- 500g broccoli
- 4 medium potatoes, washed with skin on
- 1 tbsp oil
- 2 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp salt
- 2 green chillies, finely chopped
- ½ tsp turmeric
- 1 tsp chaat masala
- 3 spring onions
- handful fresh coriander
- Place potatoes with the skin on into a pan and cover with cold water and bring to the boil. Reduce the heat and leave to cook gently until soft. Drain and cool.
- Once cooled, peel the skin off with your fingers and discard. Grate the potatoes into a bowl and set to one side.
- Chop the broccoli florets so they finely shredded.
- Heat a frying pan and toast the cumin and coriander seeds until they become fragrant, remove and set to one side to cool then grind to a powder.
- Heat a large frying pan and add 1 tbsp oil add the shredded broccoli. Toss to start it cooking and add the coriander and cumin powder.
- add the salt, turmeric, green chillies and chaat masala.
- Remove from the heat and leave to cool.
- Add some of the potatoes in and mix it all together add more potatoes until the mixture hs combined.
- Add the fresh coriander and the spring onions. You should end up with a lovely thick mixture. Check the seasoning adjust if required.
- Wet your hands, to stop the mixture sticking to your fingers and take a ball mixture. Shape into patties or tikki, roughly 7cm in diameter and about 2cm thick.
- Repeat until they are all made. Place in the fridge until you are ready to cook them.
- Heat a frying pan or tava and place the tikki on for 2-3 minutes until they turn a lovely brown colour. Turn the tikki and cook the other side too.
- These are very delicate so be gentle. Remove and place on a baking sheet and keep warm in the oven until you are ready to serve them.
These make a great starter dish served with a dollop of warming chilli tomato chutney.