Qeema Tikki | Veg Keema Tikki

Qeema Tikki | Veg Keema Tikki is a high protein, nutritious, batter-fried snack which has a crunchy exterior and a soft interior. This is a vegetarian version.

We are on the alphabet Q today in our A to Z series. Q is a very tough alphabet to crack, and I decided to use the word Qeema which is also spelt with the alphabet K.Qeema or Keema, the word comes from the Turkic qıyma meaning ‘minced meat. I am glad Wiki too approves of both spellings.

Well for vegetarians Qeema could be made with Soya or the Nutri Meal, but one can always mince the veggies and make a veggie Qeema. I have had delicious samosas with minced cauliflower, which inspired me to try a Gobhi Qeema Paratha and now a Qeema Tikki | Veg Keema Tikki.

So today’s tikkis are made with minced soya, minced sprouts and minced veggies. The Tikki’s are loaded with protein and make an excellent tea time snack. The Tikkis can be used as a stuffing for Burgers or in Wraps. I had served these in the Bahubali Pakora Platter which was made for the September Mega Marathon. I modified these Qeema Tikkis and made a fresh batch, so you shall find a change in shape too, but the recipe is from my Thali Recipes.

Soya can be easily squeezed and then ground to prepare Soya Qeema/ Keema. Soybean has a peculiar taste and texture, hence it is not something that all like (including me ), but at the same time it is one of the highest protein sources for vegetarians. These Qeema Tikkis are with soya but trust me no one can make out, it is very well camouflaged with the rest of the ingredients, making it a healthy delicious tiki. You can tweak the recipe by changing the sprouts to a different lentil or even use a different set of vegetables, but don’t substitute the minced soya. Let’s check the Qeema / Keema Tikki recipe.

Qeema Tikki | Veg Keema Tikki

Ingredients

Tikki

1/2 cup soya granules
1/2 cup moong sprouts
1 cup mixed veggies
1 cup potatoes, boiled
1 cup spinach, finely chopped
1 tbsp ginger garlic paste
2-3 green chillies
1/2 tsp gram masala
1 tsp kasoori methi
1 tsp lemon juice
Salt to taste

Batter

2-3 tbsp besan
Pinch salt
Water

To Coat

Fine bread crumbs

Method

Soak the soya in hot water for 30 minutes.
Wash thoroughly and squeeze all the water.
Grind in a mixer to a paste. Keep aside.
Wash the moong sprouts, pat dry on a kitchen towel.
Blitz for a few seconds. Keep aside
Mince the cauliflower, peas, carrots.
Sprinkle salt and let stand for 4-5 minutes.
Using a cheesecloth, squeeze out the moisture from the minced veggies. Keep aside.
Wash and chop the spinach very finely, spread on a kitchen towel and let dry under the fan.
Take a bowl and add the minced soya, minced sprouts, veggies spinach, boiled mashed potatoes.
Add ginger-garlic paste, green chilly, gram masala, kasoori methi, lemon juice and salt.
Mix everything very well.
Take a test check to check salt and spices.
Form small tikkis.

Batter

Mix besan and water and make a lump-free batter. Add salt.
The better should be very thin.

Bread Crumbs

Using a mixer, blitz 3-4 slices of bread into fine crumbs.

Assembling

Dip the tikkis in the watery chickpea batter and roll them in the bread crumbs.
Place them in the refrigerator for 15 minutes.
Heat oil.
Deep fry to a golden, making sure not to crowd the pan.

Here are the recipes under the A – Z series of Thali Recipes –

A – Almond Stuffed Dates

B – Bhavnagri Mirch ke Bhajiye

C – Chakundar ka Bharta

D – Dal Bhindi

E – Elaichi Kesar China Grass

F – Fruit Payasam

G – Gatta Capsicum

H – Harabharyachi Usal

I – Imli ki Khatti Meethi Chutney

J – Janta Roti

K – Karela Sindhi Style

L -Limbu Sarbat

M – Makhana Mithadi

N – Navtad na Samosa

Q – Onion Raita

P- Peerkangai Kootu

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Qeema Tikki | Veg Keema Tikki

Course Dinner, Lunch, Snack, Tea Time

Cuisine Indian Cuisine

Ingredients

Tikki

• 1/2 cup soya granules
• 1/2 cup moong sprouts
• 1 cup mixed veggies
• 1 cup potatoes boiled
• 1 cup spinach finely chopped
• 1 tbsp ginger garlic paste
• 2-3 green chillies
• 1/2 gram tspmasala
• 1 tsp kasoori methi
• 1 tsp lemon juice
• Salt to taste

Batter

• 2-3 tbsp besan
• Pinch salt
• water

To Coat

• Fine bread crumbs

Instructions

Tikkis

• Soak the soya in hot water for 30 minutes.
• Wash thoroughly and squeeze all the water.
• Grind in a mixer to a paste. Keep aside.
• Wash the moong sprouts, pat dry on a kitchen towel.
• Blitz for a few seconds. Keep aside
• Mince the cauliflower, peas, carrots.
• Sprinkle salt and let stand for 4-5 minutes.
• Using a cheesecloth, squeeze out the moisture from the minced veggies. Keep aside.
• Wash and chop the spinach very finely, spread on a kitchen towel and let dry under the fan.
• Take a bowl and add the minced soya, minced sprouts, veggies spinach, boiled mashed potatoes.
• Add ginger-garlic paste, green chilly, gram masala, kasoori methi, lemon juice and salt.
• Mix everything very well.
• Take a test check to check salt and spices.
• Form small tikkis.

Batter

• Mix besan and water and make a lump-free batter. Add salt.
• The better should be very thin.

Bread Crumbs

• Using a mixer, blitz 3-4 slices of bread into fine crumbs.

Assembling

• Dip the tikkis in the watery chickpea batter and roll them in the bread crumbs.
• Place them in the refrigerator for 15 minutes.
• Heat oil.
• Deep fry to a golden, making sure not to crowd the pan.

Notes