Think of this Broccoli Tikki as little green discs of flavor! An easy and wholesome tiffin recipe that will win over even the pickiest of eaters!
I am all about feeding my kids tonnes of veggies in an interesting and delicious way, and this Broccoli Tikki is the result of one such experiment!
Loaded with greens, veggies, paneer, and spices, these broccoli cutlets are super wholesome. Plus there’s cheese in there to deliver lots of flavor in every bite.
This broccoli paneer tikki makes a regular feature in my kids’ lunch boxes and they come wiped clean each time. Serve these with some ketchup or your kids’ favorite dipping sauce for a filling and nutritious snack!
Jump to section: Broccoli tikkis
- These tikkis are rich in fiber, protein, and good fats, making for a wholesome snack
- These broccoli cutlets stay fresh and delicious for hours aftering cooking, making them perfect lunch box material
- Add more veggies, tweak the masalas, or do away with the cheese – this recipe is easily customisable to suit your family’s preferences
Broccoli Tikki Ingredients Overview
Also known as broccoli cutlets (or green tikkis like my kids like to call them), these little discs are a flavor and nutrition powerhouse. It uses simple pantry staple ingredients such as:
- Veggies: I have added broccoli, green peas, and potato, but feel free to add other veggies of your choice
- Greens: Spinach and coriander leaves for lots of nutrition and freshness
- Paneer: Delivers a creamy texture and boost in flavor
- Spices: We use dry spices like white pepper powder, chaat masala, amchur powder, and salt, along with grated garlic to add lots of flavor to these broccoli tikkis
- Besan: Acts as a binding agent, plus allows the tikkis to become crispy
- Cheese: Although this is optional, cheese really takes the flavour up several notches. Highly recommend!
Richa’s Top Tips
- To serve this for guests, you can even coat tikkis in some bread crumbs to make a for a fun and crispy appetiser!
- Blanching the broccoli and green peas (instead of boiling) really helps retain more nutrients as well as delivers that bright green color to the tikkis.
- Make sure to thoroughly squeeze out any excess water from the blanched spinach to prevent the tikki mixture from become watery.
Frequently Asked Questions
Absolutely! These broccoli tikkis make a regular feature in my kids’ tiffin boxes as thy stay fresh and delicious even after several hours. These tikkis tend to dry up a little as they get cold, but that does not affect the flavor at all and remain perfectly safe for consumption.
Yeah why not. Sweet potato would work really well in this recipe. You could also add onion and capsicum or bell peppers for some crunch.
f your mixture seems too watery or loose, then that could make the tikkis fall apart. Add a little more besan or potato to tikki mixture before frying the rest of the tikkis.
The next time your kids demand for a snack, make sure to whip up some of these healthy and nutritious broccoli tikkis. Do leave me a comment if you try these and don’t forget to send photos over on my IG @my_foodstory.
Broccoli Tikki | Broccoli Cutlet
Ingredients
- 1 cup broccoli florets 100 gms
- ¼ cup green peas 40 gms
- 10-12 palak leaves
- 2 tablespoons of coriander leaves
- ¼ cup boiled potato finely mashed
- ¾ cup grated paneer 75 gms
- 1 cube grated processed cheese
- 1 teaspoon grated garlic
- 1 teaspoon chat masala
- ¼ teaspoon salt
- ½ teaspoon white pepper powder
- ½ teaspoon amchur powder
- 3 tablespoons roasted gram flour besan
- cooking oil for frying tikkis
Instructions
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Take 3 cups of water in a cooking pot.
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Add broccoli, peas & palak leaves to the pot and blanch exactly for 2 minutes.1 cup broccoli florets, ¼ cup green peas, 10-12 palak leaves
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Remove & immediately transfer to cold water
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Strain the water from the veggies & squeeze out all the water from palak & coriander leaves.2 tablespoons of coriander leaves
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Now grind all veggies to a semi course paste and transfer to a big bowl.
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Add to the bowl, potato, paneer, cheese, garlic, chat masala, salt, pepper & amchur powder and mix all the ingredients using your hand or a spatula.¼ cup boiled potato, ¾ cup grated paneer, 1 cube grated processed cheese, 1 teaspoon grated garlic, 1 teaspoon chat masala, ¼ teaspoon salt, ½ teaspoon white pepper powder, ½ teaspoon amchur powder
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Add roasted gram flour gradually, one tablespoon at a time and incorporate all the roasted gram flour into the tikki mix.3 tablespoons roasted gram flour
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To prepare tikkis, take a tablespoon of mixture, shape them round by hand and flatten to form tikkis or cutlets.
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Brush one tablespoon of oil on a heated pan and shallow fry the tikkis on medium heat.cooking oil for frying tikkis
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Fry the tikkis on both sides till it’s golden brown & serve hot.
Notes
- Fresh or frozen peas work equally well in this recipe.
- Make sure no water is retained in the blanched palak leaves before grinding them.
- Although cheese is optional in this recipe, using it will really enhance the taste of tikkis.
- Processed cheese may be replaced with mozzarella or cheddar.
- Any cooking oil can be used for frying tikkis like sunflower oil, groundnut oil or olive oil.
- Cook the tikkis only on medium heat for them to be well cooked inside out.
- The tikkis tend to be soft when its hot & gets firmer once you take out of the pan.
Nutrition
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The post Broccoli Tikki | Broccoli Cutlet appeared first on My Food Story.
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