3 tbsp. coriander leaves, chopped
• 1 tsp. garam masala powder
• pinch of turmeric powder
• oil to shallow fry

          In a bowl, mix together all the ingredients (except oil) and knead into a dough. Wet your hands and divide into equal portions.

          Give them a round flat shape and refrigerate for an hour. Heat 1 tbsp. oil and shallow fry them in batches till golden brown on both the sides. Serve them hot with tomato ketchup or green chutney.

Potato Cabbage Tikki (Patties / Cutlets)

           Here are some appetizing Tikkis made with cabbage and potatoes for your evening tea-time snack. Give a twist to your usual Aloo Tikkis by adding some finely sliced cabbage, roasted chickpea flour, some spices and roasted and coarsely powdered peanuts to give a slight crunch to this delicious and nutritious snack.

          For more variations, stuff these Tikkis in parathas along with some sliced onion, ketchup and lettuce to make into rolls. They are not only filling but can be packed as lunch box meals too. Similarly they can be made into sandwiches by stuffing them in between two slices of bread with a generous amount of chutney as a spread.

• 2 medium potatoes, boiled & mashed
• 1 cup cabbage, finely sliced
• 2 tbsp. roasted chickpea flour
• 1 tbsp. roasted peanuts, coarsely powdered
• 1 onion, sliced
• 1 tsp. ginger, grated
• 2 green chilies, chopped
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. red chili flakes
• 1/2 tsp. garam masala powder
• 1/2 tsp. amchur powder
• 1 tbsp. kasuri methi (dry fenugreek leaves), crushed
• 2 tbsp. coriander leaves, chopped
• oil to shallow fry

          Steam the cabbage slightly and combine with the other mentioned ingredients (except oil) and knead into a dough.

          Make small round sized Tikkis (Patties) out of it and flatten them slightly. Refrigerate for an hour.

           Heat oil in a tawa / pan and shallow fry them in batches till golden brown on both sides. Serve them hot with any chutney or sauce.

Green Jackfruit (Kathal) Kebab / Patties

       
           These are some out of the way exotic kebabs made from green Jackfruit / kathal. Very healthy and delicious at the same time, it makes for a perfect appetizer in any in-house party. the leftover kebabs can be turned into kofta curry / kadhi or can be rolled into parathas as a frankie. This serves as a great lunch box meal too. The options are aplenty. Relish them with some chutney or sauce. So check out the step by step pictorial recipe to prepare this awesome treat.

• 1 medium raw jackfruit, boiled
• 2 potatoes, boiled
• 1 onion, finely chopped
• 1 tbsp. ginger, grated
• 1-2 green chilies
• salt to taste
• handful of mint leaves & coriander leaves, chopped
• 2 tbsp. fried chana dal (Bengal gram), powdered
• 1/2 tsp. red chili powder
• 1/2 tsp. garam masala powder
• 1 tbsp. kasuri methi (dry fenugreek leaves), crushed
• 1/2 tsp. roasted cumin powder
• 1 tbsp. sesame seeds, dry roasted
• oil to shallow fry

          Mash together the boiled jackfruit and potatoes. Combine with all the other ingredients, except oil. 

          Divide into equal portions and form into round kebabs. Refrigerate for an hour.

          Heat some oil in a non-stick pan and shallow fry in batches on both sides till golden brown in colour. Serve, with some chutney or sauce.

                  Mash boiled jackfruit & potatoes. Mix with other ingredients, except oil. 

               Divide into equal portions & form into round kebabs. Refrigerate for an hour.

                Heat 2 tbsp. oil in a non-stick pan & shallow fry in batches on both sides till
                golden brown. Serve, with some chutney or sauce.