Broccoli and Paneer Tikki ( Healthy Starter)
by Tarla Dalal
Added to 252 cookbooks
This recipe has been viewed 89154 times
The Broccoli and Paneer Tikki is a simple yet innovative starter that’ll brace the tummy for an exciting meal!
Featuring a healthy blend of ingredients like antioxidant-rich broccoli, calcium-rich paneer and fibre-rich oats, this starter tastes so fabulous that it does not feel like a health food, but like a peppy starter just right to fire off a fabulous meal.
To add to all the points in its favour, this tikki is not deep-fried, but cooked in a non-stick tava with minimal oil. Definitely a must-try!
You can also have a go at other healthy starters like Spinach Stuffed Mushrooms or Rajma Tikki Satay with Spring Onion Dip .
- Heat the oil in a broad non-stick pan, add the onions, garlic and green chillies and sauté on a medium flame for 1 to 2 minutes.
- Add the broccoli and salt and sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Remove from the flame, transfer to a deep bowl and allow it to cool completely.
- Once cooled, add the oats and paneer and mix well.
- Divide the mixture into 11 equal portions and shape each portion into a 50 mm. (2”) diameter flat round tikki.
- Heat a non-stick tava (griddle), grease it with ½ tsp of oil and cook all the tikkis using ½ tsp of oil till they turn golden brown in colour from both the sides.
- Serve immediately with green chutney.
Broccoli and Paneer Tikki ( Healthy Starter) recipe with step by step photos
To prepare the broccoli and paneer tikki, clean a broccoli head and chop it finely. If you are someone who doesn’t like the flavour of raw broccoli much then blanch the florets and chop them before making the broccoli paneer tikki mixture.
Take a cube of paneer and crumble it or you can even grate it. Watch this video and learn how to make paneer.
Transfer the oats to a broad non-stick pan and roast it for 2 minutes or till they are light brown.
Remove the roasted oats and keep aside.
Measure all the remaining ingredients and keep ready to prepare the broccoli paneer tikki.
To make the mixture for broccoli and paneer tikki, heat the oil in a broad non-stick pan.
Once the oil is hot, add the onions.
Add the garlic
Add green chillies.
Sauté on a medium flame for 1 to 2 minutes.
Add the broccoli Add salt, mix well.
Sauté on a medium flame for 3 to 4 minutes, while stirring occasionally.
Remove from the flame, transfer to a deep bowl and allow it to cool completely.
Once cooled, add the oats.
Add the paneer.
Mix well and our mixture for broccoli and paneer tikki is ready.
Divide the mixture into 11 equal portions.
Shape each portion into a 50 mm. (2”) diameter flat round tikki.
To cook the broccoli paneer tikki | broccoli oats paneer tikki | healthy Indian broccoli tikki, heat a non-stick tava (griddle).
Grease it with ½ tsp of oil.
Place the broccoli and paneer tikki on the tava and cook the bottom side lightly.
Flip, pour ½ tsp of oil and cook all the tikkis till they turn golden brown in colour from both sides. This being a healthy recipe, we are making use of very less oil but, to make it more crispy, you can shallow fry the broccoli cottage cheese tikki.
Remove the broccoli paneer tikki | broccoli oats paneer tikki | healthy Indian broccoli tikki in the plate.
Serve the broccoli and paneer tikki immediately with green chutney or garlic chutney.
Tikkis are small round or oval-shaped snacks, usually around 2 or 3 inches in diameter. Normally, potatoes are mixed with other ingredients like herbs, spices, dals, sprouts and other veggies too. This dough-like mixture is then shaped and cooked. They can be deep-fried or shallow-fried. Nowadays, we also encounter healthy versions that are baked or tava-cooked. We also see health-conscious people going for ingredients like oats and nachni flour to bind their tikkis instead of mashed potatoes.
Nutrient values (Abbrv) per tikki
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