Zucchini Tikki Recipe - Green and yellow zucchini add colour and flavour to these tikkis.

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Main Ingredients : Green zucchini, Yellow zucchini

Cuisine : Punjabi

Course : Starter

Zucchini Tikki

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Zucchini Tikki Recipe - How to make Zucchini Tikki

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Prep Time : 6-10 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Green zucchini grated1 medium

  • Yellow zucchini grated1 medium

  • Potatoes boiled, peeled and grated2 medium

  • Oil 1 tablespo

  • Garlic cloves chopped7-8

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Cumin powder 1/2 teaspoon

  • Chaat masala 1/4 teaspo

  • Garam masala powder 1 teaspoon

  • Fresh coriander leaves chopped1 tablespoon

  • Breadcrumbs ½ cup

Method

Step 1

Heat one tablespoon oil in a non-stick pan, add garlic and sauté for ten to fifteen seconds.

Step 2

Add green and yellow zucchini, mix well and sauté for two minutes.

Step 3

Add salt, mix well and sauté on high heat till the vegetables are done.

Step 4

Place mashed potatoes in a mixing bowl, add the sautéed vegetables and mix well.

Step 5

Add red chilli powder, cumin powder, one-fourth teaspoon chaat masala, garam masala powder, coriander leaves and half cup breadcrumbs and mix well.

Step 6

Divide the mixture into eight equal portions and shape them into tikkis. Coat the tikkis with breadcrumbs and dust off excess.

Step 7

Heat oil in a non-stick pan, place the tikkis in it and shallow-fry, turning sides, till evenly done on both sides.

Step 8

Sprinkle chaat masala on top and serve hot.

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