Anda and Aloo Tikki Lunch Plate
PakistaniLunchDesi eggsMedium
Crisp potato tikkis topped with spiced egg bhurji and salad — a fun, filling lunch plate.
Prep time20 min
Cook time20 min
Total time40 min
Servings3
Ingredients
- 3 Desi eggs
- 3 medium potatoes, boiled and mashed
- 1 small onion, finely chopped
- 2 green chillies, chopped
- 1 tsp chaat masala
- 1/2 tsp salt
- 3 tbsp breadcrumbs
- 2 tbsp oil for frying
- Salad and chutney to serve
Method
- Mix the mashed potatoes with half the onion, 1 green chilli, chaat masala and salt; shape into 6 tikkis and coat with breadcrumbs.
- Shallow-fry the tikkis until golden and crisp on both sides.
- In the same pan, fry the remaining onion and chilli, add the beaten eggs and scramble.
- Serve the tikkis topped with egg bhurji, salad and chutney.
Nutrition — estimated per serving
Calories (estimate)350 kcal
Protein (estimate)11 g
Fat (estimate)14 g
Carbs (estimate)40 g
Nutrition values are estimates based on standard per-egg values (about 72 kcal, 6.3 g protein, 4.8 g fat, 0.4 g carbs per large egg).
Tips, food safety & substitutions
Chill the tikki mixture 10 minutes so it holds shape. Food safety: fry tikkis until crisp and cook eggs until fully set. Allergens: contains egg and wheat (breadcrumbs). Substitute: use besan instead of breadcrumbs. Nutrition figures are estimates only, based on standard per-egg values.