Whenever I feel like having a burger, I create fritters (or tikkis) and pair it with bread or buns. This time, I wanted to try something new. I had never tried cooking with purple cabbage. When I found some fresh cabbage and picked it up, I had no clue what I was going to end up making with it. I definitely knew it could be grated and since it looked crunchy, I knew it would be a nice ingredient for a tikki. Potato is an eternal ingredient that is invariably used in any tikki recipe. The combination of these two vegetables turned out to be delicious and with the addition of some spices, the flavour turned out to be irresistible. It is great for tea time snacks and the colour that the cabbage imparts to the dish makes it very visually appealing. The tikkis disappeared in no time and I will definitely say that you’ve got to try making them! 🙂
Recipe Details :
Makes: 10-12 tikkis
Time: 60 mins
- 4 potatoes, boiled and peeled
- 1.5 cups purple cabbage, shredded
- 2 medium onions, finely chopped
- 1 tsp cumin seeds
- 1/2 tsp coriander powder
- 1 tsp garam masala powder
- 1 tsp dry mango powder / aamchur (optional)
- Salt to taste
- Some coriander leaves, finely chopped
- Oil for shallow frying
- Cut the potatoes in half, boil them and peel off the skin. Mash the potatoes and set them aside.
- Once the cabbage is cut, ensure that you remove the moisture from the cabbage by squeezing it.
Potato and cabbage tikki prep
- Take a mixing bowl and all the ingredients except oil as shown in the picture. Add the mashed potatoes to this bowl and mix all the ingredients well.
Potato and cabbage tikki shape
- Now divide this mixture into 10-11 equal rounds. Tap them with the fingers and make them even as shown in the above pic. Refrigerate them for 30 mins.
- After 30 mins, take a shallow pan, add oil and heat it on a medium flame.
Potato and cabbage tikki shallow fry
- Shallow fry the tikkis on both sides, flipping carefully. A light brown layer will form on it and then the tikkis are ready to be served with some ketchup or chutney. Have it with toasted lightly buttered bread and you are going to love it!! 🙂
- In case your cabbage has lot of moisture or your tikkis lose shape, use a binder like semolina or breadcrumbs. I did not need to use it.
- Turn the tikkis carefully. If you are careless, the hot oil will splash on you.
- If you want thicker tikkis, you will need to deep fry them.
On rainy weekends, fritters (bhajjis, pakoras – call them what you want!) make an ideal pairing for evening tea. I wanted something crunchy, but also something quick. As you would have read, I avoid deep frying and prefer to eat healthy. I have made dips using dill leaves before and know that dill has an strong inherent flavour. If overused, it can overwhelm the dish. To use an analogy, its almost like what fennel imparts to a broth. While frying, the aroma was strong, but the crispiness that the fritters had was mind-blowing. Pakodas is an Indian term used to describe such type of fritters. I never knew that dill would taste so good when combined with chickpea flour and other spices. I opted to shallow fry in a small pan and after frying, I used an absorbent paper to remove any oil that was left. The golden brown colours of the pakoda combined with the delicious taste will leave you wanting for more 🙂
Recipe Details :
Makes: 8 pieces
Time: 20 mins
- 1/2 cup dill leaves, chopped
- 1/3 cup besan/chickpea flour
- 3 tbsp rice flour
- 1 tbsp sesame seeds
- 1/4 tsp turmeric powder
- 3/4 tsp cumin powder
- 1/2 tsp garam masala
- 2 green chillies, finely chopped
- 2 medium onions, roughly chopped
- 1/3 cup water
- Salt to taste
- A pinch of asafoetida (optional)
- 5 tbsp oil, for frying
- Take the besan and rice flour in a bowl. Add turmeric powder, garam masala powder, cumin powder, asafoetida and sesame seeds to this bowl and mix well.
- Once the spices are mixed well, add the chopped onions, green chillies and dill leaves.
- Now add the water in the measure of 1 tbsp each time and keep mixing till you get a thick batter.
Dill pakoda shallow frying
- Take oil in a shallow pan and drop two small balls of the batter as shown in the pic above. The pan should be on low flame and with a spoon, slowly turn the batter for the other side to fry evenly.
Dill leaves pakoda
- Once the fritters look golden brown, remove them on an oil-absorbent paper. They will look as tempting as it is seen in the above pic – it is best served hot! It did taste amazing with my evening tea. As accompaniments, either ketchup or coriander chutney can be paired with it else it tastes as good on its own too 🙂
- You can deep fry them as well. I just preferred to shallow fry. Use a low-med flame while frying.
- Do not add too much water to the batter. It needs to be thick.