📝 About This Recipe
Experience the nutty, earthy depth of amaranth—the 'immortal' grain of the Aztecs—reimagined as a crispy, pan-seared Indian-style patty. These tikkis combine the high-protein crunch of toasted amaranth with the creamy sweetness of roasted sweet potatoes and a bouquet of warming spices. Perfectly balanced and naturally gluten-free, they offer a sophisticated plant-based protein alternative that bridges ancient nutrition with modern gourmet flair.
🥗 Ingredients
The Grain Base
- 1 cup Amaranth grain (rinsed thoroughly)
- 2.5 cups Water (for cooking the grain)
- 1/2 teaspoon Salt (for the boiling water)
The Tikki Mixture
- 2 medium Sweet potatoes (boiled, peeled, and mashed)
- 2 pieces Green chilies (finely minced)
- 1 inch Fresh ginger (grated into a paste)
- 1 teaspoon Cumin powder (toasted)
- 1 teaspoon Amchur (Dry Mango Powder) (for a tangy kick)
- 1/2 teaspoon Garam masala (high quality blend)
- 1/4 cup Fresh cilantro (finely chopped)
- 2 tablespoons Roasted peanuts (crushed for texture)
- 2 tablespoons Arrowroot powder or Cornstarch (as a binding agent)
- to taste Pink Himalayan salt
For Frying
- 3-4 tablespoons Ghee or Avocado Oil (for shallow frying)
👨🍳 Instructions
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1
In a medium saucepan, combine the rinsed amaranth, water, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until the water is absorbed and the grain is tender but slightly porridge-like.
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2
Spread the cooked amaranth on a large plate or baking sheet to cool completely. This prevents the tikkis from becoming too mushy when mixing.
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3
In a large mixing bowl, combine the mashed sweet potatoes with the cooled amaranth. The sweet potato acts as a creamy binder for the tiny amaranth pearls.
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4
Add the minced green chilies, grated ginger, toasted cumin powder, amchur, garam masala, and salt to the bowl.
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5
Fold in the fresh cilantro and the crushed roasted peanuts. The peanuts provide a delightful intermittent crunch that contrasts the soft interior.
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6
Sprinkle the arrowroot powder over the mixture and knead gently with your hands until a cohesive dough forms. If the mixture feels too wet, add an extra tablespoon of arrowroot.
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7
Grease your palms with a little oil. Take a golf-ball-sized portion of the mixture and roll it into a smooth ball, then flatten it gently into a patty about 1/2 inch thick.
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8
Repeat the process until all the mixture is used, placing the formed tikkis on a parchment-lined tray.
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9
Optional: Chill the tikkis in the refrigerator for 15 minutes. This helps them hold their shape perfectly during frying.
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10
Heat a heavy-bottomed cast iron skillet or non-stick pan over medium heat and add 2 tablespoons of ghee or oil.
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11
Carefully place 4-5 tikkis in the pan, ensuring you do not overcrowd them. Shallow fry for 4-5 minutes on the first side until a deep golden-brown crust forms.
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12
Gently flip the tikkis using a flat spatula and cook the other side for another 3-4 minutes until equally crisp.
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13
Remove the tikkis and drain them on a paper towel-lined plate. Repeat with the remaining batches, adding more oil as needed.
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14
Serve immediately while the exterior is at its maximum crispness.
💡 Chef's Tips
Ensure the amaranth is well-drained and cooled; excess moisture is the enemy of a crispy tikki. If you don't have amchur, a squeeze of fresh lime juice added at the very end of mixing works beautifully. For an extra-crunchy exterior, you can dredge the patties in a little dry amaranth flour or breadcrumbs before frying. Avoid flipping the tikkis too early; let the crust develop fully so they don't break apart. You can swap sweet potatoes for regular starchy potatoes (like Russets) for a more traditional, less sweet flavor profile.
🍽️ Serving Suggestions
Serve hot with a side of spicy Mint-Coriander Chutney and sweet Tamarind Date Chutney. Pair with a refreshing glass of salted Lassi or a light Hibiscus iced tea. Place inside a toasted slider bun with pickled onions and vegan mayo for a 'Modern Indian' burger. Serve atop a bed of fresh arugula and shaved radishes with a lemon-tahini dressing for a light lunch. Accompanied by a bowl of cooling Greek yogurt or coconut yogurt seasoned with roasted cumin.