Sprouted Green Moong Tikki (Sprouts Tikki)

I usually sprout Moong during the weekend and keep it for Salads. This week, I am feeling too bored to eat sprouts in Salad and so wanted to make something interesting with it. So I made some Tikkis. Believe you in, they tasted Yum and my mom could not even identify that I have made it with Moong Sprouts. I have used Potato only for Binding, if you want you can avoid it and used the alternatives that I have given in the notes.

Ingredients 

• Green Moong – 2 Cups (I have used Sprouted, you can use just soaked green Moong too)
• Potato – 1 (Small, Boiled)
• Onion – 1(Large, Finely Chopped)
• Green Chillies – 3 (Finely Chopped, Adjust to your taste)
• Garam Masala – A Generous Pinch
• Oil – 2-3 Tablespoon (For tava Frying)
• Salt – To taste

Method

• Grind the Sprouts with no or very little water into a Coarse paste.
• You can grind it smooth too, I prefer Coarse texture so I grinded it coarsely.
• Grinding it coarsely would ensure that it is crispy on the outside and soft on the inside.
• In a mixing bowl, add the coarsely grinded Sprouts, Mashed Potato, Onions, Green Chillies, Garam masala and Salt and Mix well.
• If you grind the Sprouts with no Water at all, then you can use only half of the potato.
• As usual, rest it for 15 minutes so flavors deepens.
• Then take lemon sized Balls of the prepared mixture and shape it into Tikkis.
• Heat the Tava with 2 tablespoon of Oil and once the oil is hot arrange these tikkis.
• Allow them to cook on Medium Heat on each side for 5 minutes and Serve.

Notes:

• If you grind the Moong with no Water, you need not add Potatoes too.
• If you are uncomfortable using Potatoes due to health reasons then you can use 1 or 2 slices of Bread, Besan, Rice Flour, Kuttu, Even Wheat Flour
• Experiment with flavours using Chilly powders, Ginger Garlic paste etc.
• Cook on Medium Flame to ensure that the Moong is cooked.

Sweet Potato Tikki/Cutlet (Sakkaravalli Kizhangu Cutlet)

I had some Sweet Potatoes in my Kitchen, so I was thinking of a recipe to use this vegetable. I did not want to make the usual curry or Fry with this. That's when my hubby told, in North India during the fasting time they make this and eat. So that minute I decided that I will make the Tikki. I made all preparations, shaped it and kept it in Fridge and used it only after 24 Hours. However, it is completely up to you. You can prepare it Fresh or make it well ahead, shape it and store them in fridge.

Please read the Notes for more information and Variations.

Ingredients

Sweet Potato - 4 or 5
Garam masala - 1/2 Teaspoon (read Notes)
Red Chilly Powder - 1 Teaspoon (read Notes)
Dry Mango powder or Amchur Powder - 1/4 Teaspoon (read Notes)
Roasted Cumin powder - 1/2 Teaspoon (read Notes)
Chat Masala - A generous Pinch (read Notes)
Black Salt - To Taste (read Notes)
Oil - 1 Teaspoon + For tava Frying

Method

• Wash the sweet potatoes and cook them in pressure cooker with enough water for 3-4 whistles.
• Allow the Pressure cooker to come down to room temperature on its own.
• Then remove the skin and mashed the sweet potatoes well. I used a grater and grated them to ensure that they were homogeneously mashed.
• To this add all ingredients except Oil and mix well.
• For me the moisture and texture everything was fine, so I did not add any other Flour. However, if you are unable to get the mixture together than you can add 1-2 Tablespoon of Besan/Kuttu/Madia/Cornflour depending on the availability and taste.
• Once the mixture is kneaded well, coat it with a spoon of oil and rest it for 10 minutes.
• This is completely optional, however I have found if you rest it for 10-15 minutes, the flavour gets enhanced.
• Cover the Mixture to avoid it from getting dry.
• After 10 minutes, shape into Tikki or any desired shape.
• Heat a Tawa with 1 Tablespoon of oil and arrange the shaped tikki on Medium flame and cook they are done on both Sides.

