Sunday, 22 June 2014

Chunky vegetarian delight

      With cloudy day today, we need to take an preferable break from summer-delights, isn't it?   Well, these tikkis are made from chunky vegetables, spinach, cheese and are baked.  Out of the oven, these were completely gorgeous with an cheese burst surface and full of flavours.  All loved it and my little daughter showed her  not-so-bumpy biceps and said, 'mommy, I am getting lot of strength now'  :)  :)    These cute, cheesy and iron-rich tikki's are best served hot with tomato & fig flavoured sauce.



Though these tikkis are made of finely chopped vegetables, baking them  released not only their flavour, but also chunkyness is reduced to mushy, soft, grainy texture and paalak is like dissolving in your mouth.  This delightful tikki not only kids-friendly, sure to appeal adults too.  You must cool tikkis completely before peeling them from butter paper, as they might disintegrate when they are removed hot.  


Potato, egg and bread crumbs act as an binding agent.  You can avoid eggs if you want, just add more potato then.  Baking can also be replaced with shallow frying.  With increasing outlets of junk food, these tikkis can make an healthy and colourful week-end snack for your family :)



Preparation time: 15 minutes
Baking time: 30 minutes
Serves: 4


Ingredients required:


  • 2 cups finely chopped palak spinach
  • 1/2 cup of finely chopped carrot
  • 1/2 cup of boiled, mashed potato
  • 1/3 cup of finely chopped diet cheddar cheese  (I used kodai brand)
  • 1/4 cup of finely chopped beans
  • 1/4 cup of finely chopped beetroot
  • 2 cups of bread crumb (divide them into two batches)
  • Salt, to taste
  • Big pinch of chilly flakes
  • 1 tsp ginger-garlic paste
  • 1 tbspn of roasted fennel seeds powder
  • 1 egg


Method

Pre-heat the oven for 180 degree celsius.   Add all ingredients (reserve one cup of bread crumbs) and mix properly.


Using hands, divide them into small tikkis, flatten them.  Roll them into remaining breadcrumbs, bake for about thirty minutes or till done. (Alternativley, you can shallow/deep fry them).  I served them with tomato &fig sauce


Sending this to Srivalli's CCC Challenge

CCC Challenge


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