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+ servings

Aloo Amaranth tikki

Prep Time 20 mins
Cook Time 10 mins
Course Appetizer, Main Dish, Side Dish, Snacks
Cuisine Indian
Servings 15 pieces


  • 1 mixing bowls and spoons.
  • 1 frying pan
  • 1 turner
  • 1 Knife
  • 1 Cutting board


  • 4 medium potato boiled
  • 1 cup amaranth flour ramdhana / rajgira
  • 2-3 tbsp coriander leaves (chopped fine ) dhaniya/ kothamalli
  • 2-3 tbsp fenugreek leaves methi / menthiya keerai
  • 1/2 tsp Rock salt sendha namak
  • 1/2 tsp roasted cumin powder jeera powder
  • 1/2 tsp crushed black pepper kali mirch

for coating the cutlets

  • 2 tbsp amaranth flour

For roasting the cutlets

  • 2-3 tbsp cooking oil


  • Peel and mash the potatoes.
    boiled potaoes
  • Add the amaranth flour, chopped methi, coriander leaves, cumin, black pepper and salt to the mashed potatoes.
    amaranth cutlet mix
  • Knead this mix into a smooth dough.
  • Divide lime sized portions of this dough and set it aside.
    amaranth cutlet
  • In a plate spread a bit more ramdhana flour.
  • Flatten the ball of dough between your palms and shape it a bit.
    rajgira tikki
  • Dust this cutlet with the ramdhana flour.
    ramdhana tikki
  • Heat a flat pan and brush some oil on it.
    rajgira cutlets
  • Roast the cutlets a few at a time till they have brown specks on them and a delicious nutty aroma.
    ramdhana tikki for vrat
  • Serve warm with chutney or ketchup.
Keyword amaranth recipes, cutlets and patty, Indian vegetarian dinner, Lunch recipes
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