Hare Krishna Vegetable Rice Tikkis are delectable rice cutlets made with boiled rice blended with a mix of vegetables. These tikkis serve as a great party appetizer and are ideal for those following a sattvic diet, making them suitable for offering to Krishna.
Hare Krishna Vegetable Rice Tikkis are rice cutlets made with boiled rice blended with mix vegetables. Prepared with love and devotion, these tikkis are a beloved addition to any meal among devotees.
Serving Suggestions
Hare Krishna Vegetable Rice Tikkis can be enjoyed in various delightful ways:
- As a Snack: Serve as a tea-time snack.
- With Chutney: Pair with green chutney or devotee ketchup for a tangy and spicy combination.
- At Gatherings: Perfect for sharing at gatherings and festivals, fostering a sense of community.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 12 tikkis. Store any leftovers in an airtight container in the refrigerator to keep them fresh and flavorful. The tikkis can be enjoyed for up to two days.
PrintVegetable Rice Tikki Recipe
Hare Krishna Vegetable Rice Tikki is a delightful and flavorful snack, inspired by the principles of bhakti yoga. These tikkis combine simple, wholesome ingredients to create a delicious addition to your meals. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 Tikkis 1x
- Category: Appetizers & Street Food
- Method: Shallow Frying
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 1 cup leftover rice or fresh cooked rice
- 1 large potato or 1/2 cup boiled and mashed potato
- 1/4 cup grated carrot
- 1/2 tsp hing (asafoetida)
- 1/4 cup finely chopped capsicum
- 1/4 cup finely chopped spinach (palak)
- 1 tbsp green beans, finely chopped
- 2 tbsp coriander, chopped
- 1 green chili, finely chopped
- 3 tbsp cornflour (or roasted gram/besan flour or rice flour)
- 1/4 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp ginger, grated
- 1 tsp chaat masala powder
- 1/2 tsp garam masala powder
- Juice of 1/2 lemon
- Salt to taste
- 1/4 cup oil (for shallow frying)
Instructions
- Prepare Rice:
- Take a mixing bowl and add the cooked rice. Mash it with a spoon or your hands until soft.
- Mix Ingredients:
- Add the mashed potato, grated carrot, hing, chopped capsicum, chopped spinach, green beans, coriander, green chili, cornflour, turmeric powder, red chili powder, grated ginger, chaat masala powder, garam masala powder, lemon juice, and salt to the mashed rice.
- Mix the ingredients with your hands. If the mixture is too moist, add more cornflour. Do not add water.
- Form Tikkis:
- Grease your palms with a teaspoon of oil to prevent the mixture from sticking.
- Take a small lemon-sized portion of the mixture and flatten it between your palms to form a round-shaped cutlet or tikki.
- Repeat the process with the remaining mixture to make more cutlets.
- Shallow Fry Tikkis:
- Heat oil in a tawa or frying pan over medium heat.
- Once the oil is hot, carefully place 4-5 tikkis in the hot oil.
- Shallow fry the tikkis on medium flame until both sides are golden brown.
- Drain and Serve:
- Remove the tikkis from the pan and place them on absorbent paper to remove excess oil.
- Serve hot with green chutney or devotee ketchup and enjoy.
Notes
- Frying Tip: Shallow fry the tikkis on medium heat to ensure they cook through without absorbing too much oil.
- Variation: Add some finely chopped nuts for extra crunch and flavor.
Nutrition
- Serving Size: 1 tikki
- Calories: 80 kcal
- Sugar: 1g
- Sodium: 150mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg