How to make Grilled Lowcal Bharwan Tikki -
Two layered potato patties stuffed with sweet corn. Truly spectacular!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Potatoes (आलू), Cottage Cheese
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Grilled Lowcal Bharwan Tikki checkout Dilli Aloo Kachalu Chaat, Potato Wedges Mildly Spiced, Batata Vada - Street Food, Aloo Ke Sooley . You can also find more Snacks and Starters recipes like Curried Fish and Chips Walnut Raisin Cookies Spicy Bhel Besan Methi Frankie
Grilled Lowcal Bharwan Tikki Recipe Card
Hindi: Aloo
Why is it that when you are stuck at “what should we cook today” the answer is always “make some aloo!” Potatoes are like this…extremely popular and have multipurpose usage.
Well, don’t – it is a surprising source of vitamin C and provides useful amounts of starch, thiamine and niacin and around a hundred grams will provide about eighty calories.
Little did you know!
Prep Time : 31-40 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Difficult
Taste : Spicy
Ingredients for Grilled Lowcal Bharwan Tikki Recipe
Potatoes
Cottage Cheese boiled and mashed 3-4 large
Oil 1 tablespoon
Onion 1 large
Cumin seeds 1/2 teaspoon
Salt to taste
Black pepper powder 1 teaspoon
Fennel seed (saunf) powder 2 teaspoon
For pea-spinach tikki
Green peas boiled and mashed 1 cup
Spinach blanched and chopped 7-8 leaves
Oil 1 tablespoon
Ginger chopped 1 inch piece
Green chillies finely chopped 3-4
Salt to taste
Potatoes boiled and mashed 2 medium
Fresh coriander leaves finely chopped a few sprigs
Cornflour/ corn starch 3-4 teaspoons
For corn filling
American corn kernels boiled 1/2 cup
Low fat cottage cheese (paneer) grated 1/2 cup
Red chilli powder 1/2 teaspoon
Salt to taste
Method
Step 1
Heat one tablespoon of oil in a non-stick pan. Add cumin seeds and when they change colour add onion and sauté for a half a minute. Add potatoes, salt, black pepper powder and fennel powder and sauté for a minute. Remove from heat. Transfer into a bowl.
Step 2
Heat another tablespoon of oil in a non-stick pan and add ginger. Add peas, green chillies and sauté for a minute. Add spinach and stir. Take care that the colour of spinach does not change. Add salt, mix and remove into a bowl.
Step 3
Add potatoes, coriander leaves and mix. Add cornflour and mix properly. Take equal portions of the potato mixture and shape them into balls. Flatten slightly. Similarly prepare tikkis from the pea-spinach mixture.
Step 4
Use a cutter to cut both tikkis into roundels. With a smaller cutter cut a roundel from the center of the pea-spinach tikki to make it doughnut shaped. Now place the doughnut shaped pea-spinach tikki over the potato tikki.
Step 5
Mix together boiled American corn, crumbled paneer, red chilli powder and salt. Place a little portion of this mixture in the center cavity of the pea-spinach tikki and press lightly. Brush the tikkis with oil on one side. Place under medium hot grill and cook till golden.
Step 6
Turn over and brush again with oil. Cook this side similarly. Serve hot with chutney of your choice.
Nutrition Info
Calories : 1450 Kcal
Carbohydrates : 42.6 gm
Protein : 212.5 gm
Fat : 48.3 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
