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.

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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.

Other applications:

  • Basic Chicken bullion with mirepoix (onion, carrot, leek and celery {2:1:1:1})vegetables.
  • Tandoori fish tawa kebab.


  • Tikkis once made can be deep frozen for 72 hours.
  • Deep frying.
  • baking at 170˚C for 6 minutes is also an option.
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