Crispy Quinoa & Moong Veggie Tikkis with Avocado Paneer Dip
Equipment
Ingredients
Tikkis
quinoa (cooked)
120 g
moong dal (cooked)
100 g
potato (boiled, mashed)
200 g
carrot (grated)
80 g
green beans (chopped, blanched)
60 g
onion (finely chopped)
80 g
garlic (minced)
6 g
ginger (grated)
5 g
green chili (finely chopped)
2 piece
fresh coriander (chopped)
15 g
cumin seeds
5 g
turmeric powder
2 g
garam masala
3 g
salt
4 g
rice flour
30 g
olive oil
30 ml
Avocado Paneer Dip
avocado (mashed)
150 g
paneer (crumbled)
100 g
yogurt (plain)
60 g
lime (juice)
15 ml
garlic (minced)
3 g
cumin powder
1 g
salt
2 g
black pepper
1 g
Instructions
Cook quinoa and moong dal
Rinse quinoa and moong dal, then cook them separately until tender.
Prepare vegetables
Boil and mash potatoes, then grate carrot and chop other vegetables finely.
Mix tikki ingredients
Combine cooked quinoa, mashed moong dal, mashed potato and all vegetables with spices and rice flour.
Shape and fry tikkis
Form mixture into small patties and shallow fry until golden and crispy on both sides.
Prepare avocado paneer dip
Mash avocado and combine with crumbled paneer, yogurt, lime juice, garlic and spices.
Serve
Arrange hot crispy tikkis on a plate with a side of creamy avocado paneer dip.
Original recipe
Storage
Tikkis can be frozen raw and fried directly from frozen. Dip is best fresh but keeps 1 day refrigerated.
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