Rajgira-aloo tikki

I made this Rajgira-aloo tikki on Shivratri this year. Rajgira known as Amaranth in english or more commonly known as Ramdana is generally eaten during fasts. Rajgira flour is readily available in supermarkets. This recipe is simple to make, delicious and can be eaten on fasting days and on non fasting days as well 🙂 The Rajgira in the recipe gives the tikki a crisp taste.


Medium sized potatoes (boiled) – 5
Rajgira (amaranth in english)  flour – 3/4 cup
Green chillies (finely chopped) – 2
ginger (finely chopped) – 1/2 tsp
fresh coriander leaves – 1/4 cup finely chopped
Salt (you can use sendha namak if you are fasting) – to taste

Roast the Rajgira flour in a pan on medium flame stirring continuously for about 5 minutes. Mix with the mashed boiled potatoes. Mix the remaining ingredients and make small balls of the mixture. Press it down to make it flat about a cm thick. Heat a tawa/girdle and shallow fry with ghee over medium flame till it is golden brown and crispy on both sides.
Serve hot with chutney.



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