This is another recipe in collaboration with True Elements and I’m loving their products. More recipes coming up using their raw seeds. I also plan to make an egg less quinoa brownie for my readers very soon. This recipe was something i made on the run without too much planning . This is a delicious recipe using fenugreek leaves/methi and i will add a video of this on my YouTube channel very soon. I am also very happy that i did my first photo shoot for a Premium Indian Sweets brand in Pune and that feeling of taking the first step towards your dream is something else! This recipe is tasty and healthy and can be made using Olive Oil.
How to Cook Quinoa?
Add 1 and 3/4 cup cups water to one cup quinoa and pressure cook for three whistles. I recommend not keeping 2:1 ratio because you don’t want soggy Quinoa. Throwing off excess water is like throwing away all the nutrients in them.
ingredients to make quinoa methi tikki
- 3/4 cup cooked Quinoa
- 1 Boiled Potato
- 1/4 cup chopped fenugreek leaves
- 1/8 cup chopped coriander leaves
- salt to taste
- 2 tsp chilli powder
- 1 tsp garam masala powder
- 1/2 tsp haldi powder
- 1/4 tsp Dry Mango Powder.
Take 3 tbsp whole wheat flour or cornflour and mix with 2 tbsp water.
In a plate pour 1/4 cup bread crumbs.
method of making quinoa methi tikki
in a bowl mix cooked quinoa and potato. add the rest of the ingredients and mix well. this will make about 6 tikkis and you may want to divide it into 6 equal portions and then put it back in the fridge. meanwhile make the slurry and keep the bread crumbs ready, dip the tikkis in the slurry and then roll into bread crumbs.
toast on a pan with some oil until crispy.
serve with coriander chutney.