Oct 28, 2025
By: Isha AgarwalAlways start with fully cooked and cooled quinoa. This helps the tikkis bind better and prevents them from breaking while frying or baking.
Incorporate finely chopped vegetables like carrots, beans, peas, or spinach. This increases fibre, vitamins, and makes the tikkis colourful and appealing.
Use boiled potatoes or paneer to bind the mixture. For vegan options, mashed sweet potatoes or soaked breadcrumbs work well.
Add spices like cumin, coriander, turmeric, chili powder, and salt. Proper seasoning enhances flavour without needing excess oil or butter.
Make medium-sized round or oval patties. Uniform size ensures even cooking and a crisp outer layer.
For a healthier option, bake the tikkis in the oven or use minimal oil to shallow fry. This reduces fat while keeping them crispy.
Pair tikkis with green chutney, tomato ketchup, or yogurt dip. These enhance taste and add nutritional value.
Store leftover tikkis in the fridge for 2–3 days. Reheat them in an oven or air fryer to retain crispiness.
Quinoa is a complete protein source, making these tikkis ideal for vegetarians and fitness enthusiasts. It supports muscle repair and keeps you full longer.
You can add herbs like coriander, mint, or basil. You can also experiment with cheese, nuts, or seeds to make unique flavour combinations.
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