To make this Healthy High Protein Tikki suitable for a vegan diet, simply substitute ghee with a plant-based oil like coconut oil or olive oil. Additionally, ensure that the soya chunks you use are vegan-friendly, as most are.

If you don't have chana dal, you can substitute it with split yellow peas or cooked lentils. Keep in mind that the texture and flavor may vary slightly, but these alternatives will still provide a good protein source.

To store leftover Healthy High Protein Tikki, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. For longer storage, consider freezing them; just ensure to separate each tikki with parchment paper to prevent sticking.

These Healthy High Protein Tikkis pair wonderfully with a variety of dipping sauces. Consider serving them with mint chutney, tamarind chutney, or a yogurt-based sauce with herbs for a refreshing complement to the flavors.

To make Healthy High Protein Tikki No Deep Fry, start by soaking chana dal and soya chunks. Blend the soaked ingredients with spices until smooth, then mix in chopped vegetables and nuts. Shape the mixture into tikkis and cook them in ghee on a non-stick pan until golden brown and crispy on both sides.