Keto cauliflower tikki
Ingredients
- 180 gm Grated Cauliflower
- 60 gm Amul mozzarella Cheese
- 1 tsp Dried Garlic powder or ginger grated
- 1 tsp Dried Onion powder or use chopped onion 1-2tablespoon
- Less than half tsp Carrom Seeds/Ajwain
- 3 tbsp olive/mustard oil for frying
- White salt and Pink salt according to taste
- Half a cup chopped fresh Coriander
- 5 tsp Isabgol or Psyllium Husk
Instructions
- Wash a fresh Cauliflower head and pat it dry.
- Grate it and squeeze all the water out of it.
- Niw micro it on high for four minutes..The lid of the box should be lightly placed on it. Or Saute it in kadhai without oil
- Let it cool down and grate the cheese in the meantime.
- Now in a bowl put the cauliflower and the cheese.
- Add the garlic, onion powder or chopped onion, both the salts and carom seeds. Mix well.
- Add the fresh coriander and mix some more. Use the back side of the spoon to mash the batter, and make it even and smooth.
- Now add the Psyllium Husk and mix some more for three to four minutes.
- Roughly divide the batter into 7-8 parts.
- Apply a few drops of olive oil to your palm and start giving the shape of tikki to the mixture.
- Start placing the tikkis directly on the hot pan.
- Let the tikkis cook on one side for four to five minutes before you flip them gently. Keep the heat at medium.
- Flip as many times, till the time you do not get an even golden color and a crispy outside.
- Enjoy them hot with your favorite chutney.
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