Curd Bread Tikki

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Preparation Time : 40 minutes

Cooking Time : 30 minutes

Serving : 6 members


I got this recipe from my moms cousin sister dilnawaz . I had the recipe in mind for ages but could afford the time to try it out until very recently . My daughter loved it as she prefers vegetarian food.


Bread8 slices
watermixed with 1/4 teaspoon salt

For the filling 

Ingredients for Filling
potatoes2 big boiled(peeled and mashed)
chilli powder1/2 tea spoon
green gram sprouts 2 1/2 table spoons boiled
saltto taste

Sweet chuntny 

Ingredients for Sweet Chutny
jaggery1 table spoon
black salt1/4 tea spoon
tamarind pulp 2 table spoons
saltto taste
chilli powder1 tea spoon
cumin powder1/2 tea spoon

Green chuntny 

Ingredients for Green Chutny
green chillies10
coriander leaves 1/2 cup
mint leaves1/4 cup
cumin powder 1/2 tea spoon
chat masala 1/4 tea spoon
saltto taste
lime 1/2

For sweet chuntny :

  1. Boil all the ingredients together with little water for 8 minutes .
  2. Cool and blend to a smooth paste . Keep aside .

For green chuntny :

  1. Grind all the ingredients except for lime to a smooth paste adding little water . Boil till raw smell goes .
  2. Cool add lime juice . Taste and adjust . Keep aside .
  3. Blend together and keep in refrigerator.

Filling :

  1. Mix all ingredients Together . Taste and adjust .
  2. Roll into lemon size balls and keep aside .


  1. Dip each bread slice one at a time into the salted water for 5 seconds .
  2. Remove and squeez out the water by keeping the wet bread slice between your palms .
  3. Place a potato ball in the Center of the bread . Cover the potato ball with the bread from all 4 sides to form a bread stuffed potato ball .
  4. Flatten the ball to get a round shaped tikki . Do the same with remaining bread and potato balls . Keep aside for 10 minutes for the moisture to dry up a little .
  5. Heat oil to shallow fry and fry the tikkis to golden brown . Keep aside .
  6. Pour the beaten curd and sugar into a serving bowl . Dip each tikki in salted water for 2 seconds and put them into the sweet curd mix .
  7. Do the same with all of the remaining tikkis . Keep in the refrigerator .
  8. Serve cold topped with both chutneys  . Can do the marinating part of the tikkis just before serving.