TIKKI JO SAAG

(Boiled Gram Flour Dumplings in

Spiced Gravy)

Recipe Overview

Tikki jo Saag is a wholesome and flavourful Bhatia dish featuring soft gram flour dumplings

that are first boiled and then simmered in a lightly spiced gravy. Unlike fried dumpling

preparations, this method results in a lighter dish with a delicate texture.

The use of pomegranate seeds and fresh herbs gives it a unique balance of

tangy, spicy, and aromatic notes.

Recipe Details

– Preparation Time: 20 minutes

– Cooking Time: 30–35 minutes

– Total Time: 50–55 minutes

– Serves: 4

– Cuisine: Indian (Bhatia)

– Course: Main Course / Accompaniment

Ingredients

For the Tikkis (Dumplings)

– Bengal gram flour (besan) – 1 cup

– Coriander seeds (coarsely ground) – 1 tbsp.

– Pomegranate seeds (finely ground) – 2 tbsp.

– Green chillies (finely chopped) – 2–3 nos.

– Ginger (finely chopped) – ½” piece

– Coriander leaves (finely chopped) – 2 tbsp.

– Mint leaves (finely chopped) – 2 tbsp.

– Salt – to taste

– Water – as required

For the Gravy (Saag)

– Oil – 2 tbsp.

– Asafoetida – a pinch

– Turmeric powder – ½ tsp.

– Coriander powder – ½ tsp.

– Salt – to taste

– Reserved cooking liquid – as required

Method 

Step 1: Prepare the Tikkis

– Prepare Ingredients – Coarsely grind the coriander seeds and finely grind the

pomegranate seeds.

– Chop the ginger, green chillies, coriander leaves, and mint leaves.

– Make the Dough – In a bowl, combine gram flour, coriander seeds, ground pomegranate

seeds, chopped green chillies, ginger, coriander leaves, mint leaves, and salt.

– Add a little water and knead into a semi-soft dough.

– Shape the Tikkis – Divide the dough into 6 equal portions.

– Roll each into a ball and gently flatten into patties about ¼ inch thick.

Step 2: Boil the Tikkis

– Boil Water – Bring approximately 1 litre of water to a boil in a deep vessel.

– Cook the Tikkis – Gently drop the patties into the boiling water one at a time.

– Boil for 12–15 minutes until cooked through.

– Remove & Reserve Liquid – Carefully remove the tikkis and keep aside.

– Retain the cooking liquid for the gravy.

Step 3: Prepare the Saag

– Temper the Oil – In a deep pan, heat oil on a medium flame.

– Add asafoetida and stir briefly.

– Add Tikkis – Gently place the boiled tikkis into the pan.

– Add Liquid & Spices – Pour in the reserved cooking liquid.

– Add turmeric powder, coriander powder, and salt.

– Simmer – Allow the mixture to simmer on a slow flame for about 10 minutes.

– The gravy should remain slightly fluid and not dry.

Serving Suggestions

– Serve Tikki jo Saag piping hot with Phulko (flatbread)- https://panjakhada.com/phulko/

– It can also be enjoyed on its own as a light meal or hearty snack.

Variations

– Spinach Tikki jo Saag – Add finely chopped spinach leaves to the tikki dough for extra

nutrition, colour, and a subtle earthy flavour.

– Fenugreek Tikki Variation – Incorporate fresh or dried fenugreek leaves (kasuri methi)

into the dumplings to introduce a pleasant bitterness and deeper aroma.

– Tomato-Based Gravy – Add a small quantity of tomato purée or finely chopped tomatoes

to the gravy for a richer texture and a mild tanginess.

– Spicier Variation – Increase the number of green chillies or add red chilli powder to

the gravy for additional heat.

– Steamed Tikki Variation – Instead of boiling, steam the tikkis before adding them

to the gravy for a firmer texture and easier handling.

– Lentil Blend Variation – Replace a portion of the gram flour with finely ground moong dal

flour for a softer texture and a slightly different flavour profile.

– Dry Tikki Preparation – Reduce the quantity of reserved cooking liquid to create a

semi-dry version that can be served as a snack or side dish.

– Festival Variation – Add a small quantity of raisins or crushed nuts to the tikki dough

for a subtle sweet-and-spicy contrast often prepared on special occasions.

Nutritional Insights

– Gram flour provides a good source of plant-based protein.

– Boiling instead of frying makes this a lighter and more digestible dish.

– Herbs and spices contribute antioxidants and aid digestion.

Storage & Make-Ahead Tips

– Best consumed fresh for optimal texture.

– Can be refrigerated for 1–2 days; reheat gently with a little water.

– Tikkis can be pre-boiled and stored separately before adding to the gravy.

Chef’s Tip

– Handle the tikkis gently while boiling and simmering to prevent breaking.

– Ensure the dough is not too soft, or the tikkis may disintegrate during cooking.-

– The reserved cooking liquid enhances flavour—avoid discarding it.

Did You Know?

– The use of ground pomegranate seeds (anardana) adds a subtle tanginess,

which is a distinctive feature of this dish.

– Unlike many dumpling-based recipes, this one avoids frying, making it relatively

lighter yet equally flavourful.

Cultural Notes

Tikki jo Saag reflects the Bhatia approach to balanced cooking—simple ingredients

transformed into nourishing meals. Often prepared in homes as a comforting dish,

it pairs beautifully with everyday breads and showcases the community’s preference

for flavourful yet wholesome cuisine.