A Warm, Spicy Tale from The Pinch of Masala Kitchen
It was a rainy Sunday evening, and the pitter-patter on my window made me crave something warm and nostalgic. I remembered the street vendors crafting aloo tikkis on large griddles, the air thick with the scent of sizzling oil and spices. Inspired to recreate that cozy snack moment with a twist, I raided my pantry. There I found a bowl of boiled potatoes and a pack of button mushrooms begging for attention. A spark of creativity (and hunger!) struck – why not combine them? Soon, my kitchen was filled with the aroma of earthy mushrooms sautéed with cumin and ginger, mingling with the comforting warmth of potatoes. The result was mushroom tikki – crispy on the outside, soft and savory on the inside – a delightful fusion of familiarity and surprise. Each bite took me back to childhood chai-time treats, yet felt new and exciting with the rich, meaty flavor of mushrooms. Whether it’s served at a family get-together or enjoyed bundled in a blanket on a monsoon evening, these Mushroom Tikkis bring an instant smile with their hearty, street-food charm and homey goodness.
Ingredients
This Mushroom Tikki is a simple vegetarian recipe using everyday ingredients. It yields about 10–12 medium tikkis.
Potatoes: 4 medium, boiled and mashed (acts as the base)
Mushrooms: 200 grams (about 2 cups) button mushrooms, finely chopped (adds an earthy flavor)
Onion: 1 medium, finely chopped (for sweetness and crunch)
Ginger & Garlic: 1 inch ginger and 4–5 cloves garlic, finely minced (for that aromatic punch)
Green Chilies: 2, finely chopped (adjust to taste for heat)
Spices: 1 tsp cumin powder (jeera), 1 tsp garam masala, 1/2 tsp red chili powder, 1/2 tsp chaat masala (optional, for tangy flavor), 1/4 tsp turmeric powder
Fresh Herbs: 2–3 tbsp coriander leaves (dhaniya), chopped
Binders: 2 tbsp gram flour (besan) or corn flour (helps absorb moisture and bind the mixture)
Salt: to taste
Oil or Ghee: for shallow frying (about 4–5 tbsp as needed)
For Coating (Optional): 1/2 cup breadcrumbs or 1/4 cup semolina (rava/suji) for extra crunch (optional but highly recommended for a crisp exterior)
Step-by-Step Instructions
Follow these steps to create your own plate of hot, crispy mushroom tikkis. The process involves cooking the mushroom masala, mixing it with potatoes, shaping the tikkis, and then frying them to golden perfection.
1. Prep the Base: Ensure your potatoes are boiled until soft. Peel them and mash thoroughly in a large mixing bowl. The mashed potato should be smooth, as it will help hold the tikkis together.
2. Sauté the Mushrooms: Heat 2 tablespoons of oil or ghee in a pan on medium flame. Add the chopped onions and sauté for about 2 minutes until they turn translucent. Stir in the minced ginger and garlic, frying until fragrant (about 30 seconds, be careful not to burn). Now add the finely chopped mushrooms and a pinch of salt. Cook this mixture, stirring often, until the mushrooms release their water and it evaporates. This may take about 5-7 minutes; you want the mushroom-onion mixture (masala) fairly dry. As it cooks, enjoy the mouthwatering aroma of mushrooms and garlic filling your kitchen!
3. Spice it Up: Once the mushroom mixture is dry, add the spices – cumin powder, garam masala, red chili powder, turmeric, and chaat masala (if using). Toss in the chopped green chilies as well. Stir everything together and cook for another 1-2 minutes so the mushrooms soak up the warm spices. You’ll notice the masala turning a rich color and smelling irresistibly good. Turn off the heat. (If the mixture seems too wet at this point, you can mix in a tablespoon of besan or corn flour and cook for a minute to absorb excess moisture.)
4. Combine with Potatoes: Add the cooked spiced mushroom-onion masala into the bowl of mashed potatoes. Sprinkle in the chopped fresh coriander leaves. Also add 2 tablespoons of besan (gram flour) or corn flour at this stage – this will help bind the tikkis. Add salt to taste (remember the mushroom masala has some salt already). Now, using a spoon or your hand, mix everything very well. The goal is a dough-like mixture where mushrooms and potatoes are evenly distributed with spices and herbs. The mixture should be soft but hold its shape when you press it together. (Tip: If it feels too sticky or loose, add a bit more besan or a few breadcrumbs and mix again.)
5. Shape the Tikkis: Time to get your hands dirty (applying a little oil on your palms can prevent sticking). Pinch off a portion of the mixture (roughly the size of a lemon or a ping-pong ball). Roll it between your palms to form a smooth ball, then flatten it gently into a patty about 1/2 to 3/4 inch thick. Repeat this process, lining up the formed tikkis on a plate. You should get roughly 10-12 tikkis from this batch.
