The tikki or cauliflower fried cakes are yummy, crunchy, have an authentic Indian taste, and are so easy to make. With just three main ingredients you will be able to surprise yourself and your family too.
I also have an honest confession to make, after the pictures were taken, I just couldn’t resist myself and ate three tikki’s at one go. So you can imagine how good they are. Next time you are going for a picnic, kitty party or office pool lunch, make these tikki’s and I can bet that they will be a hit. Serve them with my Keto Tomato sauce, which is a healthier low-carb version, better than the sugary versions in the market.
The important thing to remember in this recipe is to ensure that the cauliflower is not overcooked and the water is completely drained from it. I have only added carrom or ajwain seeds to the mixture, but you can add any spices you want.
If you ask me, the simpler the taste the better the flavor will be.
Keto Tikki/Cauliflower Cakes Recipe
- Micro safe box
- Non-stick pan
- 180 gm Grated Cauliflower
- 60 gm Amul mozzarella Cheese
- 1 tsp Dried Garlic powder
- 1 tsp Dried Onion powder
- Less than half tsp Carrom Seeds/Ajwain
- 3 tbsp Coconut oil for frying
- White salt and Pink salt according to taste
- Half a cup chopped fresh Coriander
- 5 tsp Telephone brand Isabgol or Psyllium Husk
- Wash a fresh Cauliflower head and pat it dry.
- Grate it and squeeze all the water out of it. This is the most important step of this recipe so be patient and remove as much water as you can.
- Now in a micro safe box put the cauliflower and micro it on high for four minutes. The lid of the box should be lightly placed on it.
- Let it cool down and grate the cheese in the meantime. I have used mozzarella as it binds well and becomes nice and stringy on cooking.
- Now in a bowl put the cauliflower and the cheese.
- Add the garlic, onion powder, 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 eight parts.
- Apply a few drops of coconut oil to your palm and start giving the shape of tikki to the mixture, they should resemble crab cakes. The mixture is not tough to handle and a little pressure of the palm gives it the desired shape.
- 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 or sauce.
- Net Carbs – 1.2 g
- Protein – 2.3 g
- Fats – 6.6 g