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Ranchi Housewife's Secret: Crispy Potato Tikki That Won't Break!

News18•23-09-2026, 14:13

•Kuku, a housewife from Ranchi, shares a secret method for making crispy potato tikkis that don't break.
•Boiled potatoes are mashed and mixed with grated carrot, capsicum, coriander powder, salt, red chili powder, and one spoon of cornflour.
•The cornflour is crucial for binding the tikki, preventing it from breaking when fried and ensuring crispiness.
•A thick batter is prepared using wheat flour, gram flour, rice flour, salt, and turmeric for dipping the tikkis.
•Deep fry the tikkis until golden brown and serve hot with chutney or sauce; shallow frying is also an option.

Key Questions Answered

Adding one spoon of cornflour to the mashed potato mixture provides strong binding, ensuring the potato tikki does not break when placed into hot oil while making it crispy and crunchy.

To prepare the paste for dipping, mix a little wheat flour, gram flour, rice flour, salt, and turmeric together with water to create a thick batter.

You can serve the freshly fried potato tikkis hot with coriander-mint chutney or simple tomato sauce.