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

Plain Flour

Bread Crumbs (or Milk Rusks)





Pressure Cooker

Frying pan



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.

If you do not have ready made bread crumbs, you can blitz (meaning process (food) in an electric mixing machine) some crackers or rusks in a blender.

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:

  1. Cut the vegetable in small cubes
  2. Cook with a pinch of salt in a pressure cooker for 4 or 5 whistles.
  3. Make a smooth paste out of the cooked vegetable. Do this by hand, don’t use a blender.
  4. Season and add some flour and kneed till you get a sticky dough
  5. Make small balls from the dough and dust with flour and bread crumbs
  6. Press the balls to flatten them a little
  7. Shallow fry the tikkis in a frying pan
  8. Serve the veg tikkis hot
Veg Tikki
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