Hara Bhara Soya Tikkis
by Tarla Dalal
Added to 357 cookbooks
This recipe has been viewed 58667 times
The goodness of soya, garlic and spinach is reinforced in these tikkis. Fibre from soya and spinach along with allicin in garlic inhibit cholesterol synthesis in the body, helping to maintain normal blood cholesterol levels. Serve immediately with a fibre rich accompaniment like carrot garlic chutney.
- Soak the soya granules in enough lukewarm water for 30 minutes and squeeze out all the water.
- Combine all the ingredients, including the soya granules, in a bowl and mix well.
- Divide the mixture into 6 equal portions and shape each portion into a 50 mm. (2”) flat round tikkis.
- Heat and grease non-stick pan using ¼ tsp of oil and cook each tikki, using ? tsp of oil, till they turn golden brown in colour from both the sides.
- Serve immediately with carrot garlic chutney.
Nutrient values (Abbrv) per tikki
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