If you are into healthy food, you are going to love these Kabuli Channa and Broccoli Tikkis. They are Vegan, protein rich and not fried yummy tikkis !!!
Off late if you guys have been following my instagram account, you would see that we have increased protein based food in our diet apart from our regular food. This means that on a daily basis, we have either salads or tikkis which pack a good protein punch. *Note to self – add salad posts on blog 🙂 *
These Kabuli channa and broccoli tikkis are full of flavour and the best part is that they are not fried. As a practice for some time i have been either baking my tikkis or have been slow cooking them on iron tawas.
Some things which i usually keep in while making my non fried tikkis are :
- I add some kind of vegetable to provide moisture to the tikki while grinding. Here i have added Broccoli, one can also add grated carrot or beetroot or cauliflower.
- As a binding agent, i have added a small grated potato. It can be omitted or if you like one can add an egg too.
- I also usually add a flour to absorb any extra mositure if it is there. Here i have added roasted makhana (lotus seed) flour. One can also add besan (gram flour or roasted sooji / semolina).
- Last but not the least, flavours added to the tikki is totally upto you and is something that i love to experiment with…
You can have these Kabuli channa and Broccoli tikkis as a snack or as a patti filling for your burger or even in between two slices of toasted bread. Whichever way you have it, squeeze some lime juice on the tikkis and taste the amazing flavours become bolder and better 😀