Notes

• You can prepare, shape and store in fridge for later use. So it is a good Make Ahead Snack.
• If you cook the sweet potato with little amount of water, then you may not need any flour to be added.
• You can add any Flour based on your taste and diet style.
• When it comes to Masala Powder, add or Omit any dried masala Powder based on your taste and Availability. I have added the Dry masala based on what was available to me in my Kitchen.
• You can add Regular Salt, I added it as I have Black Salt at my home.
• I have added a little more Red Chilly powder than usual as my sweet potato was too sweet, so adjust it to your Taste.

Beetroot Cutlet/Beet Tikki 

I have lot of tikki recipes in my blog but officially this is the best Tikki that I have ever tasted. This recipe I got from a local Cookery show that I got to see by chance. Honestly I was very skeptical about making Beet Tikkis and to my surprise it tasted Fabulous.

Click Here to check the other Tikki recipes on my blog.

Ingredients

Beet Root - 300 Grams (I de-skinned, Boiled and Grated it)
Potato - 1 (Large, De-skinned, Boiled and Grated)
Whole Wheat Bread Slices - 2  (Pulse it in the Mixer)
Ginger Garlic Paste - 1/2 Teaspoon
Onion - 1 (Medium, finely Chopped)
Chilly Powder - 1 Tablespoon
Coriander Powder - 1 Teaspoon
Garam Masala - 1/2 Teaspoon
Roasted Peanuts - 4-5 Tablespoon (Add more or less depending on your taste, you can skip it too, these add a nice crunch to the cutlet)
Salt - To Taste
Rawa/Sooji/Bread Crumbs - 4 Tablespoon (To coat the Cutlet)
Maida/Cornflour - 2-3 Tablespoon
Oil - To Tawa Fry the cutlets

Method

• In a kadai,  heat a tablespoon of Oil and add the onions and saute for 2 minutes and add the the following masala on the low flame: Chilly powder, Coriander powder, garam Masala and Ginger Garlic paste and saute for 45 seconds.
• Now place this in a mixing bowl and to this add the grated Beet and Grated Potato and Pulsed Bread Slices and Knead.
• To me the bread slices absorbed all the mositure, however depending on the vegetable and your cooking process you can add some cornflour or Maida to remove the mosituire from thsi mixture.
• Now add salt and knead this mixture.
  
• Add bread slices or Maida or Cornflour or a mixture of all these ingredients till you are able to shape the mixture into tikkis.
• After shaping them into tikkis, coat them with bread crumbs as I did not have it I used Sooji/ Rava for this.
• Arrange the tikki coated with sooji on a plate and cover it with a cling film and leave it in fridge for 1 Hour.
• The cook who demonstrated this in the TV said that it will be more flavoursome this way and I tend to agree.
• Keepingit in fridge also ensured that the Tikki got some Volume and it was easy to handle it.
• After 1 hour, heat few tablespoons of Oil in a tawa and place these Tikkis and allow them to cook, this may take 2-3 minutes.
• Once it is done on one side, flip it to the other side and cook till it is cooked.
• Serve this best Amazing Tikki ever.

 

Rice Tikki (With Leftover Rice)

I a not a huge fan of leftovers. I usually cook food fresh each time and eat. However, this recipe is an exception. When I feel like making this recipe I put some extra rice, leave it overnight and make Tikkis the next day. It is crispy and quite easy to make.

Ingredients
Cooked Rice - 1 Cup
Besan or Rice Flour or Maida - 2-3 Tablespoon
Green Chillies - 2-3 (Finely Chopped)
Ginger Garlic Paste - 1/2 Teaspoon
Coriander Leaves - 2 tablespoon (Finely Chopped)
Garam masala - A generous Pinch (Optional)
Amchur Powder - a generous pinch (Optional)
Peanuts/ Groundnuts - 2 Tablespoon (Optional, coarsely broken)
Salt and Oil.

Method

• In a mixer, pulse the rice slightly for few seconds.
• Remove this in a mixing bowl and add ingredients except Oil and mix well. 
• Adjust Besan/Maida/Rice Flour little by little till you get a Tikki Dough consistency.
• Grease your hand with some oil and shape the mixture into Tikkis of your desired shape.
• Heat a pan with 2 Tablespoon of oil and arrange these prepared tikkis on them.
• Allow it to get cooked on one side which will take about a minute or 2.
• Then flip it into the other side and cook well.
• Serve with Mint Chutney.

