Chef Abhishek

Soya tikki with tandoori mayonnaise dip.

For all the health conscious out there; here is a tasty alternative to a boring bowl of salad. This totally veg recipe requires only 2 tbsp. of oil; and is a easy way to make instant tikkis that will stay good in the freezer for 72 hours.

Recipe Alergies

Veg Vegetarian

Chef Solutions Ingredients used

Other Ingredients Used

Soya bean granules 100gms
Cashew 10gm
Raisins 10gm
Mayonnaise 50gms
White oil 8 tbspn
Carrot Julienne 5gms
Red Chili Julienne 10gms

Steps Involved in Cooking:

1 .Boil and drain the soya granules with a little salt. Squeeze out excess water and keep aside.
2 .In a non stick pan heat 6 tbspn oil and add the soya granules. Keep the flame on medium to avoid drying up the mixture. Add the chicken aromat powder and 15gms of tandoori seasoning.
3 .Cook the mixture for a while but do not dry the mixture to crumbly texture. It must be pasty. Now set aside and cool for 10 minutes.
4 .Chop the dry fruit roughly into manageable little granules. To the cold mix of soya add the bread crumbs and the dry fruit mix. Mix well and slightly kneed like a dough but very gently.
5 .Heat a nonstick pan or a cast iron pan if available. Add 2 tbspn of oil. Portion into tikkis of desired size (roughly 30-40 gms) and place on the pan. Cook for 50 seconds on each side and place on paper towels.
6 .Add 20 gms of tandoori seasoning to 50 gms of mayonnaise and stir well with a whisk or fork. Ensure that no lumps are there.
7 .Place tikkis on a serving platter and put one dollop of mayonnaise on each tikki. Garnish with carrot and chili julienne. Bon appetite.