One of my favorite things to do in the kitchen is to meld the flavors of two different countries. Recently, I’ve been finding myself grabbing spices that don’t traditionally go with a dish. If you know me, you know I love experimenting with fusion dishes and eating at fusion restaurants. Here’s a fun take on a common Indian snack food – za’atar broccoli tikki! These bronzed, crispy-on-the-outside spiced broccoli patties are served with a beetroot tahini sauce.
- 2 heads of broccoli
- 2-3 shallots, diced
- 3 cloves garlic, minced
- 1/2 cup cilantro, chopped
- 1 cup of shredded cheese (of choice)
- 1/2 cup bread crumbs
- Lemon, to taste
- 2 tbsp za’atar seasoning
- 1 tsp red chili powder
- 1 tsp chaat masala
- Salt and pepper to taste
- 2 flax egg (sub: egg)
- 3 tbsp olive oil (1 reserved for cooking)
- 1 cooked beet
- 1 cup tahini
- 1 cup Greek yogurt
- Lemon juice
- Za’atar seasoning, to taste
- Salt and pepper, to taste
- Start by bringing a pot of salted water to a boil.
- Drop in 2 heads of broccoli cut into florets. Cook for 2 minutes or until fork tender.
- Transfer broccoli to a food processor and blitz until they form small chunks.
- Add to a large mixing bowl. Add in all the other ingredients and mix with a wooden spoon or by hand. If the mixture is not sticky enough to form a patty, add more oil or another egg.
- Start to form small balls with your palms and then flatten into discs.
- Heat a large flat pan on medium heat. Cover pan with olive oil.
- Sear the tikkis for about 2-3 minutes on each side or until golden brown.
- For the sauce, add all the ingredients to a food processor and blend until smooth.
- Serve tikkis with sauce and garnish with cilantro, lemon slices, and more za’atar!
For more details about Sanjanaa Sushant, visit her on Instagram
Be sure to check out Crispy Air Fryer Tofu and Tofu Pakoda for more amazing recipes on SEEMA