Note:

• This recipe is so versatile that you can add or leave any ingredient. You can add finely chopped vegetable like carrot, Beans , Peas etc. 
• You can also deep fry them if you want.
• As they are made of Rice they will be quite crispy.
• As far as binding agent, I personally prepare Besan. 

Kabuli Channa- Broccoli Tikki

If you have noticed off late I am making Tikkis very weekend. I have already shared the recipes for Rajma Tikki, Vegetable Tikki and Bottlegourd Tikki.

This Tikki is nice combination of Kabuli Channa and Broccoli. While preparing this Tikki I was not sure of how it would taste. I gave the Tikki to my mom to taste and she had a bite and said WOW!!!.

Everyone in the house liked the taste a lot and have asked me to make more next time.

Ingredients

Kabuli Channa - 1 Cup ( Soaked overnight)
Onion - 1 (Medium, roughly Chopped)
Broccoli - 1/2 Cup (Grated, You can use the stalk too)
Green Chillies - 1
Ginger Garlic Paste - 1/2 Teaspoon
Garam Masala - A pinch
Red Chilly powder - 1/2 Teaspoon
Coriander Powder - 1/2 teaspoon
Besan or Gram Flour - 1 or 2 Tablespoon (Optional)
Coriander Leaves - Few Sprigs
Salt and Oil.

Method

In a Mixer add Kabuli Channa,Onion, Green Chillies, Ginger Garlic paste,Garam Masala, Red Chilly powder, Coriander Powder, Coriander leaves, Salt and grind into a coarse paste.

To this Coarse paste, add the grated Broccoli, Besan (If required) and roll into Tikkis.

Heat a pan and add some oil. Once the Oil is warm place the prepared tikkis on the Tava and cook on each till it is done. It will make about 5-7 minutes to cook this Tikkis on a low flame.

Cook them on a low flame as he need to get the Channa also cooked. Remember we have added uncooked Channa.

Vegetable Cutlet

Cutlets/Tikkis is something I always I love to have on Weekends. So I made this Cutlet as a part of this week's weekend Brunch.

It is easy to make and you can had any vegetables you want. I did not add any Maida or Cornflour to make this cutlet.

I also added Cheese so this was too soft and was melt in the mouth.

Ingredients

Potato - 2 (Medium, Boiled,peeled and Mashed)
Mixed Vegetables - 1/ 2 Cup (I used Boiled Beans,Peas)
Paneer - 1/2 Cup (Shredded)
Cheddar Cheese - 1/4 Cup (Shredded)
Ginger Garlic Paste - 1/2 Teaspoon
Green Chillies - 3 (Finely Chopped)
Garam Masala - 1/4 Teaspoon
Chilly Powder  1/2 Teaspoon
Chat Masala - 1/2 Teaspoon
Mint Leaves - 1/4 Cup (Finely Chopped)
Sooji/Rava - 1 tablespoon
Salt and Oil - As required

Method

In a bowl, add all ingredients except oil and Rava and mix it well. Then take a Golf sized ball of this mixture and shape it into desired shape.

Coat the Cutlets made with the Rava and make them ready.

Heat a Tawa, and smear oil on it. Once the Tawa is hot, place the cutlets and cook them on each side for 5 minutes or till it is crispy and done.

Rajma Tikki

I have already posted recipe on Rajma Masala and Rajma Sundal. One thing I have learned with Rajma is that that if we buy it in bulk and store it, it becomes too dried up after few months and it gets very difficult to cook the Rajma.

I made that mistake of stocking lots of Rajma at home and it got dried up and it was difficult to make a masala. However, I had so much that I did not want to throw it away.

So I was squeezing my brain on how to use, that's when my hubby suggested that I can make Tikkis with them. So I came up with this recipe and it tasted good. you can save a lot of time, as we only have to half boil the Rajma say for about 5 whistles and make the Tikkis.

