Vegetable Tikkis

Here are some guilt-free and filling tikkis made with mixed vegetables for BM #45 under the theme 'Healthy Tea Time Snacks". I made them spicy and they were a tasty treat to our evening beverage.

Ingredients: (For about 18 mini tikkis)
2 potatoes - peeled, cooked and mashed
1 cup finely chopped, mixed vegetables - cooked, drained and coarsely mashed (I used green beans, carrot and peas.)
Salt to taste
Dried red chili powder to taste
1/2 tsp amchur powder
3 - 4 tbsp. corn flour
Semolina to coat the patties (optional)
Oil to shallow fry (I used canola oil.)

Method:
* Add the mashed vegetables, salt, chili powder, amchur and corn flour to a mixing bowl. Combine all the ingredients to form a firm mixture (that can be shaped into patties.)

* Pinch about a small lime sized portion of the dough and slightly flatten it into a disc. Gently roll the disc in semolina so that is coated on all sides with semolina. This semolina coating step is optional but it adds a nice crunch to the patties. (I coated half of the patties with semolina. Both coated and plain versions tasted yummy.)
* Repeat the steps with the remaining mixture and keep them aside. 
* Heat a griddle or a non stick pan and spray it with oil. Place the patties on the griddle without over crowding and spray with oil one more time if necessary.
* Fry them on medium flame until they turn golden brown on both sides.
* Serve them immediately with ketchup or green chutney.

Check what other marathoners are cooking during BM #45.

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