How to make Mixed Vegetable Tikki -
A delicious deep fried snack made with healthy vegetables
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Cabbage (बंदगोभी), Cauliflower (फूलगोभी)
Cuisine : Fusion
Course : Snacks and Starters
For more recipes related to Mixed Vegetable Tikki checkout Cabbage Rolls in Tomato Gravy, Steamed Cabbage Roll. You can also find more Snacks and Starters recipes like Cinnamon Rolls-SK Khazana Ambe Dal Creamy Grilled Chicken Sandwich - SK Khazana Baked Methi Bites-SK Khazana
Mixed Vegetable Tikki Recipe Card
Hindi: patta gobhi
Super healthy, cabbage goes a long way back. In ancient times, the Greeks treated it as a special food for its many medicinal properties. There are tales about raw cabbage juice being a standard treatment for a nasty hangover! Salads, dals, sabzis, pickles and even raitas, cabbage does full justice to each preparation. Shop for the ones that have a crisp, shiny look to it.
Prep Time : 3.30-4 hour
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Mixed Vegetable Tikki Recipe
Cabbage shredded 1/4 small
Cauliflower separated into florets 1/4 medium
Green peas 1/2 cup
Oil 3 tbsps + for deep-frying
Ginger-garlic paste 1 teaspoon
Pav bhaji masala 2 1/2 teaspoons
Potatoes boiled and grated 2
Carrot,grated 1 medium
Salt to taste
Sugar 1/2 teaspoon
Chaat masala 1 teaspoon
Lemon juice 1 tablespoon
Fresh bread crumbs 4 tablespoons
Semolina (rawa/suji) 1/2 cup
Refined flour (maida) 1/4 cup
Black pepper powder 1/2 teaspoon
Method
Step 1
Pressure cook cabbage, cauliflower and peas with just enough water so as to cover them till one whistle. Open the lid when the pressure reduces completely and continue to cook till water dries up completely.
Step 2
Mash them well. Heat three tablespoons oil in a non stick pan, add ginger-garlic paste and sauté for one minute. Stir in the pav bhaji masala, potatoes, carrot and mashed vegetables. Stir for five minutes.
Step 3
Add salt, sugar, chaat masala and lemon juice. Mix well. Remove from heat and set aside to cool. Add the bread crumbs and mix well to make a dough. Divide into equal portions and roll into tikkis.
Step 4
Mix semolina, refined flour, salt and pepper powder and spread in a plate. Roll the tikkis in this mixture, cover with clingfilm and refrigerate for two hours.
Step 5
Heat sufficient oil in a kadai and deep fry the tikkis till crisp and golden. Drain on absorbent paper and serve hot.
Nutrition Info
Calories : 1673 Kcal
Carbohydrates : 190 gm
Protein : 31.1 gm
Fat : 87.6 gm
Other : Niacin- 8.4mg
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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.
