Healthy Soya & Potato Patties


1 tablespoon Soya granules
4 bread slices
1 tablespoon fresh coriander leaves
1 tablespoon Mint leaves
1/2 teaspoon Cumin seed powder
1/4 teaspoon turmeric
1/4 teaspoon Garam Masala
Salt as desired
2 teaspoons oil
1/4 teaspoon Amchoor powder or Chaat masala


Boil and peel the potatoes. Peel the onion and slice it finely.
Soak the soya granules in water for 5 minutes and take out. Squeeze the granules to remove excess water from it.
Mix sliced onion, green chilly, green leaves and all the dry powders with potato and add soya granules to it. Mix the ingredients thoroughly, and keep aside.
Take a big bowl and fill it with water. Now take a slice of bread and dip it in water for a second, squeeze lightly keeping the slice in between both the palms. Place a small quantity of potato mixture in the center of the bread.
Note: This part is real tricky. If you want to deep fry the tikias, fill it with little of potato mixture, and if you prefer to shallow fry the tikia, fill more of potato mix. Fold the bread slice around the potato mixture and close the tikia. Close it tightly by circulating it in between the palm.
For the first timers it is best advised to fill less of the mixture in the bread slice. As the tikia will be easy to manage, close properly and may not open while frying in the oil.
Make all the tikias and keep aside. Heat a non stick girdle and sprinkle a little oil on it. Keep all the tikias on the girdle (tawa) and shallow fry with very little oil. Take off when it is golden brown in colour.
Serve hot with tomato sauce or fresh coriander chutney. Pack it in the lunchbox or take it as a picnic take away.




Soya granules with potato makes it a healthy option for kids and elders as well. And mint in the tikia gives it a very distinct taste besides adding the nutritive value of the recipe.

Though the deep fried version taste heavenly, but then this place is all for ‘lite recipes for right health!’




Friday, November 26, 2010 - 12:23am


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