How to make Soya Aloo Tikki - Potato and soya tikkis stuffed with spicy mixture of pomegranate seeds.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Soya Granules (सोया ग्रैन्यूल्ज़), Potato (आलू)

Cuisine : Indian

Course : Snacks and Starters

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Soya Aloo Tikki Recipe Card

Soya Aloo Tikki

With the recognition of being an important commercial pulse of the world, soya beans are coming into many kitchens around the world. Soya beans are said to control blood sugar levels, lower cholesterol, regulate the bowels and relieve constipation. Besides the popular tofu or beancurd, the beans are also fermented and used to make flavouring pastes and condiments, notably the Japanese soy sauce or shoyu and miso and the Indonesian tempeh.

For more recipes related to Soya Aloo Tikki checkout Soya Burgers, Soya Burger, Soya Shammi Kabab, Soya Pattice . You can also find more Snacks and Starters recipes like Paneer Pakora, Oats and Grilled Vegetable Porridge, Indian Style Fish Croquettes, Farhali Idli.

Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Soya Aloo Tikki Recipe

  • Soya Granules 1 cup

  • Potato boiled and peeled 5 medium

  • Coriander seeds 1 tablespoon

  • Black peppercorns 10-12

  • Ginger 1 inch piece

  • Green chillies 2

  • Fresh pomegranate pearls 1/2 cup

  • Chaat masala 1/2 teaspo

  • Cornflour/ corn starch 1 tablespoon

  • Salt to taste

  • Garam masala powder 1/2 teaspoon

  • Oil 2-3 tablespoons


Step 1

Dry roast coriander seeds and crushed black peppercorns in a small non stick pan till fragrant. Set aside to cool. Finely chop ginger and green chillies. Mix together ginger, green chillies and pomegranate pearls in a bowl

Step 2

Coarsely grind coriander seeds and black peppercorns and put into the bowl. Add chaat masala and mix well. In another bowl, mash boiled potatoes. Add soya granules and mix well. Add cornflour, salt and garam masala powder and mix into a dough.

Step 3

Heat oil in a non stick pan. Divide the dough into equal portions, shape them into katoris and stuff with pomegranate mixture in them, bring the edges and seal.

Step 4

Further shape them into tikkis. Shallow-fry the tikkis, turning sides till evenly cooked on both sides. Drain on absorbent paper.

Step 5

Sprinkle a little chaat masala and serve hot.