Indulge yourself in a flavourful Indian snack recipe of a veg Atta tikki roll. It can be a delightful and healthy treat for kids too with a combination of healthy finely chopped veggies encased in a whole wheat flour shell.It may remind you of a more nutritious version of pinwheel samosa. It can serve as a most appealing snack fir any party paired with any green or red chutney of your choice like Chilli Garlic Chutney. and Imli Chutney.
Tikki holds a very prominent place in Indian cuisine not only as a starter or snack but also in some Indian chaat recipes. Some of the Indian chaat recipes are Papdi chaat. Palak Chaat, Kala Chana Chaat, Ragda Patties.
Now, let’s delve into the recipe. The process involves rolling the made of wheat flour dough around a delectable vegetable stuffing, similar to the technique used for pinwheel samosas. But here’s the twist: is the filling and flavors in this Veg Atta Tikki roll are refreshingly different. Unlike traditional samosas thin the main ingredient is potatoes, this recipe gives you a medley of finely chopped vegetables, which impart a burst of freshness and crunchiness. The beauty of it all is that the vegetables are cooked while frying, simplifying the process of preparation and enhancing the overall taste.
You can experiment with various combinations of veggies of your choice to make this delightful crispy snack.
Easier to make Dessert recipes that you would like – Carrot Halwa Cake, Moong Dal Burfi, Coconut Kulfi Ice cream, Khoya Malpua, Khoya Mawa Pak, Bread Caramel Pudding, Classic Pinni, Mohan Thal, and more.
Video Recipe Whole Wheat Veg Roll Tikki
Recipe Whole Wheat Veg Roll Tikki
Veg Atta Tikki Roll | Whole Wheat Veg Roll Tikki
- 2 cup Whole Wheat flour / Atta
- 1/2 tsp or as per taste Salt / Namak
- 1/4 tsp Baking soda / Meetha soda
- 1 big Potato / Aloo
- 1/2 tsp Carom / Ajwain
- About 1 cup Water / Pani
- 1 tbsp Oil / Tel
- 1 tsp more Oil / Tel
- 2 tbsp Cauliflower / Gobi
- 2 tbsp Capsicum / Shimla mirch
- 1 Onion / Pyaz
- 1 tsp Ginger / Adrakh
- 1/2-3/4 tsp Chilli paste / Hari Mirch
- 2 tbsp chopped Peas / Matar
- 2 tbsp shredded Carrot / Gajar
- 1 tbsp Oil / Tel
- Salt to taste / Namak swad anusar
- 2 tbsp fresh Coriander / Hara dhaniya
- 1 tsp Mango powder / Aamchur
- 1/2 tsp Cumin powder / Jeera powder
2-3 TBSP OIL TO SHALLOW FRY
- Knead the flour into a soft dough with water adding salt, baking powder, carrom seeds, oil and potato.
- Apply about a teaspoon of oil over the dough and then keep it covered to rest for 10 to 15 minutes.
- To make the filling for the Tikki in a bowl add and mix Cauliflower, Capsicum, onion, carrot, peas, ginger paste, Chilli paste, fresh coriander. and Oil
- Then drop in Salt, Cumin and Mango powder.
- Divide the dough into two equal parts keeping one aside covered till we are working on another one.
- Spread the dough into a big sheet or a roti which is neither too thick nor too thin dusting dry flour over it if required.
- Spread about 5 to 6 tablespoons of the made filling on the sheet leaving the edges. Give it the light press to fix the filling 😃
- Now tightly roll in the sheet. Roll the made log to make it more long sealing both ends.
- Divide in equal parts and make each of them flat using your palm in shape of a Tikki.
- Shallow fry both sides ( It’s will take 12-15 minutes approx) over a medium heat adding Oil in an open pan till crisp golden brown.
- Serve hot with sauce or Chutney.
- Knead the dough for 5 to 10 minutes before keeping it to rest.
- Adding Oil to the veggies helps in retaining water in them and avoids the release of water when Salt is added.
- If the made sheet is too thick Tikki’s will remain raw inside and if it is too thin the sheet might tear off while working on it.
- It takes 10-15 minutes to shallow fry the Tikki ‘s.
- You can halfway shallow fry the Tikki ‘s and then let them cool down before putting in zip lock bag to freeze.Take out an hour before you shallow fry them again to serve.