Vegetable Tikki

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This is a great fridge-raider recipe or a handy way to use your leftover roast vegetables.

If you don’t have leftover roast vegetables then just boil up a few carrots and potatoes

leftover roast vegetables
handful of fresh coriander, roughly chopped
pinch of chaat masala
pinch of salt
3 tbsp cornflour
3 tbsp sunflower oil
pitta bread

– Add the vegetables to a blender and blitz into a thick paste.

– Transfer the mixture into a bowl. Add the coriander, chaat masala, salt, and cornflour. Mix well.

– Take a lime-sized piece of mixture and form into a flat ball. Repeat the process with the rest of the mixture.

– Add the oil to a hot pan. Once hot, add the vegetable balls and cook on both sides until golden.

– Toast your pitta. Spread some butter and hummus (I like to make my own lemon and coriander hummus) inside the pitta. Add the vegetable tikki.