I made the tikkis and also did Tikki Masala. I will post the recipe of Rajma Tikki Masala soon.

Ingredients

Rajma - 1 Cup (Soaked for 12 hours and cooked for 5 whistles)
Onion - 1 (Medium, roughly chopped)
Green Chillies - 2 (Roughly Chopped)
Red Chilly Powder - 1 Tablespoon
Garam Masala - 1/2 Teaspoon
Ginger - 1/2 inch
Garlic - 4 Pods

Gram Flour - 1 Tablespoon (Optional)
Asafoetida - 1 Generous Pinch
Salt
Oil

Method

Drain the water from the Rajma. Don't throw this water, you can use it to make Rasam, Sambhar or to knead Atta.  In a blender, add all the ingredients except Gram Flour and Oil and grind it coarsely. If required add the Gram Flour, to help you make the Tikki.

Make Tikkis with the prepared mixture.

Heat a Tawa with some oil and place the made Tikki on it and cook till they are done on both sides.

Bottlegourd Tikki

It was on a Sunday when I had quite heavy breakfast and waned to have something refreshing and light, that's when I made this Tikki.

I had this along with freshly Cut Cucumber Salad and Masala Curd. The Cucumber,Curd and Bottlegourd was so refreshing.

I am sending this to Lets brunch on Sundays event organised by Priya. 

Ingredients

Bottle Gourd - 1 Cup (Grated)
Besan/Gram Flour - 2 Tablespoon
Rice Flour - 2 Tablespoon
Ginger Garlic Paste - 1/2 teaspoon
Chilli Powder - 1 Teaspoon
Garam masala - 1/4 Teaspoon
Salt and Oil

Method

In a mixing bowl, add add ingredients except oil and mix well. Divide them into equal parts and shape them as tikkis.

Meanwhile, place a pan on the stove. Once the pan is hot, smear some oil and arrange the prepared tikki and cook.

Cook till it is golden brown on both sides.

I had it with Freshly cut cucumber and Curd flavoured with Chaas Masala.


Tips
I did not have any problems in making the tikkis with the above given ingredients. if you have doubt on the consistency add Bread slices or Bread Crumbs. You can also add Besan or rice flour, however I do not prefer it as it makes the tikki heavy and not fluffy.

Potato Cheese Cutlets

Who does not love Potatoes? That too Potato and Cheese is a such a heavenly and sinful combination. So I decided to make this Potato Cheese Cutlet. If you have boiled potatoes it will make only couple of minutes to get this amazing snack.

Ingredients

Potato - 2 (Medium, boiled and mashed)
Green Peas - 1/4 Cup (Boiled and roughly mashed)
Cheese - 3-4 Tablespoon (I used grated Mozzarella)
Green Chillies - 2 (Finely Chopped or you can use Chilly Sauce)
Garam masala - 1/4 Teaspoon
Salt - as per taste
Oil - for Tawa Fry
Maida/Rice flour/Corn Flour - 1 Tablespoon (Anyone of these Flour)

Method

Mash the Potatoes without any lumps. In a mixing Bowl, add all ingredients except Oil and mix them well.

Slightly wet your hands, make a Lemon Sized ball of the mixture and pat into Tikki.

Meanwhile, warm the non stick Tawa and add 2 tablespoon of oil.

In the heated Tawa, arrange the tikki and cook till it is golden brown on all sides.

Serve with Tomato Ketchup or Cheesy Dip (I will post this recipe soon)

Tips

You may add any of the flour to help you get the right consistency. However, too much of the flour will spoil the taste of the Cutlet.

The trick is to reduce the moisture in the potatoes as much as possible. The best solution is use a steamer to boil your Potato, instead of cooking them in Pressure cooker.

If you are using Pressure cooker, then dont leave the potato in the cooker once it is done. Remove them immediately from the water.

Lets say, in your cooker it takes 2 whistles for the potatoes to get cooked. After 2 whistles, switch off the flame and put the pressure cooker under cold running water for few minutes, so the pressure inside is completely released.Once the pressure is completely released, Then you can open the pressure cooker and remove the potatoes from the water, peel them and mash them.