Kabuli Channa and Broccoli Tikkis

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 😀

Print Recipe

Kabuli Channa and Broccoli Tikkis

Course

Side Dish

Cuisine

Indian

Keyword

at200deg, Healthy, homecooking, Indianrecipe, vegetarian

Prep Time

30 minutes

Cook Time

30 minutes

Passive Time

8-9 hours

Servings

nos

Ingredients

• 1 cup soaked kabuli channa (soak the kabuli channa for about 8-9 hours)
• 1/2 cup Brocolli florets
• 1/4 cup coaarsely powder peanuts
• 1/4 cup Chopped coriander leaves
• 1-2 tsp Chilli powder
• 1 tsp grated ginger
• 1/2 cup raosted makhana / popped lotus seeds (powdered)
• 1/2 tsp Turmeric powder
• Salt (according to taste)
• 2 nos Lemon (cut into wedges)
• Water for grinding to a paste
• 3 tbsp Oil
• 1 nos Boiled potato (grated)

Course Side Dish Cuisine Indian Keyword at200deg, Healthy, homecooking, Indianrecipe, vegetarian Prep Time 30 minutes Cook Time 30 minutes Passive Time 8-9 hours Servings nos Ingredients 1 cup soaked kabuli channa (soak the kabuli channa for about 8-9 hours) 1/2 cup Brocolli florets 1/4 cup coaarsely powder peanuts 1/4 cup Chopped coriander leaves 1-2 tsp Chilli powder 1 tsp grated ginger 1/2 cup raosted makhana / popped lotus seeds (powdered) 1/2 tsp Turmeric powder Salt (according to taste) 2 nos Lemon (cut into wedges) Water for grinding to a paste 3 tbsp Oil 1 nos Boiled potato (grated)

Instructions

1. Soak kabuli channa overnight in water
2. Roast the popped lotus seeds in a dry pan and powder them
3. In a mixie, add Kabuli channa, broccoli, very little water, salt and coarsely grind them
4. To this mixture, add coriander leaves, turmeric powder, chilli powder, ginger paste, peanuts powder and mix well
5. Grease an iron tawa and heat it
6. Make balls out of this mixture and flatten them on your palms
7. Place them on the heated and greased tawa and cook on low flame.
8. Once this side turns a little brown flip the tikkis on to the other side and cook till it is browned on the other side. A little oil can be added to the tawa at his point of time
9. Once the tikkis are cooked on both sides, serve hot with chutney or just wedges of lime !!!