Veggie Tikki is a fritter appetizer, snack or lunchbox recipe loaded with vegetables of your choice. Serve hot with chutney and chai for a perfect filling afternoon snack!
Veggie Tikki is a great way to sneak in many different vegetables into a crispy fritter that everyone will love. Especially for picky kids, this is an excellent lunchbox idea. You can serve it as an appetizer, or side dish, or even as a veggie patty for a burger or wrap. This is a versatile dish!
In this recipe I have used Zucchini, Carrots and corn; however you can use many other vegetables like peas, potatoes, cauliflower, broccoli, or bell peppers. Any colorful combination will work in this loaded vegetable Tikki. Zucchini which is a fairly new vegetable in Indian food, this gives a nice semi crunchy texture inside unlike the typical mashed potato tikkis.
I love to serve this for a weekend snack along with sauces like Imli Chutney or green chutney and with a steaming hot cup of Masala Chai on the side.
Makes: 10-12 Fritters
Time: 30 mins
Ingredients
- 2 cups grated Zucchini. Trim the ends, keep the skin on and grate
- 1 cup grated Carrots
- 1/2 cup Corn. In a chopper chop them course
- 1/2 cup green onion sliced with white portions
- 1/2 cup fresh cilantro leaves chopped
- 1 green chili diced small
- 1 large egg
- 1 1/4 tsp salt (can use black salt if you like)
- 1/4 cup white flour (Maida)
- 2 tbsp Sooji (Semolina)
- 1/2 tsp red chili powder or red chili flakes
- 1/2 tsp Dhana Jeera powder (Cumin & Coriander)
- 1/2 tsp Garam Masala
- 1/2 tsp Chaat Masala (I like the MDH brand for this)
- 1/4 tsp haldi (Turmeric)
- 1/2 cup grated cheese (Parmesan, Cheddar, Mozzarella…or any combination you like)
- Approximately 1cup oil for frying
- In a bowl place the grated zucchini and 1 tsp of the salt and let it sit for 10 mins.
- Using your hands or a cloth, squeeze out all the water from the Zucchini. The salt will help it release all the moisture. After squeezing out, it will look like only about a cup and half left.
- In a large bowl, add the Zucchini, along with all the other ingredients including the 1/4 tsp salt and stir together. It will be just wet enough for everything to stick together.
- Using your hands or a 1/8 measuring cup, form even round patties. Be sure they are thin, less than 1/2″ thick. You can make them as big of a round as you like.
- In a small nonstick frying pan add oil for shallow frying on Medium heat. The oil reach halfway up the patties. Once hot gently lay the patty in the oil. Cook about 4 mins on each side till nicely golden brown. Because of the egg there will be some foaming and bubbles forming in the oil, this is completely normal.
- Remove on paper towel to absorb any extra oil.
- Serve hot with any sauce of your choice.
Tips:
- You can make these a day ahead if you like. Make the mix, shape them and store them overnight in the fridge. Cook them when ready to eat.
- Some people also like to add chopped boiled eggs in the filling. You can boil 2 eggs and dice them up and mix in.
- You can serve it with Herb Raita, or even Sour Cream if you like along with your favorite chutneys or sauce. Ketchup is great too.
- For vegetarians, this can become a great burger patty as well for sandwiches.
- Check out other veg and nonveg appetizer recipes here.