Broccoli Tikki

• 500g broccoli
• 4 medium potatoes, washed with skin on
• 1 tbsp oil
• 2 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tsp salt
• 2 green chillies, finely chopped
• ½ tsp turmeric
• 1 tsp chaat masala
• 3 spring onions
• handful fresh coriander

Method

1. Place potatoes with the skin on into a pan and cover with cold water and bring to the boil. Reduce the heat and leave to cook gently until soft. Drain and cool.
2. Once cooled, peel the skin off with your fingers and discard. Grate the potatoes into a bowl and set to one side.
3. Chop the broccoli florets so they finely shredded.
4. Heat a frying pan and toast the cumin and coriander seeds until they become fragrant, remove and set to one side to cool then grind to a powder.
5. Heat a large frying pan and add 1 tbsp oil add the shredded broccoli. Toss to start it cooking and add the coriander and cumin powder.
6. Add the salt, turmeric, green chillies and chaat masala.
7. Once the broccoli has softened (about 6-7 minutes), remove the mixture from the heat and leave to cool. 
8. Add some of the potatoes in and mix it all together add more potatoes until the mixture has combined.
9. Add the fresh coriander and the spring onions. You should end up with a lovely thick mixture. Check the seasoning adjust if required.
10. Wet your hands, to stop the mixture sticking to your fingers and take a ball mixture. Shape into patties or tikki, roughly 7cm in diameter and about 2cm thick.
11. Repeat until they are all made. Place in the fridge until you are ready to cook them.
12. Heat a frying pan or tava and place the tikki on for 2-3 minutes until they turn a lovely brown colour. Turn the tikki and cook the other side too.
13. These are very delicate so be gentle. Remove and place on a baking sheet and keep warm in the oven until you are ready to serve them.

Served with

These make a great starter dish served with a dollop of warming chilli tomato chutney.