These tikkis are versatile - can be eaten as a snack/dinner first course with a curd dip, can be served with rice and a raita, or the best way - can be made into a wrap with salad and spread.
Wrap making ideas:
For spread: Hung curd + roasted til + roasted pumpkin seeds + podi
Apply this to half the wrap, and apply green chutney/pesto to the other half. Sprinkle salad eg. cucumbers, onions, pickled carrots. Place the tikki's and fold like a taco. Alternatively, roll tightly, and wrap in paper.
Lauki Kofta with soup
Inspired from: https://www.youtube.com/shorts/rjF072Qwx-c
- Lauki - 1/2-1
- Besan - 2 tbsp
- Turmeric, salt, red chilli powder, coriander
For the Dressing:
- Tomato - 3 to 4 (small)
- Red bell pepper - 1
- Garlic - 4-5 cloves
- 1 green chilli - optional
After cooling, blend in blender with the following:
- Salt
- Water - 1/4 cup
- Paneer - 50 gm
Pour dressing over the kofta.
Serve with soup and toast (optional).I served with parantha and cucumber salad - to be eaten as a wrap, with dressing, salad and kofte inside the parantha.
Quinoa cutlets
- 1/2 cup quinoa - pre-cooked
- 1/4 cup besan - pre-roast
- 1 tsp garlic paste
- 2 cups Spinach - i also added some blanched beetroot greens
- green chili
- 4 tbsp -carrot
- salt
I tried this recipe with ground leaves and quinoa in mixer - that made the mix a bit too wet. So added some rice flour to balance that. The cutlets came out amazing!
Sep 11, 2025
I made these today after quite some time. Used a simpler recipe - quinoa, besan, chopped parsley, salt, some piri piri seasoning and 200g paneer. Also roasted some bell peppers in air fryer, mashed in blender, and added to the mix. Made tikkis and cooked on slow flame for at least 5 minutes. Came out amazingly good.
We had these with moong daal cheela-tacos (beetroot and moringa powder added to batter for extra goodness), and lots of salad - lettuce, cucumber and carrots. Agni also had mayo. Was yum!
Sprouts-Foxnut Tikkis
- 1 cup roasted makhana/ fox nuts
- 1 cup moong dal sprouts
- 1/2 cup roasted besan/ gram flour
- 1 medium chopped onion
- 1-2 finely chopped chilli
- finely chopped coriander
- grated ginger 2 inch
- salt. red chilli, roasted cumin powder
- chaat masala 1 tsp
- oil for cooking 2tbsp
1. Coarsely grind makhana and sprouts in blender.
2. Mix all the ingredients with the ground makhana and sprouts and make small tikkis.
3. Heat oil in a pan and add these tikkis and cook until golden brown from both sides.
Beetroot-Chickpeas Tikki
- 2 beetroots - chopped and roasted
- 1 cup white chanaa, soaked overnight and pressure cooked for 25 minutes
- 1/4 cup roasted peanuts
- cumin powder, coriander powder, red chilli, garam masala, amchur, heeng
- 3 tbsp besan
- salt
Alternate - with black chanaa
- Boiled kaala chanaa - 1 cup
- Boiled beetroot - 1 medium
- paneer - 100 gms
- Onion - 1/2 cup
- Ginger, garlic, green chillies - 2 tbsp
- Fresh coriander - a handful
- Crushed roasted peanuts - 1/4 cup
- White sesame seeds - 1 tbsp
- Salt, Red chilli powder, Black pepper powder
- Roasted cumin powder - 1 tbsp
- Dry mango powder - 1/2 tbsp
- Garam masala - 1/4 tbsp
- Lemon juice - 2 tbsp
- Roasted chana powder (sattu) - 2 tbsp
For the wrap:
- Wheat flour - 1 cup
- Salt - 1/2 tbsp
- Carrom seeds - 1/2 tbsp
- Moringa powder - 1 tbsp
- Spinach puree - 1/2 cup
For dip/sauce:
- Paneer - 1/4 cup
- Hung curd - 1/4 cup
- Soaked cashews - 10-12
- Boiled red chilli - 2
- Garlic - 1 cloves
- Salt - 1/2 tbsp
- Sugar - 1 tbsp
- Kashmiri red chilli powder - 1 tbsp
- Oregano seasoning - 1 tbsp
- Lemon juice - 2 tbsp
For Salad:
- Pickled vegetables
Another option for serving - replace wrap with a dip in a bowl:
- Thick curd - 1/2 cup
- grated cucumbers and carrots
- Salt - to taste
- Green chutney - 1 tbsp
- Cumin seeds - 1/2 tbsp
- optional - temering with ghee-jeera-curry patta
Put the tikkis inside this, and enjoy! I am also going to try adding some imli chutney.
Kaala Chanaa Chaat - great lunch/snack for summers
(Lost the reference link, will try to add)
- Yogurt / hung curd 300 gm
- Potatoes 4-5 medium
- Boiled Kala chana 1/2 cup
- Raw veggies - 1 Cucumber, 1 Beetroot, Coriander - finely chopped
- Chutneys - Tamarind chutney 6-7 tbsp, Raw mango chutney 4-5 tbsp
- Crushed Papad 3-4
1. Spread the yogurt on the plate. Top it with spicy jeera aaloo (recipe shared below) and boiled Kala chana.
2. Add remaining yogurt, cucumber and beetroot over the top.
3. Add the raw mango chutney and tamarind chutney and chill it for 15-20 mins.
4. Once chilled top by crushed papad and parsley and serve.
Aaloo recipe-
1. Heat some oil in a wok and add some heeng and chopped potatoes.
2. add salt, cumin powder, red chilli powder and cook on medium high heat until crisp and well cooked.
3. Once done add some chat masala and let it cool before using it for chat.
Bonus Idea: Serve with Ragi Papdi/mathri !!!
Hara Bhara Cutlet/Kebab
Methi, spinach, potatoes, beet, poha powder, chaat masala
with paneer and roasted peppers dip
Kaala chanaa Tikkis
1.5 cup boiled black channa
1/2 cup boiled sweet potato
3/4 cup boiled beetroot
1 tbsp ginger-green chilli paste
1 tsp chaat masala
1 tsp roasted jeera powder
Salt to taste
2 tbsp roasted besan (for binding)
Shape and Cook the tikkis from both sides in 2-3 tosp oil
High protein Chipotle Dip-
1 cup paneer
1 cup yogurt
2 cloves garlic
2-4 red chillis, soaked in hot water (adjust spice to your liking)
Salt to taste
Assemble cooked tikkis with the chipotle dip, garnish with coriander and enjoy !!
Chickpeas Sweet Potato Tikki
- Chickpeas 1 and half cup (boiled)
- Sweet potato 2 medium (boiled)
- Onion 1 medium
- Mint leaves 1/2 cup
- Handful of Coriander leaves
- Garlic 2-3
- Ginger 1 inch
- Green chillis 2 no
- Carom seeds/ajwain 1 tsp
- Roasted cumin powder 2 tsp
- Salt to taste
- Chaat Masala 2 tsp
- Lemon juice 1 tbsp
- Roasted gram flour/besan 2 tbsp
Mix everything. Store them in air tight container and refrigerate for min 2-3 hours or overnight.
Pan fry on medium flame or air fry for 15 mins at 200 degrees.
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