Last updated on June 29, 2023
The Tikki, or cauliflower fried cakes, are absolutely delicious. They have a delightful crunch, an authentic Indian flavor, and best of all, they’re incredibly easy to make. With just three main ingredients, you’ll be able to surprise yourself and your family with this tasty treat.
I have a confession to make – after the pictures were taken, I couldn’t resist the temptation and ended up devouring three Tikkis in one go. That’s how good they are! So you can only imagine the satisfaction they bring. Whether you’re planning a picnic, a kitty party, or an office potluck, these Tikkis are sure to be a hit.
To complement their flavors, I recommend serving them with my homemade Keto Tomato sauce. It’s a healthier, low-carb version that surpasses the sugary store-bought options in both taste and nutrition.
When preparing this recipe, it’s important not to overcook the cauliflower and ensure that all the excess water is drained thoroughly. I’ve kept the seasoning simple by adding carom seeds (ajwain), but feel free to experiment with your favorite spices and flavors.
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