Crispy Vegetable Skin Tikki: A Deliciously Sustainable Bengali Bite
40 minutes
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About Crispy Vegetable Skin Tikki: A Deliciously Sustainable Bengali Bite
Crispy, flavorful, and surprisingly sustainable – these veggie tikkis are a game-changer! Imagine transforming often-discarded vegetable peels into a culinary masterpiece with a delightful Bengali twist.This innovative recipe blends cleaned vegetable skins with creamy mashed potatoes, rich coconut paste, fluffy couscous, and a symphony of aromatic spices. The result? A unique and satisfying texture that will tantalize your taste buds.Perfect for a healthy brunch, lunch, or dinner, these guilt-free tikkis are a delicious way to minimize food waste and savor a wholesome meal. Get ready to experience a flavor explosion!
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Recipe Time & More
Prep15 minutes
Cook25 minutes
Total40 minutes
Ingredients
Vegetable Skins
- 1 bowl Vegetable Skins beetroot, carrot, e.g., from about 2 lbs of vegetables, potato
Tikki Mixture
- 1 medium Potato boiled and mashed
- 2 tbsp Coconut Paste
- 2 tbsp Couscous
- 2 tsp Gram Flour roasted
- 2 tsp Corn Flour
- 2 tsp Pumpkin Seeds
- 2-3 Chili Pepper finely chopped, green
- 2 tbsp Coriander finely chopped, fresh
- 1 1/2 tsp Salt or to taste
For Shallow Frying
Instructions
- Thoroughly wash and chop the vegetable skins. Boil them until tender. This ensures the skins are clean and palatable.
- In a food processor, combine the boiled vegetable skins, green chilies, coriander leaves, couscous, coconut paste, and pumpkin seeds. Pulse until a coarse paste forms.
- Heat 1 tablespoon of oil in a pan. Add the vegetable skin paste and salt. Sauté for a few minutes, stirring constantly, until the mixture dries out slightly. This helps to develop the flavors and remove excess moisture.
- Add the roasted gram flour and corn flour to the pan. Mix well to bind the dough. These flours act as binding agents and help to create a crispy texture.
- Take a handful of the dough and shape it into a flat, round tikki. Repeat with the remaining dough.
- Heat a little oil in a frying pan over medium heat. Shallow fry the tikkis for a few minutes on each side, until golden brown and crispy. Ensure both sides are cooked evenly for a uniform texture and color.
- Serve the crispy vegetable skin tikkis hot as a snack or with a side of chutney or yogurt.
Recipe Notes
Good To Know
- For extra crunch, coat the tikkis lightly with a mixture of corn flour and crushed pumpkin seeds before pan-frying or shallow-frying.
- If you want a gluten-free version, substitute the regular flour with chickpea flour (besan) or rice flour, which will also add a subtle nutty flavor.
- Try mixing different vegetable skins such as potato, carrot, beetroot, and bottle gourd for a more colorful tikki and a layered flavor profile.
- Serve the tikkis with a fresh mint-coriander chutney or tangy tamarind dip to complement the earthy flavors of the skins and coconut paste.
Expert Tips
- Don't overmix the tikki mixture, as this can make them tough. Gently combine the ingredients until just mixed.
- For even cooking, ensure your tikkis are of uniform thickness. Use a cookie cutter or a small bowl to shape them neatly.
- If you're shallow frying, maintain a medium-high heat to achieve a crispy exterior and a soft interior. Avoid overcrowding the pan.
Storage Instructions
- Store leftover tikkis in an airtight container in the refrigerator for up to 3 days.
- Reheat in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until heated through.
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Recipe Nutrition
Calories: 138kcalCarbohydrates: 6gProtein: 1gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mg
Geeta Biswas
Articles: 919
4 Comments
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Looks so wonderful! Thanks for posting.
This looks so tasty! Thank you.
Such a flavorful dish! Can’t wait to taste it.
I’m thrilled to try this recipe!