As soon as the evening comes, when the requests for something spicy and hot to eat start coming in the house, then the biggest challenge is to prepare such a breakfast which is delicious in taste and also supports health. This puzzle becomes even more difficult in homes with children, because children keep distance from the plate as soon as they hear the name of a green vegetable. Broccoli Tikki Recipe is the most delicious answer to this problem, which can be served everywhere from evening tea to children's tiffin.
Actually, there is a common complaint in homes about broccoli – despite being rich in vitamins and fiber, children do not like its bland taste at all. But in this tikki, all the nutrients of broccoli are so hidden that the eater does not even realize it. Crispy on the outside, soft on the inside – once you taste these tikkis, your plate is sure to be empty within minutes. And the best part is, it is prepared on pan with less oil.
Broccoli Tikki Recipe: Ingredients required for 3 to 4 people
Take a medium sized broccoli and separate its florets. Also required are 2 boiled potatoes (medium size), 1 finely chopped small onion, 1 finely chopped green chilli, 1 teaspoon grated ginger and 2 tablespoons finely chopped coriander. Take 2 tbsp rice flour for crunch and 2 tbsp gram flour for binding. Add half teaspoon red chilli powder, half teaspoon garam masala, half teaspoon chaat masala and salt as per taste in the spices. Some cooking oil will also be required for roasting.
The real secret lies in the preparation of broccoli.
First of all, heat water in a vessel and blanch the broccoli pieces in boiling water for 2 to 3 minutes. Then filter it, let it cool and drain all the water. In fact, this is the step that most people take for granted — if there is even a little water left in the broccoli, the mixture will become soggy and will start falling apart while making the tikkis. After the water dries, grind or grate the broccoli coarsely in a mixer on pulse mode. Keep in mind, do not make its paste at all.
Now take out coarsely ground broccoli in a big bowl and mash the boiled potatoes well and mix it. Add finely chopped onion, green chilli, grated ginger and green coriander to it. Then mix chaat masala, red chili powder, garam masala and salt and add gram flour and rice flour. If rice flour is not available, cornflour or ground poha can also be used. Mix everything with hands and prepare a stiff dough.
Size of tikki and the trick to fry it crispy on pan.
Apply some oil on the palms so that the mixture does not stick. Take a lemon sized ball, roll it and press it between your palms to give it a flat round shape. Fix the edges with your fingers, so that the tikki does not tear while baking. It is being said that if you want extra crunch like the market, then lightly coat the tikki in bread crumbs or fine semolina before baking – this little trick makes the tikki absolutely crispy.
Heat a non-stick pan and spread one spoon oil on it. Keep the flame low to medium and place 3 to 4 tikkis on the pan. When the lower surface becomes light golden and crispy, turn it and cook the other side by applying some oil. Cook until golden brown on both sides. Do not make the mistake of roasting on high flame, otherwise it will burn outside and remain raw inside.
Serve ready hot broccoli tikkis with mint green chutney or tomato ketchup. It's not just an evening tea companion — it's also a great and nutritious option for kids' school lunch boxes. Healthy, tasty and easy to make – what else is needed when all three qualities come together? Try this this time for your evening snack.