Dalia Tikki (Cutlets) | Crispy & Wholesome Snack

Nutritious cutlets made with cooked dalia, mashed potatoes, and aromatic spices — these tikkis are crispy outside, soft inside, and absolutely irresistible. A wholesome alternative to regular aloo tikkis, dalia tikkis are rich in fiber and low in fat, making them a guilt-free indulgence. Traditionally, grains like dalia (broken wheat) were used in many Indian kitchens to create filling snacks that lasted long, especially for travel or tiffin. Even today, these cutlets bring together taste and health in every bite. Perfect for tea-time cravings, breakfast on the go, or as a hearty evening snack with chutney.

Why You’ll Love It

• Packed with fiber from dalia + nutrition from veggies & potato

• Crispy without deep frying, still indulgent in taste

• Kid-friendly, great for lunchboxes or party snacks

• A smart twist on classic aloo tikki — more filling, more wholesome

• Can be pan-fried, shallow-fried, or even air-fried

Flavor Notes

Golden crust with a nutty hint of roasted dalia, soft potato mash blending with onions and spices, and a mild heat from green chilies. Each bite is hearty, earthy, and satisfying. Pair it with mint chutney for freshness or tangy tamarind chutney for a sweet-spicy kick.

Ingredients (serves 1):

• ¼ cup cooked dalia

• 1 small boiled potato (mashed)

• 1 tbsp onion (finely chopped)

• 1 green chili (finely chopped)

• ¼ tsp garam masala

• Salt to taste

• Bread crumbs (for coating)

• Oil for shallow frying

Method:

1. Cook dalia until soft and fluffy, let it cool.

2. In a bowl, mix dalia with mashed potato, onion, chili, garam masala, and salt.

3. Shape the mixture into small round tikkis.

4. Roll each tikki lightly in bread crumbs.

5. Heat oil in a pan, shallow fry tikkis until crisp and golden on both sides.

6. Serve hot with mint or tamarind chutney.

Optional Twist

• Add grated beetroot or carrot for extra nutrition and a vibrant color.

• Mix in paneer or cheese for a richer, creamier filling.

Fun Fact : Dalia was once considered a staple travel food in India because of its long shelf life and easy digestibility. In rural households, people made roasted dalia snacks that stayed good for days, making these cutlets not just a modern “healthy snack” but also a continuation of age-old traditions.