Bengali style Vegetable Chops I am hooked to the taste of a bite of crunchy peanuts in the tikkis I started adding it to even my regular vegetable cutlets.It tastes very good , so do give a try!!
You can check out other Cutlets/Tikkis recipes in my blog.
- Hara Bhara Kabab
- Maggi Noodle Cutlet/Noodle Tikki
- Upma Tikki..from left over Upma
- Vegetable Chops | Stuffed Beetroot Cutlets
- Zucchini Patties
makes around 12-14 cutlets
1 small Broccoli head
1 large(or 2 medium) Potato,boiled
2 tbsp Besan/Chickpea flour (or 2 Bread slices)
2-3 tbsp roughly crushed roasted Peanuts or Cashew nuts
1 tbsp Raisins
1 small Onion,finely chopped
3-4 Green chillies,finely chopped
1 tsp finely chopped Ginger
1/2 tsp Amchur powder or juice of 1/2 lemon
Salt to taste
Chat masala,to sprinkle
Oil,to shallow fry
- Cut broccoli into florets and wash them nicely and blanch them in hot water for 1-2 mins.Drain and pour cold water on them and keep them aside.
- Grate the boiled and peeled potato and keep it ready.
- Grate the broccoli florets or pulse them in food processor/mixer a couple of time to get the grated broccoli.Do not run in mixer for long as we need just the small bits of it.
- Dry roast the besan until you get the nice aroma for a couple of minutes.Cool it.
- Heat a tsp of oil and add finely chopped onions and fry until they turn translucent.Add raisins and fry until they bulge and then add chopped green chillies and ginger and give a stir quickly and switch off the flame.Cool the mixture.
- In a bowl mix the grated potatoes,broccoli,onion mixture,crushed peanuts(or cashew nuts), roasted besan(or bread) and mix well.
- Add enough salt and lemon juice(or amchur powder) to it and mix well.
- Start making round tikkis of 2 " wide and 3/4 " thickness with the mixture.You will get around 12-14 tikkis with this mixture.Arrange them in a single layer on a plate and cover it with a cling film and refrigerate for half an hour.You can avoid refrigerating if pressed for time.
- Apply few tbsp of oil on a thick hot tawa and arrange the cutlets in a single layer and roast them on both sides until golden and crisp.You can even shallow fry them in a flat pan with 1/2" depth oil until crisp.Drain the tiikis on a kitchen napkin.
- Sprinkle chat masala on top of hot tikkis.
Serve them hot with Green Chutney and Meeta Chutney.
- If your cutlet is not holding its shape while making you can add another bread slice (run in the mixer to powder) to it and mix and start making cutlets.
- You can even dip the tikkis in corn starch slurry and coating them with bread crumbs.This gives a thick and crispy crust to the cutlet,it is optional.
- You can add few cooked and slightly mashed green peas to the mixture.
- The addition of peanuts/cashew nuts adds a nice crunch to the tikkis,hence I recommend you to add them.If you keep the cutlets longer the peanuts will become soft,so its better you consume them immediately after you prepare them.
Also check out other Broccoli recipes in my blog here.