Monday, 1 September 2014

Rice Tikki (WIth Leftover Rice)

Rice Tikki (With Leftover Rice)

I a not a huge fan of leftovers. I usually cook food fresh each time and eat. However, this recipe is an exception. When I feel like making this recipe I put some extra rice, leave it overnight and make Tikkis the next day. It is crispy and quite easy to make.

Cooked Rice - 1 Cup
Besan or Rice Flour or Maida - 2-3 Tablespoon
Green Chillies - 2-3 (Finely Chopped)
Ginger Garlic Paste - 1/2 Teaspoon
Coriander Leaves - 2 tablespoon (Finely Chopped)
Garam masala - A generous Pinch (Optional)
Amchur Powder - a generous pinch (Optional)
Peanuts/ Groundnuts - 2 Tablespoon (Optional, coarsely broken)
Salt and Oil.


  • In a mixer, pulse the rice slightly for few seconds.
  • Remove this in a mixing bowl and add ingredients except Oil and mix well. 
  • Adjust Besan/Maida/Rice Flour little by little till you get a Tikki Dough consistency.
  • Grease your hand with some oil and shape the mixture into Tikkis of your desired shape.
  • Heat a pan with 2 Tablespoon of oil and arrange these prepared tikkis on them.
  • Allow it to get cooked on one side which will take about a minute or 2.
  • Then flip it into the other side and cook well.
  • Serve with Mint Chutney.
  • This recipe is so versatile that you can add or leave any ingredient. You can add finely chopped vegetable like carrot, Beans , Peas etc. 
  • You can also deep fry them if you want.
  • As they are made of Rice they will be quite crispy.
  • As far as binding agent, I personally prepare Besan. 


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