Crispy on the outside and soft inside, these Veg Cabbage Tikkis are a delicious blend of finely chopped cabbage, spices, and herbs. Perfect as a tea-time snack or light appetizer, they’re easy to make and packed with flavor in every bite. 🥬✨
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In a broad plate, assemble the finely chopped cabbage, grated carrot, green bell pepper, finely chopped onion, and coriander leaves.
Add turmeric powder, red chilli powder, kitchen king masala, maggi masala magic (optional), and salt to taste.
Mix the ingredients together and add chickpeas flour for binding.
Combine everything well and shape the mixture into tikkis.
Refrigerate the tikkis for an hour to help them hold their shape.
Shallow fry the tikkis until they turn crisp and golden brown.
Serve hot with your favourite sauces or green chutney.
Squeeze out water from cabbage and carrot and use the water to make soup or dal.
Adjust the spice levels according to your taste preference.
Serve the tikkis hot for the best taste and texture.
Can I use other vegetables in the recipe?
Yes, you can experiment with other vegetables like grated zucchini or finely chopped spinach for added flavor and nutrition.
What can I use instead of chickpeas flour for binding?
You can use rice flour or breadcrumbs as an alternative to chickpeas flour for binding.
Can I bake the tikkis instead of shallow frying?
Yes, you can bake the tikkis at 375°F (190°C) until they turn golden and crisp.
Is maggi masala magic necessary for the recipe?
No, maggi masala magic is optional and can be omitted if unavailable. But it adds good flavour to the tikkis
How can I store leftover tikkis?
Store leftover tikkis in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or oven before serving.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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