6. Coat for Crunch (Optional): For that coveted crispy crust, take each patty and lightly coat it in breadcrumbs or semolina. You can spread the breadcrumbs/semolina on a plate and press each tikki on it to get an even coating. This step adds a delightful crunch when fried. (It’s optional, but highly recommended for extra crunch lovers!)
7. Shallow Fry: Heat a broad skillet or tava on medium heat and add 2-3 tablespoons of oil or ghee. Once the oil is hot (but not smoking), carefully place a few tikkis in the pan. Do not overcrowd – fry in batches if necessary. Let the tikkis cook on the first side for about 4-5 minutes, or until you see the edges becoming golden brown. Resist the urge to flip too early; giving them time ensures they turn crisp and don’t break. Gently flip each tikki using a spatula. Drizzle a little more oil if needed and fry the other side for another 4-5 minutes. Fry until both sides are golden-brown and crispy. The kitchen should now be enveloped in a truly enticing, spicy aroma!
8. Drain and Hold: Once fried, remove the tikkis and place them on a plate lined with paper towels to absorb excess oil. If you have more tikkis to fry, add a bit more oil to the pan as needed and continue with the next batch. Keep the cooked ones warm in a low oven or covered.
(Alternatively: You can air-fry or bake the tikkis for a healthier approach – brush them with oil and cook at 200°C until golden, flipping halfway. They won’t get quite as crisp as pan-frying, but still tasty. For the ultimate crispiness though, shallow frying is best.)
Now your Mushroom Tikkis are ready to serve! They should have a lovely crispy exterior and a soft, flavorful center packed with the goodness of mushrooms and spices. Go ahead and take a bite – you’ll get a hit of that crunchy coating followed by the melt-in-mouth potato and mushroom filling, with pops of chili and ginger. It’s pure comfort and joy in one package.
Serving and Presentation
Golden, crispy Mushroom Tikkis served with a spicy red chutney. Garnish with fresh herbs to make them as delightful to look at as they are to eat!
Presentation is half the pleasure, especially for a blog-worthy dish. Here are some ideas to make your Mushroom Tikkis look as amazing as they taste:
Plating: Arrange the tikkis on a beautiful platter or a rustic wooden board. You can line the plate with parchment or banana leaf for a traditional touch, or use a contrasting dark plate to make the golden tikkis pop (as pictured above). Avoid stacking them too high; a single layer or slight overlap looks most appetizing.
Chutney Pairing: Chutneys bring out the best in any tikki. Serve these with a duo of chutneys for color and flavor contrast – a vibrant green coriander-mint chutney and a tangy tamarind (imli) chutney. The green chutney offers a fresh, spicy kick that complements the savory tikki, while the sweet-sour tamarind adds a delightful zing. For those who prefer simplicity, a side of good old tomato ketchup works too (kids especially love it). Place your chutneys in small bowls or dollop them artistically on the plate next to the tikkis.
Garnish: Add final touches that are visually appealing and flavor-enhancing. Sprinkle a pinch of chaat masala over the tikkis right before serving for an extra burst of tangy spice. Garnish with fresh coriander leaves on top. You can also add thinly sliced rings of red onion and lemon wedges on the side – not only do they add color, but people can squeeze a bit of lemon juice on their tikki if they like that fresh citrus hint. A few pomegranate arils scattered around the plate can add a festive pop of red (great if you’re serving these at a party!).
The Full Experience: To give that authentic Indian street food vibe, serve the tikkis piping hot. If it’s a cozy evening at home, enjoy them with a steaming cup of masala chai. The combination of the spicy, crispy tikki with a sip of strong, milky tea is simply soul-satisfying – the ultimate Indian comfort experience. And if you’re entertaining guests, you can dress up the serving area with some rustic props: think of a small clay diya lamp or a colorful cloth as a backdrop to accentuate the Indian theme.
These Mushroom Tikkis are truly versatile. They shine as a party starter (your guests will be asking for the recipe!), yet they’re humble enough for a casual snack-time indulgence. The addition of mushrooms gives a street food favorite a gourmet twist, packing in extra flavor and nutrition. Even those who usually wrinkle their nose at mushrooms might become instant fans – the mushrooms here are chopped fine and spiced so lovingly that they blend right in, adding juiciness without announcing themselves too boldly. In fact, this is a clever way to get picky eaters to enjoy mushrooms!
So the next time you’re looking for a hearty vegetarian snack with a bit of story and spice, give this Mushroom Tikki a try. It’s a recipe straight from my heart to your kitchen, with a pinch of masala and a whole lot of love. Happy cooking and happy eating!
The Pinch of Masala 