Love Kaju Barfi? Try Kaju Tikki For A Savoury Kick Of The Creamy Cashews

Of all the dry fruits we know, cashew is the creamiest one; and that’s why it goes into making all sorts of creamy curries, especially of paneer and chicken. Not just this, barfi made with cashews is also one of the most commonly made Indian sweets. Kaju ki barfi or kaju katli is everyone’s favourite mithai. The same lush and rich cashews can be turned into a popular traditional Indian street food – tikki. The spicy, savoury delight with the melt-in-mouth cashews is another food you should add to your homemade tikki recipes.

Our love for tikki started with aloo tikki, and then it reinvented itself into various forms – paneer tikki, matar tikka etc., and more recently, broccoli tikki. For those people whose taste buds are always inclined towards cheesy, buttery and creamy foods, this kaju tikki or cashews cutlet is a must-try. Are you now considering making it for your kids? Great! Here’s an easy recipe to make it at home.

(Also Read: How to Cook with Cashews: 4 Delicious Nutty Recipes to Try at Home)

Kaju Tikki Recipe:

15 cashews

2 boiled potatoes

1 tbsp rice flour

1 tbsp maida (all-purpose flour)

2 cups bread crumbs

1 green chilli, chopped

4-5 garlic bulbs

Salt to taste

Red chilli powder to taste

A pinch of turmeric powder

Half tbsp garam masala

2 tbsp coriander leaves

Method:

1. Soak the cashews in warm water for around one hour. Then blend them along with garlic and green chillies to make a coarse paste. Make sure it is not watery.
2. Peel the boiled potatoes and mash them. Add the cashew paste to mashed potatoes. Add salt, red chilli powder, garam masala, turmeric powder, coriander leaves and rice flour.
3. Add some bread crumbs to the cashew-potato paste if you want your tikki to be crispy. Mix all the ingredients well and knead lightly to make semi-solid dough.
4. Make small tikkis from the dough. You can make a small well on the top of each tikki and fit in a whole cashew. This will make the tikki look even more attractive.
5. Now, dip the tikkis in maida slurry (maida mixed with water and some salt) and coat with bread crumbs.
6. Deep fry the tikkis and serve with sauce or chutney.

Imagine biting into the crunchy snack with creamy cashews bursting out from within. You just won’t be able to stop yourself from having another one and some more after that!