Veg Tikki, a deconstructed version of Bengali vegetable chop, is one of my daughter’s favorites and I love it too. It is not only easy to make but also very healthy.
1 medium size beet root
1 small carrot
1 small potato or 0.5 medium potato
Bread Crumbs (or Milk Rusks)
To prepare veg tikki, cut all the vegetable in small pieces and cook them in a pressure cooker for 4 to 5 whistle.
After cooking the vegetables in cooker drain the excess water and let it cool.
When it is cool enough make a paste of the boiled vegetables by hand till you get a smooth paste. In the paste add some flour, salt and pepper and knead till you get a sticky dough. Add more flour if required.
From the dough make some balls and dust them with flour. In a bowl take little flour and add some water to get a runny mixture. Dip the veg-balls in the mixture and then coat with the bread crumbs.
Press the vegetable balls to flat them a little, this will help to fry the tikkis with minimum oil. Heat some oil in a frying pan and shallow fry the tikkis. Your veg tikkis are ready to serve.
A Quick Recap:
- Cut the vegetable in small cubes
- Cook with a pinch of salt in a pressure cooker for 4 or 5 whistles.
- Make a smooth paste out of the cooked vegetable. Do this by hand, don’t use a blender.
- Season and add some flour and kneed till you get a sticky dough
- Make small balls from the dough and dust with flour and bread crumbs
- Press the balls to flatten them a little
- Shallow fry the tikkis in a frying pan
- Serve the veg tikkis hot