Go Back

Mushroom Tikkis flavoured with Nigella Seeds

Just as I am writing this, there are gusty winds blowing and it's starting to pour and instantly there is the unmistakable mitti ki khushboo or the sweet smell of the freshly drenched soil. The weather feels suddenly quite bearable and I am craving for a large masala chai. It rained like this the ev
Print Recipe Pin Recipe

Ingredients
  

  • 1/4 tsp kalonji Seeds or Nigella
  • 4 cloves garlic finely chopped
  • quartered pack mushrooms , cleaned and 1 (to make 2 heaped cups or so)
  • 1 potato medium , boiled , peeled and smashed
  • 1 onion medium , finely chopped
  • 1/2 tsp red chilli powder
  • 1/4 tsp garam masala powder
  • 1 tsp coriander powder
  • 1 tsp salt
  • 2 tbsps coriander leaves chopped
  • 1/2 cup rava

for browning tikkis

    Instructions
     

    • Boil the mushrooms in1/4 cup water or microwave on high for 4 minutes, till soft. Drain and cool. Grind this in a small jar into a coarse paste. You could also use a ricer to mash this. Keep aside.
    • In a non stick pan, heat 1 tsp oil. Sizzle the Nigella seeds in oil for a few seconds, add the chopped garlic. Saute for a brief while. Do not brown. Put it in the chopped onions with a pinch of salt and saute until soft and lightly browned. This will take around 3-4 minutes.
    • Next, add the coarsely ground mushrooms and stir for 3-4 minutes on high heat, till the mixture is dry. Remove into a bowl and cool for 5 minutes or so.
    • In the same bowl, add the smashed potatoes, remaining ingredients and season with salt to taste. Taste the mixture for salt and spices.
    • Spread the rava/semolina on a flat dish. Shape the mixture for the tikkis into thick rounds. I made 4 large tikkis from the above mentioned quantities. Handling them gently, coat on both sides with rava and shallow fry on a greased non-stick pan or grill for 3 minutes on each side till brown and crisp.
    • Serve in a burger bun or as it is with ketchup or chutney.

    Notes

    Notes:
    Boiling and grinding the mushrooms brings out a lot of flavour from them and the nigella seeds are a powerhouse of taste. Less is more in this case and just 1/4 tsp keeps the oniony taste going throughout.
    If you find the tikkis somewhat fragile to handle, then put it in the fridge for 30 minutes before shaping and browning. If that doesn't help either, add in some bread crumbs to the mixture.
    Between starting this post and ending it, the rains have ceased and the sun is trying to come out once again to terrorise us :)
    Since Tikkis are so Indian and there are two hearty vegetables in this one, I shall submit this for the T of Indian Vegetables at Nupur's!