Keto Tikki (Cauliflower Cakes) Recipe

Priya Dogra

8 years ago

The Tikki, or cauliflower fried cakes, are absolutely delicious. They have a delightful crunch, an authentic Indian flavor, and best of all, they’re incredibly easy to make. With just three main ingredients, you’ll be able to surprise yourself and your family with this tasty treat.

I have a confession to make – after the pictures were taken, I couldn’t resist the temptation and ended up devouring three Tikkis in one go. That’s how good they are! So you can only imagine the satisfaction they bring. Whether you’re planning a picnic, a kitty party, or an office potluck, these Tikkis are sure to be a hit.

To complement their flavors, I recommend serving them with my homemade Keto Tomato sauce. It’s a healthier, low-carb version that surpasses the sugary store-bought options in both taste and nutrition.

When preparing this recipe, it’s important not to overcook the cauliflower and ensure that all the excess water is drained thoroughly. I’ve kept the seasoning simple by adding carom seeds (ajwain), but feel free to experiment with your favorite spices and flavors.

Keto Tikki/Cauliflower Cakes Recipe

The elusive and yummy ‘tikki’ has just joined the Keto wagon. Yes, you heard me right. Next time you want to have a crispy and spicy snack, make the Keto Tikki

Course Snack

Cuisine Indian

Keyword Keto Tikki/Cauliflower

Prep Time 15

Cook Time 10

Total Time 27

Servings 6

Calories 73kcal

Equipment

Micro safe box
Bowl
Spoon
Non-stick pan

Ingredients

180 gm Grated Cauliflower
60 gm Amul mozzarella Cheese
1 tsp Dried Garlic powder
1 tsp Dried Onion powder
Less than half tsp Carrom Seeds/Ajwain
3 tbsp Coconut oil for frying
White salt and Pink salt according to taste
Half a cup chopped fresh Coriander
5 tsp Telephone brand Isabgol or Psyllium Husk

Instructions

Wash a fresh Cauliflower head and pat it dry.
Grate it and squeeze all the water out of it. This is the most important step of this recipe so be patient and remove as much water as you can.
Now in a micro safe box put the cauliflower and micro it on high for four minutes. The lid of the box should be lightly placed on it.
Let it cool down and grate the cheese in the meantime. I have used mozzarella as it binds well and becomes nice and stringy on cooking.
Now in a bowl put the cauliflower and the cheese.
Add the garlic, onion powder, both the salts and carom seeds. Mix well.
Add the fresh coriander and mix some more. Use the back side of the spoon to mash the batter, and make it even and smooth.
Now add the Psyllium Husk and mix some more for three to four minutes.
Roughly divide the batter into eight parts.
Apply a few drops of coconut oil to your palm and start giving the shape of tikki to the mixture, they should resemble crab cakes. The mixture is not tough to handle and a little pressure of the palm gives it the desired shape.
Start placing the tikkis directly on the hot pan.
Let the tikkis cook on one side for four to five minutes before you flip them gently. Keep the heat at medium.
Flip as many times, till the time you do not get an even golden color and a crispy outside.
Enjoy them hot with your favorite chutney or sauce.