Vrat waale walnut tikkis are crispy, protein-rich tikkis made with hung curd, grated paneer, walnuts, green chillies, and fresh coriander. The tikkis are coated in a fine powder of makhana and sabudana before being pan-fried until deep golden and crisp. They make a delicious vrat-friendly snack or appetiser.

What is Vrat Waale Walnut Tikkis?

Vrat waale walnut tikkis are small, crispy galettes made with a mixture of hung curd, paneer, walnuts, and vrat-friendly seasonings. A coating of powdered makhana and sabudana gives them a crisp outer layer when pan-fried.

Main Ingredient of Vrat Waale Walnut Tikkis:

1. Hung curd – 250 g

2. Paneer – 200 g, grated

3. Green chillies – 2, finely chopped

4. Fresh coriander – ¼ cup, finely chopped

5. Black pepper – 1 tsp, freshly ground

6. Roasted jeera powder – 1 tsp

7. Rock salt (sendha namak) – 1 tsp

8. Makhana – 50 g

9. Sabudana – 50 g, unsoaked

10. Walnuts – 80 g, coarsely chopped

11. Ghee or neutral oil – 3 tbsp, for pan-frying

What Is So Special About Vrat Waale Walnut Tikkis?

These tikkis combine creamy hung curd and paneer with crunchy walnuts, while the makhana and sabudana coating gives them a beautifully crisp exterior. The combination makes them filling, flavourful, and perfect for vrat.

Quick and Easy Vrat Waale Walnut Tikkis:

Grind makhana and dry sabudana into a fine powder. Mix hung curd, grated paneer, green chillies, coriander, and spices, then fold in some of the powder and chopped walnuts. Shape into tikkis, coat with the remaining powder, and pan-fry until deep golden and crisp.

How to make Vrat Waale Walnut Tikkis

1. Add makhana and unsoaked sabudana to a spice grinder or blender.

2. Dry-grind them into a fine, sandy powder and sift if required.

3. Divide the powder into two portions, keeping about one-third for the tikki mixture and the remaining powder on a plate for coating.

4. Add hung curd, grated paneer, green chillies, and fresh coriander to a bowl.

5. Season with freshly ground black pepper, roasted jeera powder, and rock salt.

6. Mix everything until evenly combined.

7. Fold in one-third of the makhana-sabudana powder and the chopped walnuts.

8. Mix until you get a thick, scoopable mixture.

9. Rest the mixture for a few minutes so the dry powder hydrates and firms it up.

10. If the mixture still feels sticky, add a little more makhana-sabudana powder.

11. Lightly oil or dampen your hands and shape the mixture into small flat tikkis, around 1.5 cm thick.

12. Press each tikki into the remaining makhana-sabudana powder, coating both sides and the edges.

13. Heat ghee or neutral oil in a non-stick or cast-iron pan over medium heat.

14. Pan-fry the tikkis in batches until deep golden and crisp.

15. Flip once and cook the other side until evenly golden.

16. Drain briefly on a rack.

17. Serve hot with mint-coriander chutney or whipped curd.

Expert Tips

1. Make sure the hung curd is thick enough so the tikki mixture is not too loose.

2. Grind the makhana and sabudana into a fine powder for an even coating.

3. Rest the mixture before shaping so the powder has time to absorb moisture.

4. If the mixture feels sticky, add the coating powder gradually rather than adding too much at once.

5. Keep the tikkis around 1.5 cm thick so they cook evenly.

6. Cook over medium heat to develop a deep golden crust without burning the coating.

7. Flip the tikkis only once they have formed a firm crust.

Recipe Card

Vrat Waale Walnut Tikkis

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Category

Snack / Appetiser

Servings

10

Prep Time

20 minutes

Cook Time

20 minutes

Calories

150

Vrat waale walnut tikkis are crispy, protein-rich tikkis made with hung curd, grated paneer, walnuts, green chillies, and fresh coriander. The tikkis are coated in a fine powder of makhana and sabudana before being pan-fried until deep golden and ...

Author:

Samridh

Ingredients

For the Tikki Mixture

• Hung curd – 250 g

• Paneer – 200 g, grated

• Green chillies – 2, finely chopped

• Fresh coriander – ¼ cup, finely chopped

• Black pepper – 1 tsp

• Roasted jeera powder – 1 tsp

• Rock salt (sendha namak) – 1 tsp

• Walnuts – 80 g, coarsely chopped

For the Coating

• Makhana – 50 g

• Sabudana – 50 g, unsoaked

For Pan-Frying

• Ghee or neutral oil – 3 tbsp

Directions

1. Dry-grind makhana and unsoaked sabudana into a fine powder.

2. Divide the powder into two portions.

3. Mix hung curd, grated paneer, green chillies, coriander, black pepper, roasted jeera powder, and rock salt.

4. Fold in one-third of the powder and chopped walnuts.

5. Rest the mixture until it firms up.

6. Shape into small flat tikkis.

7. Coat both sides and the edges with the remaining makhana-sabudana powder.

8. Heat ghee or oil in a pan over medium heat.

9. Pan-fry the tikkis in batches until deep golden and crisp.

10. Flip once and cook the other side.

11. Drain briefly on a rack.

12. Serve hot with mint-coriander chutney or whipped curd.

Recipe Note

Resting the tikki mixture is important as it allows the makhana and sabudana powder to absorb moisture and firm up the mixture. For the crispiest coating, cook the tikkis over medium heat until deeply golden.