Carrot Aloo Cheese Tikki Recipe

While looking up for some party food ideas for Devansh’s birthday party, I had come across one very interesting and simple recipe of aloo cheese tikki (patties). Devansh and kids liked the patties. I modified that recipe a bit to include carrot, and make it less spicy to get this tiffin recipe of carrot, aloo and cheese tikki. I usually give bite sized food items in Devansh’s tiffin so that Devansh can finish his tiffin in 15 minutes. On most days, that doesn’t happen. But on the very few occassions that he has finished his tiffin, it’s been when I have given him these tikkis in his lunch box.

Vegetable Cheese Tikki or Carrot Aloo Cheese Tikki, for Toddlers & Kids
Vegetable Cheese Tikki or Carrot Aloo Cheese Tikki, for Toddlers & Kids

I usually prepare the tikki balls (uncooked mixture) the previous night and keep them ready to be cooked the next morning. In the morning it doesn’t take more than 10 minutes to get these tikkis ready. I make two portions of the mixture. One I use to make Devansh’s tiffin, the other I make to make bigger patties for me to have for breakfast or as evening snacks.

I add less cheese in my mixture—so I get healthy breakfast or snacks for me, and cheesy carrot aloo patties for Devansh. If you like this Carrot Aloo Cheese Tikki recipe, do let me know. If you would like to share your kid’s favourite tiffin recipe on my blog, get in touch me with. Ciao for now. :)

Carrot Aloo Cheese Tikki

Carrot Aloo Cheese Tikki for Toddlers and Kids

Print Recipe
Aloo cheese tikki recipe with added health benefits of carrots–ideal as a tiffin recipe or healthy party snacks for toddlers and kids.
Course Snacks, Starters
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people


  • 2 medium sized potatoes
  • 1 small carrot finely chopped
  • 1 cheese cube grated
  • 4-5 tbsp bread crumbs
  • 1/2 tsp green chillies, ginger and coriander paste
  • 1/2 tsp lemon juice
  • 1/4th tsp cumin seeds jeera powder
  • 1-2 tsp oil
  • salt to taste


  • Pressure-cook the chopped carrot and potatoes till they become tender. (Approx. 4 whistles on low flame.) Keep the carrot tighly closed in the cooker as you don’t want water to accumulate in it after it’s cooked. (Keep the potatoes and carrot pieces in separate pressure cooker dabbas (stainless steel inserts) within the pressure cooker.)
  • Peel the potatoes, and mash them and the carrot. If the carrots have become soggy, squeeze out excess water before mashing them.
  • Add all the remaining ingredients except bread crumbs to mashed potatoes and carrot.
  • Mix the mixture using a spoon or your hand to form a dough-like ball.
  • Now go on adding bread crumbs to the mixture till you get the desired consistency. The mixture should be firm and not crumble when you shape small tikkis out of it. Use as little bread crumbs are required.
  • Form tikkis of desired size from the mixture. (I make about 10 small bite-sized tikkis for Devansh’s tiffin and bigger tikkis for me from the remaining mixture.)
  • Coat the tikkis with remaining bread crumbs.
  • Grizzle a non-stick tava (flat pan) with a little oil and then cook the tikkis on both sides till they turn light brown.


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  • Use whole wheat or whole grain bread to make bread crumbs. To make bread crumbs, toast the bread slices and then make small pieces of the toast. Use a mixer to grind the toasted bread pieces to a coarse powder.
  • If you are making the tikkis for yourself and your child, and you want to eat less cheese, separate the mixture in two parts before making the tikkis. Now add more cheese in the part meant for your child. You can add garam masala in your part to spice up the tikkis a bit.

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