Posting after a week :-). I do need to post lot of non-recipe articles which I start from hopefully tomorrow. This week theme for DFT is kebabs and tikkis. So now coming to today’s Diabetic friendly recipe, this is a baked version of vegetable tikki and here I have used green zucchini with spinach and corn kernels. Zucchini is a light and versatile veggie and we all know the health benefits of spinach. So thought of combining the both and to be honest, for the first it came out well. I am a big time pearl onions or shallots lover. So I prefer them over regular onions. But you can go for regular onion or even try without onion. Here is the recipe that I tried.
- Green Zucchini – 2
- Cilantro chopped – 2 tbsps
- Spinach chopped – 1/4 cup
- Frozen corn – 1/4 cup (You can use the fresh ones too)
- Shallots finely chopped – 2
- Oil – 2 tsps + greasing the baking tray
- Besan/Gram flour – 2 tbsps
- Madras curry powder – 2 tsps
- Chaat masala – 1 tsp
- Garam masala – 1 tsp
- Salt – 3/4 tsp
- Peel the zucchini skin and grate them. (Squeeze as much water as you can)
- Heat the kadai and add the 2 tsps of oil.
- Once the oil is hot add the chopped shallots and cook them for a minute.
- Now add all the veggies one by one except for cilantro and the masalas and salt.
- Mix them well and cook till the water evaporates.
- Now let this mixture cool down and then add the besan and chopped cilantro and mix well.
- While the mixture is cooling down, you can preheat the oven to 375 degree F.
- Grease the cookie tray and make small balls from the mixture and flatten them to tikkis.
- Bake them for 10 minutes and each side.
Thats it. Soft and crisp zucchini tikkis are ready.
You can use these tikkis as patties for your sandwich which makes a nice meal too. :-)
Disclaimer: I am not a nutritionist or dietitian. My knowledge and information is based on my research and reading from different resources. Please consult your doctor or dietitian before making any changes to your diet.