Indian Recipes
Broccoli Tikki | Broccoli Cutlet
Think of this Broccoli Tikki as little green discs of flavor! An easy and wholesome tiffin recipe that will win over even the pickiest of eaters!
- Serves 12 tikkis
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
I am all about feeding my kids tonnes of veggies in an interesting and delicious way, and this Broccoli Tikki is the result of one such experiment!
Loaded with greens, veggies, paneer, and spices, these broccoli cutlets are super wholesome. Plus there’s cheese in there to deliver lots of flavor in every bite.
This broccoli paneer tikki makes a regular feature in my kids’ lunch boxes and they come wiped clean each time. Serve these with some ketchup or your kids’ favorite dipping sauce for a filling and nutritious snack!
- These tikkis are rich in fiber, protein, and good fats, making for a wholesome snack
- These broccoli cutlets stay fresh and delicious for hours aftering cooking, making them perfect lunch box material
- Add more veggies, tweak the masalas, or do away with the cheese – this recipe is easily customisable to suit your family’s preferences
Broccoli Tikki Ingredients Overview
Also known as broccoli cutlets (or green tikkis like my kids like to call them), these little discs are a flavor and nutrition powerhouse. It uses simple pantry staple ingredients such as:
- Veggies: I have added broccoli, green peas, and potato, but feel free to add other veggies of your choice
- Greens: Spinach and coriander leaves for lots of nutrition and freshness
- Paneer: Delivers a creamy texture and boost in flavor
- Spices: We use dry spices like white pepper powder, chaat masala, amchur powder, and salt, along with grated garlic to add lots of flavor to these broccoli tikkis
- Besan: Acts as a binding agent, plus allows the tikkis to become crispy
- Cheese: Although this is optional, cheese really takes the flavour up several notches. Highly recommend!
Richa’s Top Tips
- To serve this for guests, you can even coat tikkis in some bread crumbs to make a for a fun and crispy appetiser!
- Blanching the broccoli and green peas (instead of boiling) really helps retain more nutrients as well as delivers that bright green color to the tikkis.
- Make sure to thoroughly squeeze out any excess water from the blanched spinach to prevent the tikki mixture from become watery.
Frequently Asked Questions
The next time your kids demand for a snack, make sure to whip up some of these healthy and nutritious broccoli tikkis. Do leave me a comment if you try these and don’t forget to send photos over on my IG @my_foodstory.
More Kid-Friendly Recipes
Appetizers
Four Amazing Maggi Recipes You Must Try!
Air Fryer Recipes
Air Fryer Mac And Cheese
Sauces & Dips
Boiled Egg Mayonnaise
Kid Friendly Recipes
Homemade Tomato Ketchup | Easy Tomato Sauce
The recipe
Broccoli Tikki | Broccoli Cutlet
Loaded with veggies, paneer, and cheese, this broccoli tikki makes for a quick, wholesome, and filling snack for kids and adults alike!
- Serves 12 tikkis
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
Ingredients
- 1 cup broccoli florets (100 gms)
- ¼ cup green peas (40 gms)
- 10-12 palak leaves
- 2 tablespoons of coriander leaves
- ¼ cup boiled potato (finely mashed)
- ¾ cup grated paneer (75 gms)
- 1 cube grated processed cheese
- 1 teaspoon grated garlic
- 1 teaspoon chat masala
- ¼ teaspoon salt
- ½ teaspoon white pepper powder
- ½ teaspoon amchur powder
- 3 tablespoons roasted gram flour (besan)
- cooking oil for frying tikkis
Method
- 1
Take 3 cups of water in a cooking pot.
- 2
Add broccoli, peas & palak leaves to the pot and blanch exactly for 2 minutes.
- 3
Remove & immediately transfer to cold water
- 4
Strain the water from the veggies & squeeze out all the water from palak & coriander leaves.
- 5
Now grind all veggies to a semi course paste and transfer to a big bowl.
- 6
Add to the bowl, potato, paneer, cheese, garlic, chat masala, salt, pepper & amchur powder and mix all the ingredients using your hand or a spatula.
- 7
Add roasted gram flour gradually, one tablespoon at a time and incorporate all the roasted gram flour into the tikki mix.
- 8
To prepare tikkis, take a tablespoon of mixture, shape them round by hand and flatten to form tikkis or cutlets.
- 9
Brush one tablespoon of oil on a heated pan and shallow fry the tikkis on medium heat.
- 10
Fry the tikkis on both sides till it’s golden brown & serve hot.
Notes
Fresh or frozen peas work equally well in this recipe. Make sure no water is retained in the blanched palak leaves before grinding them. Although cheese is optional in this recipe, using it will really enhance the taste of tikkis. Processed cheese may be replaced with mozzarella or cheddar. Any cooking oil can be used for frying tikkis like sunflower oil, groundnut oil or olive oil. Cook the tikkis only on medium heat for them to be well cooked inside out. The tikkis tend to be soft when its hot & gets firmer once you take out of the pan.
Nutrition
- Calories 58 kcal
- Carbohydrates 3 g
- Protein 3 g
- Fat 4 g
- Saturated Fat 2 g
- Polyunsaturated Fat 0.1 g
- Monounsaturated Fat 0.04 g
- Cholesterol 9 mg
- Sodium 57 mg
- Potassium 72 mg
- Fiber 1 g
- Sugar 1 g
- Vitamin A 155 IU
- Vitamin C 9 mg
- Calcium 75 mg
- Iron 0.3 mg
Common questions
Can these tikkis be eaten cold?
Absolutely! These broccoli tikkis make a regular feature in my kids’ tiffin boxes as thy stay fresh and delicious even after several hours. These tikkis tend to dry up a little as they get cold, but that does not affect the flavor at all and remain perfectly safe for consumption.
Can I add any other veggies to my broccoli tikkis?
Yeah why not. Sweet potato would work really well in this recipe. You could also add onion and capsicum or bell peppers for some crunch.
Why are my cutlets breaking apart?
f your mixture seems too watery or loose, then that could make the tikkis fall apart. Add a little more besan or potato to tikki mixture before frying the rest of the tikkis.
