Vegetable Tikki Recipe | Mixed Vegetable Kebab with Smoked Tomato Chutney
FineDiningIndian
August 17, 2015
This vegetable tikki recipe turns a colourful mixture of carrots, green beans, peas, cauliflower and potato into crisp, golden patties with a refined Fine Dining Indian presentation. The vegetables are cooked with cumin, turmeric, coriander powder and garam masala, shaped into patties, coated in panko breadcrumbs and shallow-fried until crisp.
The finished mixed vegetable tikki is served with smoky tomato chutney and a soft fried egg yolk, adding richness to the spiced vegetables. The combination of crisp coating, tender vegetable centre, smoky chutney and creamy yolk makes this an elegant Indian starter recipe suitable for entertaining or a restaurant-style meal at home.
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Ingredients
Adjust Servings
| 50g oil | |
| 5g cumin seeds | |
| 20g white onion, finely chopped | |
| 3g turmeric powder | |
| 10g coriander powder | |
| 10g garam masala powder | |
| g50 carrots, finely diced | |
| 50g green beans, finely chopped | |
| g50 green peas | |
| 50g cauliflower, medium grated | |
| 3g green chilli, finely chopped | |
| 100g boiled potato | |
| 2g fresh coriander leaves, finely chopped | |
| 5ml lemon juice | |
| Salt, as required |
For Crumbing & Garnish
| 50g plain flour, for dusting | |
| 50g plain flour, for batter | |
| 5g milk | |
| 2g salt | |
| 150g panko breadcrumbs | |
| Smoked tomato chutney, as required | |
| 100ml oil, for shallow frying | |
| 5 eggs | |
| Edible flowers or coriander cress, optional garnish |
Nutritional Information
420 Kcal
Calorie
13g
Protein
42g
Carbohydrate
25g
Fat
7g
Fiber
Directions
1.
Step 1
Heat the oil in a flat non-stick pan.
Add the cumin seeds and allow them to roast briefly until aromatic.
Add the finely chopped onion and sauté for about 1 minute over medium heat.
Add turmeric, coriander powder and garam masala. Cook for another 30 seconds, stirring continuously so the spices do not burn.
Mark as complete
2.
Step 2
Add the carrots, green beans, peas, grated cauliflower and green chilli.
Cook for approximately 5 minutes, stirring occasionally.
The vegetables should soften while still retaining some texture.
Add the boiled potato, chopped coriander and lemon juice.
Mix well, then transfer the mixture to a flat plate and allow it to cool until lukewarm.
Mark as complete
3.
Step 3
Using a fork, gently break down the potato and combine it evenly with the cooked vegetables.
Divide the mixture into approximately 60 g portions.
Roll each portion into a ball and flatten gently to form a neat round mixed vegetable tikki.
Mark as complete
4.
Crumb the vegetable patties
Arrange three separate trays:
Plain flour for dusting
Flour, milk and salt mixed into a light batter
Panko breadcrumbs
Coat each patty lightly in flour and shake off the excess.
Dip into the batter, allowing excess batter to drip away.
Finally, coat completely with panko breadcrumbs.
Repeat for all patties.
Mark as complete
5.
Prepare the egg yolks
Fry the eggs in a non-stick frying pan, keeping the yolks soft and slightly runny.
Transfer them to kitchen paper to absorb excess oil.
Using a round cutter, carefully cut around each yolk and keep the yolks aside for plating.
Heat oil in a frying pan over medium heat.
Shallow-fry the crumbed patties on both sides until crisp and golden.
Avoid using very high heat, as the outside may brown before the centre is properly heated.
Mark as complete
6.
Plate the dish
Place one vegetable tikki on each plate.
Add a spoonful of smoked tomato chutney on top, followed by the fried egg yolk.
Finish with edible flowers, coriander cress or another delicate garnish.
Serve immediately while the tikki is crisp.
Mark as complete
Notes
*Nutrition info is a rough estimate based on the ingredients. Note that values may vary from case to case*
*As with all recipes, there is a number of ways you can get things done. If you believe that some of the instructions can be improved, or have a good alternative solution, feel free to leave a comment*
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