It would be around four in the afternoon that teatime would announce itself. Regularly, my mother would make herself a cup of chai to transition into the evening, but the days she made the snacks to go along with the chai were the days we always looked forward to. These teatime snacks were a delight to devour.
But looking back, I feel it was less about the food itself, and more about flavors, creating connections and making memories. These spicy and savory bites pair well with chai, especially on a monsoon evening, to indulge yourself or to lovingly welcome visitors.
These snacks capture bold flavors and vibrant colors that engage all the senses. A couple of very popular, and my personal favorites, are tikki and kachori. Although it is hard to capture in language the complex flavors created by all the ingredients and method of preparation, tikki can be described as potato and vegetable patty or cutlet, and kachori as deep fried, puffed-up spicy pastry with a savory stuffing.
When it comes to authentic ethnic dishes, we try our very best to translate and represent the original taste, but even with creativity at its best, it can be deceptively tricky to recreate the magic.
A loose translation of the word tikki is “a small bite” or “a small patty.” While it is typically made of mashed potatoes along with spices and seasonings, it can be enhanced with combinations of other ingredients such as paneer, peas and beetroot, keeping potato as the main ingredient.
In India, it is prepared in household kitchens, roadside stalls, corner shops and upscale restaurants alike. It is often personalized with local flair, and various versions of it exist that are extremely popular. Tikkis can also be enjoyed as a substitute for burger patties, by layering in sandwiches, or as a pita pocket filling.
Tikki recipe
4 – 5 medium red or yellow potatoes
1/2 cup green peas
1 tbsp ginger (grated)
1 tsp red chili flakes (or to taste)
1 tsp black pepper, coarsely ground
Green chili peppers like thai or serrano to taste (finely chopped)
2 tbsp cilantro (finely chopped)
1 tsp roasted cumin powder
3 tbsp corn or rice flour, but more if potatoes have a lot of moisture
Salt to taste
Oil for shallow frying
Makes about 6 – 7 tikkis
Boil the potatoes and allow them to completely cool down. Once they are ready to be handled, remove the peels and shred them on the large holes of the grater. Add in coarsely mashed peas, ginger, red chili flakes, black pepper, green chilies, cilantro, roasted cumin powder, corn or rice flour, and salt.
Gently mix all the ingredients to incorporate everything into a soft “dough.” One can add a sprinkling of corn kernels, grated paneer or grated carrots as well for more color, texture and taste. This recipe is beginner friendly and yet quite flavorful.
Divide the dough into small equal portions, roll into balls and flatten gently into round tikkis or patties, creasing out any cracks. Place tikkis on a tray lined with parchment paper and leave them in the fridge for about an hour, allowing them to firm up.
Heat oil in a flat bottom-heavy pan like a seasoned cast iron pan. Once it is medium hot, gently slide the patties into the pan. Let them shallow fry on medium heat. Each side takes about three to four minutes to crisp up. When done, take the tikkis out on a paper towel to allow excess oil to drain. While shallow frying tikkis replicates the more prevalent taste and texture, use as little oil as you desire.
A portion of the potatoes in the recipe can be substituted with boiled and mashed chickpeas, sweet potatoes or both. They can be oven baked or air fried as well, although I prefer the taste of the shallow fried ones with just the potatoes as the base for this occasional indulgence. Serve the tikkis topped with spiced yogurt, mint and tamarind chutney, pomegranate arils, spiced or curried chickpeas.
Kachori
Another mouthwatering teatime snack is kachori—an assortment of fillings inside a flaky pastry made with all-purpose flour and then slowly fried until it has puffed up and is golden brown in color. While the outer pastry remains largely the same, the filling varies with geographic regions, taste, and preference, and can be made with potatoes, peas, onions, or daals (legumes). Kachori can be enjoyed topped with yogurt and chutneys, served with sides of curries and cooked yogurt dishes, or be equally satisfying just by itself.
This is also a good make-ahead snack and can be stored in the refrigerator for a later time, although in our home they don’t last long as they are so delicious, and we are so fond of them.
The best part of these dishes is that they can be had as snacks or made into a full meal. Here are some suggestions to make a hearty meal from these snacks. Tikki can be topped with curried chickpeas, or used as a burger patty along with lettuce, sliced tomatoes and onions. Likewise, kachori can be served with light chutneys or made into a meal by enjoying it with curried potatoes.
Both snacks also make a delightful addition to an Indian snack inspired charcuterie board for a get together or a potluck along with other items like cocktail samosas, fritters and tea sandwiches.
Tikkis and kachoris are among many other ethnic foods readily available in local Indian grocery stores and restaurants. When serving these dishes on a summer evening, I like to pair them with freshly made lemonade, and on a cold and frosty day, nothing beats a hot tea or masala chai to go with them.
