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Qeema Tikki | Veg Keema Tikki

Course Dinner, Lunch, Snack, Tea Time
Cuisine Indian Cuisine



  • 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


  • 2-3 tbsp besan
  • Pinch salt
  • water

To Coat

  • Fine bread crumbs



  • 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.


  • 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.


  • 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.