BROCCOLI TIKKI RECIPE : LOW CARB, GLUTEN FREE & DIABETIC FRIENDLY

Savour the delicious simplicity of these Low-Carb Broccoli Tikkis . Broccoli, a nutritional powerhouse, offers vitamins, minerals and antioxidants, while cottage cheese provides protein and calcium. Enjoy these flavourful tikkis, packed with health benefits, as a delightful and easy-to-make snack or a light hearty meal. They are Diabetic Friendly, Gluten Free, Low Carb, Vegetarian, making it super healthy and super yum!

INGREDIENTS
1 medium-sized Broccoli, washed and florets separated
200 grams Cottage Cheese (Paneer), grated
1 Green Chilli
5-6 Garlic Cloves, peeled
1 Tsp Pepper Powder
2 Tsp Oregano Powder
Salt to taste
Oil for greasing palms and pan
Water for boiling

Serving Suggestion: Beetroot Yogurt Dip

METHOD:

• In a large pot, bring water to a boil and cook the broccoli florets for 3-4 minutes. Drain the water immediately using a strainer. If needed, gently pat the broccoli dry with a kitchen towel to remove excess water. Allow it to cool before proceeding to the next step. Do not overcook. You can also blanch the florets instead.
• Next, in a food processor or chopper, blitz together the broccoli florets, green chili and peeled garlic cloves until finely chopped.
• In a large bowl, mix the blitzed broccoli mixture with grated paneer, pepper powder, oregano powder, and salt. Mash the mixture well to ensure the ingredients are thoroughly combined and the cottage cheese binds everything together smoothly. I avoided potatoes, but you can add boiled potatoes and mash them together with this mixture or add potato flakes to this for added taste and texture. (check images at the end of this post)
• Divide the mixture into equal portions and shape them into flat tikkis or cutlets.
• Spread a little oil on a pan or tava over medium heat.
• Shallow fry the tikkis until they brown a little on both sides.
• Remove from the pan and place them on a paper towel to drain excess oil.
• Serve these hot tikkis for breakfast, as a snack, or as a light meal paired with creamy Yogurt Beetroot Dip and Green Chutney to complement the dish.
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