So last week I had this opportunity of working from home.  It is a refreshing change for me, a warm cozy feeling in fact; I can work from the comfort of my home, at my own pace, in a calm atmosphere and most of all avoid those long dreadful commutes.

On the flip side however I feel hungry most of the time. Kitchen is just few steps away; it adjures me all the time and I mentally make notes of the different things in the pantry that seeks my attention. Ah the eternal quandary and the sweet joys of working from home!

Determined to curb my hunger yet in an easy, nutritious, guilt-free manner I decided to make my favorite Aloo Tikkis.  Thanks to food blogging I have learnt so many great tips from other wonderful bloggers. I have borrowed the idea of adding tabouli/cracked wheat from Anita adding Soy chunks from Seema. Thank you both for the wonderful idea.

Tikki

Ingredients

1 medium potato
½ cup cabbage, spinach
½ cup shredded broccoli (available in grocery)
3-4 green chillies
2 slices whole grain bread
Jeera, salt, oil
½ cup of soaked tabouli, soy chunks
¼ cup fine semolina
Handful of coriander leaves

Preparation:

  • Soak the cracked wheat and soya chunks in water for about 30 minutes.
  • Boil the peeled potato along with shredded cabbage, broccoli and cut spinach.
  • Dip the bread slices in water and squeeze out the water completely.
  • Cut the green chillies, coriander leaves finely and keep aside.

Method:

  • Mix all the ingredients (except oil and semolina) well making sure there are no lumps.

  • Heat a heavy bottom flat pan and spray some oil.

  • Divide this mixture into big lemon sized ball and using the palm and flatten it.

  • Coat this thoroughly in the semolina and shallow fry by placing on the pan.

  • Continue the same process for the remaining balls.

 Serve with tomato ketchup and enjoy it as a mini-celebration.

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