By Ujjainee Roy
October 19, 2024
Zucchini and carrot tikki is a nutritious and tasty snack that blends the freshness of vegetables with a mix of spices, making it a delightful option for any meal. These tikkis are crisp on the outside, soft on the inside, and can be served as an appetizer, a side dish, or even a light meal. The use of zucchini and carrots not only adds vibrant colors but also a boost of vitamins and fiber. Plus, they’re quite versatile—you can make them healthier by shallow frying or baking,
– 1 medium zucchini, grated – 1 medium carrot, grated – 1 small potato, boiled and mashed – 1 small onion, finely chopped – 2 tablespoons cornflour – 2 tablespoons breadcrumbs – 1 green chili, finely chopped – 1/4 cup fresh coriander leaves, chopped – 1/2 teaspoon cumin powder – 1/2 teaspoon garam masala – 1/4 teaspoon turmeric powder
Grate the zucchini and carrot. Squeeze out excess water from the grated vegetables to prevent the mixture from becoming too watery. In a mixing bowl, combine the grated zucchini, carrot, mashed potato, onion, green chili, coriander leaves, and all the spices.
Add cornflour and breadcrumbs to bind the mixture. Mix everything well. Take small portions of the mixture and shape them into flat, round patties (tikkis).
Heat oil in a non-stick pan over medium heat. Place the tikkis on the pan and shallow fry them until they are golden brown and crisp on both sides. Make sure to flip them carefully to cook evenly.
Once done, transfer the tikkis to a plate lined with paper towels to remove excess oil. Serve hot with mint chutney, ketchup, or yogurt dip.