I met few of my old friends to day and we had decided to bring something prepared by us. I chose to cook something which was simple and quick. To make it a little different I mixed all the veggie available at that point of time to make sure the final output was tasty, yummy yet healthy. This time I did not deep fry it in oil and choose my friend Mr. Oven to bake it. Turned out wonderful, crispy and guilty free since it was baked.
So here it is for all my friends here…Enjoy
Cauliflower florets – 2 cups
Green peas – 1 cup
Carrot (grated) – 1 cup
Sweet corn kernels – ½ cup
Potatoes (boiled) – 2 large
Spinach leaves – 250gms
Coriander springs – 1 cup
Ginger and garlic paste (freshly grounded) – 2 teaspoons
Green chilies – 6 -7
Chaat masala – 2 teaspoons
Salt – to taste
Oil – to grease
- Blanch the spinach leaves and drain out the excess water and dry it as much as possible. Ground these blanched spinach leaves along with green chilies and coriander springs together.
- In a pressure cooker boil the cauliflower florets, green peas, sweet corn kerenels till tender. Mash these veggies along with the boiled potatoes and mix the grated carrot.
- Add the green spinach coriander paste, chaat masala, salt, and the ginger garlic paste and mix well.
- Divide the mixture into lemon sized balls and flatten each ball into a patty or tikki shape.
- Place the prepared tikkis or cutlets onto a greased baking tray. Brush a little oil on the top.
- Place the tray in the centre rack of the oven and bake at 200 degrees centigrade for 5 minutes.
- Turn the cutlets over with a spatula and cook for another 5 minutes or wuntil golden brown.
- Serve hot with tomato ketchup.
You may add grated beet root. It adds a very nice and natural pink color to the cutlets. Since I wanted these green in color so avoided adding it.
If you wish to deep fry these cutlets then roll these before frying in some bread crubs. See to it that the mixture is quite thick . You may add corn flour to bind the tikkis together.