Poppy Seeds Tikki

Tikki or tikiya is the lifeline of chaat in India and my most favorite too! There are so many varieties of tikkis available throughout the Northern belt of India and each and every version is so yummy 😋😋.
This kind of tikki I came to know and devour after my marriage. Mom-in-Law was an expert of making varieties of delicious tikkis and it was her forte! A no fuss preparation mostly made in winters as teatime snack was fabulous in taste.

Poppy Seeds are tiny nutty-tasting, blue-gray seeds . Poppy Seeds are used to flavor breads, cakes, rolls, and cookies in European and Middle Eastern cooking. In Turkey, they are often ground and used in desserts. In India, the seeds are ground and used to thicken sauces. The seeds are also used in noodle, fish, and vegetable dishes in Jewish, German, and Slavic cooking. Poppy Seeds have a slightly nutty aroma and taste.

The poppy plant (Papaver smoniferum) has been used as a traditional remedy for centuries. Native to the Eastern Mediterranean, its flowers come in various colors — primarily white and yellow .

Poppy seeds are particularly rich in manganese, a trace element important for bone health and blood clotting. This mineral also helps your body utilize amino acids, fats, and carbs. They’re likewise high in copper, a mineral needed to make connective tissue and transport iron.

Excess use of poppyseeds may be harmful, but small amount consumption has no risks, so once in a while, it's o.k. to consume these as spice.

 

With loads of dhaniya chutney, this tikki you can enjoy with tea or coffee and it won't take much time in prepping .

Ingredients:

1- Potatoes- half Kg boiled and mashed

2-Onion- 2 medium size , finely chopped

3- Poppy seeds- 1/3 cup

4- Green chilli-2 finely chopped (Optional)

5- Red chilli powder- 2 & 1/2 tsp.

6- Salt

7- Refined oil for shallow frying

Method:

* Heat 2 tbsp. oil in a pan and add finely chopped onions.

* Also add finely chopped green chillies if using.

* When light brown, add mashed potato, salt and red chilli powder.

* Mix with the help of a spatula and keep stirring for approx. 2-2 mins.

* Transfer this in a large mixing bowl to slightly cool this.

* Shape the round size tikkis when the mixture is still warm, coat in poppyseeds from both sides and on a flat tawa or girdle, shallow fry it as gulauti kabab is fried.

* Keep in mind that poppy seeds don't turn black while doing it.

Serve hot with loads of dhania chutney, enjoy!