Chaawal and Aloo Ke Tikki

Crispy on the outside and mushy inside, these rice and potato cutlets are a great way to use leftover rice. Serve them as 4 pm snacks or appetizers, either way, they are super easy to prepare.


  • 1 Cup Leftover Rice
  • 4 Teaspoons Besan
  • 1 Boiled Potatoes
  • 1 Small Onion
  • 2 Teaspoons Red Chilli Powder
  • 1 Teaspoon Turmeric Powder
  • 2 Teaspoons Coriander Powder
  • 1/2 Bowl Coriander Leaves
  • Salt to Taste
  • Oil (for shallow fry)


Prep: 15 minutes
Cooking: 15 minutes

  1. Mix all the ingredients in a big bowl.
  2. Make tikkis (round balls, slightly pressed).
  3. Heat oil in a pan and shallow fry the tikkis.
  4. Serve hot with coriander chutney.