During the monsoon season, cravings for piping hot, crispy, and savory snacks naturally go up, even though health experts often advise against consuming heavy deep-fried food. If you are looking for a delicious quick bite that offers great taste without being overly greasy, veg roll tikki made from gram flour and wheat flour is an ideal choice. Perfect for a quick morning breakfast or an evening tea-time snack, this nutrient-packed dish takes just 20 minutes to prepare. Here is the step-by-step method to make it effortlessly at home.
Preparing the Rich Flour and Curd Batter
To begin making these flavorful crispy tikkis, take fresh curd in a large mixing bowl and whisk it thoroughly using a manual whisker until smooth and creamy. Next, combine semolina, gram flour (besan), rice flour, and wheat flour into the whisked curd. Mix all ingredients carefully to create a cohesive batter. The consistency of this mixture should be noticeably thicker than standard dosa or cheela batter.
If the batter feels too stiff, add a small amount of water to achieve the desired thick consistency. Whisk the mixture once more to ensure there are no lumps remaining. Once ready, cover the bowl with a lid and let the batter rest undisturbed for about 10 to 12 minutes. Allowing the mixture to sit gives the semolina and flours enough time to absorb moisture and expand, resulting in a well-set base for the tikkis.
Incorporating Seasonings and Fresh Vegetables
After the 10 to 12 minute resting period is complete, remove the lid and add key spices to enhance the overall flavor profile. Incorporate black pepper powder, cumin seeds, chili flakes, and chaat masala into the mixture. Follow this by adding finely chopped vegetables of your choice. Finely shredded cabbage, onions, carrots, fresh green chilies, and coriander leaves work exceptionally well to add crunch and fresh flavor.
You can also customize the recipe by adding other favorite vegetables according to personal preference. Once the vegetables are in, add salt to taste alongside a pinch of baking soda. Stir all elements together until thoroughly mixed. Ensure that the batter remains thick and does not turn watery, as a firm batter is essential for holding the tikki shape on the pan.
Shallow Frying and Healthy Steaming Alternatives
Heat a frying pan or skillet on medium flame and lightly grease its surface with oil. Pour small portions of the prepared batter onto the pan, gently flattening them into classic round tikki shapes or any custom shape you prefer. Shallow fry the tikkis on medium heat, turning them over periodically so both sides cook evenly to a golden brown and crispy texture.
For those who prefer an oil-free option, these tikkis can easily be cooked using a steam method instead of shallow frying. Simply steam the shaped batter until cooked through, then serve immediately alongside your favorite chutney or sauce. Alternatively, steamed tikkis can be given a quick, light pan sear in minimal oil before serving. Enjoy these hot, crispy treats paired with a hot cup of tea for a satisfying snack experience.
