Back in Delhi when I was a little boy, there used to be a Tikki toast fellow who would pass by our street daily! His call of coming used to be the distinct tan- tan-tan of the steel ladle hitting the cast iron tawa without mercy. For me, it was the sound of delight!
For you see, the fellow, whose name was Kaalu Tikki Wala, made the most amazing lip smacking tikki toasts ever! For those who are not familiar, tikki is basically a deep fried potato patty. Stuff it between to slightly toasted slices of bread, add a few chutneys and
shreds of onion, and voila you have Tikki Toast.
In an effort to recreate that magic, I embarked on the journey to make the humble tikki toast.
For the Tikki (Potato Patty)
- 4 large potatoes, or more depending on how many people are to be fed
- ¾- 1 table spoon of red chilly powder, again vary this depending on your palette
- ¾ teaspoon Amchur powder
- 2 table spoon cornflour
- ½ cup of peas
- Salt according to taste
For the Green chutney
- A bunch of coriander
- A bunch of mint leaves – pudina. Keep this to ½ of the coriander
- A couple of green chillies
- ½ teaspoon salt
For the Tamarind (imli) Chutney
- 100 gms dried tamarind
- ½ tea spoon red chilli powder
- 40 gms jaggery
- ½ cup water
- ½ teaspoon cumin
Tikki (Potato Patties)
- Boil the potatoes and keep aside
- Boil the peas and keep aside
- Mash the boiled potatoes and peas together
- Add all the other ingredients to the mash and mix well
- You should be able to have a thick mash that is easily mouldable into patties
- Make round patties, keeping in mind that the patties should be smaller than the side of the slices of bread!
- Shallow fry these in oil, and once they are golden brown keep aside.
- Chop the coriander – leaf and stem
- Blend the mint, chopped coriander and green chillies in a blender
- Add salt to taste and blend again
- Keep in the refrigerator.
Imli (Tamarind chutney)
- Boil the dry tamarind with the jaggery till all of it dissolves
- Filter the above concoction to remove the tamrind pulp. Squeeze out the juice from the pulp and discard the pulp. Let the mix cook on a low flame
- Dry roast the cumin seeds. Crush them to a fine powder and add to the tamarind and jaggery mix
- Add the remainder ingredients and let the mixture simmer till it reduces
- Keep tasting to adjust the balance of flavours
- Do not reduce completely as the mix will thicken upon cooling.
- Slightly toast bread on a tawa
- Lather with butter, then with green chutney and some imli chutney
- Put the tikki, and break it open
- Add some chopped onion, and more chutneys if you require
- Put the second slice of bread
- Toast together on the tawa
My attempt was good, but no where near to Kaalu’s tikki. But I hope to change that soon!
Till then, enjoy this simple street fare! Kids love it, and adults hog on it!