We all enjoy eating tiki, which is a crunchy and delicious snack, yet many of us worry about our health and avoid it but what if you eat it and don’t feel guilty about it? Just switch up a few ingredients and you can still enjoy tikki without feeling guilty. Any vegetable can be turned into tikki and people will eat it in a matter of minutes. People don’t usually like quinoa, couscous, or beets, but if you make tiki with all three, they can enjoy it. Ditch the traditional potato tiki and try healthy and delicious tiki recipes that you can enjoy without any guilt. (Also read: The Recipe: Make these delicious and healthy poha recipes )
- stoning tiki
(recipe from Instagram/homecookingshow)
- Rajma Foul – 1 pot
- Mustard oil (or oil of your choice – vegetable oil or olive oil)
- Onion – 1
- Ginger – 1 teaspoon (finely chopped)
- Garlic – 1 teaspoon (finely chopped)
- Green pepper – 1 teaspoon (finely chopped)
- Turmeric powder – 1/2 teaspoon
- Chili powder – 1 tsp
- Coriander powder – 1 tsp
- Cumin powder – 1 teaspoon
- Garam Masala – 1/2 tsp
- Potato – 2 small
- Kashmiri Chilli Powder – 3/4 tsp
- coriander leaves
- Mint leaves
- Breadcrumbs – 3 teaspoons
1. Soak rajma beans for 10 hours (overnight) and then pressure cook them until tender.
2. After the beans are cooked by pressure, drain the excess water and blend them in a blender.
3. Take a large frying pan. Add a little mustard oil, and chopped onion. Stir well and then add finely chopped ginger, garlic and green pepper.
4. Once the onions are translucent, add 12 teaspoons of turmeric powder, 1 teaspoon of chili powder, 1 teaspoon of coriander powder, 1 teaspoon of cumin powder, 12 teaspoons of garam masala, and season with salt. Add a little pepper at the end and mix well.
5. Add the mashed beans and mix well. Add 2 small boiled and diced potatoes, 3/4 teaspoon kashmiri chili powder and mix well. Turn off the stove and cool the mixture.
6. Mash the potatoes and knead them with the tiki mixture. Some fresh coriander leaves, mint leaves and 3 teaspoons of breadcrumbs. Season with a little salt and roll the mixture into small pieces.
7. Add oil to a large saucepan. Gently place the takis in the skillet and fry shallowly.
8. Do not fry it for a long time, put it in a frying pan while it is hot. Keep it for a minute on each side and remove the Tikkies. Enjoy the delicious taste of Rajma Tikkies at home.
2. Soy Tikki
(Recipe from Instagram / ArchanaShah)
- soy tikki
- Soybean granules (raw) – 2 tablespoons
- Whole Wheat Bread Crumbs – 1 slice of bread
- Cauliflower – half a bowl
- 2 teaspoons peas
- Carrots (grated) – ½ small
- Ginger garlic paste – 1 tsp
- red chilli powder to taste
- Mint sauce -1 tea spoon
- Amchur Powder – ½ tsp
- Jeera Powder – ½ tsp
- Chat masala – 1/4 teaspoon
- Turmeric -1/4 teaspoon
- Coriander leaves (chopped) – 2 tsp
- salt to taste
- Oil – a teaspoon
1. Boil the cauliflower and smash it in a bowl. Soak the soybeans in hot water for 5-10 minutes, then drain.
2. Add all the ingredients one by one in a bowl except the breadcrumbs and oil.
3. Mix well and give them the shape of tiki.
4. Heat a frying pan and grease it with oil. Fry shallow takis on both sides until golden brown.
5. Serve hot with mint sauce.
3. Dahi Budina Tiki
(recipe from Instagram/Therbskitchen)
- 1 cup hanging curd
- 1/2 cup shredded paneer
- 3 teaspoons finely chopped green pepper
- 1 tablespoon minced garlic, ginger
- Half a teaspoon of sugar
- ¼ teaspoon black salt a pinch of salt to taste
- 2 tablespoons finely chopped coriander
- 2 tablespoons finely chopped mint leaves
- 1 teaspoon fennel seed powder
- 1 tablespoon of ghee
- 2 tablespoons roasted chana dal powder
- 2 tablespoons corn flour
- 2 tablespoons vegetable oil
1. Combine curd, paneer, green pepper, garlic, ginger, sugar, black salt, coriander, mint leaves and fennel seed powder in a bowl and mix well. stay aside.
2. Heat the ghee in a frying pan and add the chana dal powder, curd mixture and cornmeal and cook until the mixture thickens and starts to leave the sides of the pan. Leave aside to cool.
3. Divide the mixture into 12 equal portions and shape each portion into a flat, round tiki.
4. Heat the oil in a kadai over a medium heat and fry the tikki until light golden on both sides. Drain it on absorbent paper and serve hot.
4. Mixed Dal Tiki
(recipe from Instagram/nehasahaya)
- 1 cup mixed sprouts (mung, chana, beans, etc.)
- 1/2 cup chana dal (divided in bengal gram)
- 2 tablespoons masoor dal (crushed red lentils)
- 1/2 cup finely chopped onion
- 1/2 cup finely chopped coriander (dania)
- 1/2 cup crumbled paneer (cottage cheese)
- 2 teaspoons green pepper paste (optional)
- salt to taste
- 2 teaspoons oil for brushing and cooking
1. Clean, wash and soak Chana Dal and Masoor Dal in enough water in a bowl for 3 hours. drain well.
2. Combine the soaked dal with mixed sprouts and 2 cups of water in a deep non-stick pan and cook over medium heat for 8 to 10 minutes or until half cooked, stirring occasionally.
3. Drain the mixture of dal and buds and refresh using cold water.
4. Leave to cool slightly and mix in a blender with a coarse mixture, without using water.
5. Transfer the mixture into a deep bowl, add the onion, coriander, paneer, green pepper paste, salt and 2 tablespoons of water and mix well.
6. Divide the mixture into 12 equal portions and roll each portion into a flat round tiki and heat and grease the tava using ½ teaspoon of oil.
7. Cook each tiki on a tava until cooked evenly on both sides. Serve it hot with the sauce.
5. Raw Banana Tikka
(recipe from Instagram / archanaskitchen)
- 4 raw bananas
- 2 green peppers
- 1 inch finely minced ginger
- 1 teaspoon red pepper powder
- 1 teaspoon cumin (jeera) powder
- 1 tablespoon of chaat masala powder
- 1 coriander leaf (dania)
- 2-3 tablespoons of oil
- 1 tablespoon flour (besan)
- salt to taste
1. Wash the raw bananas and squeeze them with water until two whistles. Lift it off the fire and let it cool. Then peel the banana peel and mash them well.
2. Now add chopped green chillies, chili powder, coriander leaves, cumin powder, masala chat, grated ginger and salt to taste. Mix them well to get a dough-like consistency.
3. Heat the cooking oil in a non-stick frying pan. Make flat cutlets and roll in gram flour or semolina, shaking off excess flour.
4. Fry it over low heat in a non-stick frying pan on both sides over low heat until both sides turn brown.
5. Serve the tiki warm with roasted tomato sauce or Dhaniya Pudina sauce.
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