Broccoli Tikki with Quinoa Flour tacos – Gluten Free


Somedays the words play peek-a-boo.

They just don’t come out from the recesses of my brain. Today seems to be a day like this. I’ve been sitting in front of my iPad trying to enter a few words at a time and my eyes just wander over to random Instagram accounts.

I’ve checked out dogs and cats and flowers and sunshine in Africa and even how moving candles can create whorls of light that freeze in the nano second appertures allow them in.

Totally random. 

I’m not looking at food. I can’t afford to gain any more weight when I’m not working out. So food pictures are a big no.

So this happens. 

It rained in Mumbai last night and I had broccoli sitting in the bin in my fridge. I needed to do something to it.

So this.

And the tamarind chutney is a no brainier. My boys love all things sour. This is the one time I’ve sweetened tamarind chutney with Hershey’s strawberry syrup .Check out a few more of Rakhee Vasvanis recipes here 

You can omit it, but trust me, it’s worth trying out At least once.

I baked the broccoli patties. Because I find, I don’t have the patience to hover around a frying pan. Baking patties is the safest way. Set the timer for 15 minutes and come back after 55 if you’ve forgotten, and flip them over to complete baking them.

And Of course, you’ll use a lot less oil.

I’ve used oil sprays. I never used the PAM sprays that I had for anything but greasing my baking tins but this ghee spray, smells alike and tastes like ghee. So I spray that and like it too.

You can of course brush ghee or oil.

Since these are totally gluten free, I’ve not added bread crumbs. But if you’re OK with bread feel free to add that.

Start with the tamarind chutney. And stash in a glass jar in the fridge. 

It’s a three step process that I have broken down for you. If you don’t have Quinoa flour, use any other gluten free flour.

For the 

Broccoli Tikki with Quinoa Flour tacos – Gluten Free

For the baked broccoli tikkis

1 medium sized broccoli
2-3 cloves garlic

1 large potato boiled and mashed while it is still warm
Chopped green corriander

1 egg to bind -optional

Salt ,pepper, chaat masala , red chilli flakes and garam masala to taste
Melted butter or desi ghee to baste

Wash and dry the broccoli well.
Grate the broccoli . Peel the stalk of the broccoli and grate the soft part too. That contains all the VIT C.

Add the mashed potato and seasonings. Taste.
Add the egg if using and mix well. Make small tight balls and press lightly to flatten them.
Place on parchment paper lined baking tray that you have lightly greased with oil or ghee. Preheat oven to 200℃.
Brush with the oil or melted ghee.
Bake for 15 minutes flipping over once. Baste again. 

Turn on your broiler or grill at the highest setting and broil two minutes each side.
Bake till crisp.

For the quinoa flour tortillas or rotis.
1 cup quinoa flour
Salt ,red chilli powder to taste
Chopped corriander ,finely chopped ginger
1 Very finely chopped onion 

1 cup boiled mashed potato or 1 cup cooked chana dal with all the liquid

Ghee/ butter/ refined oil to pan fry/roast

I’ve made these quinoa flour rotis or tortillas with dal and with potatoes. Both work very well. The dal must be cooked well and be mashed.

You’ll need approximately 1/2 cup dal for a cup of flour .

When you use potatoes, they must be warm, if not hot ,else the dough will not bind.

So if you’re using leftover potatoes , make sure to microwave them first.

Don’t over knead the dough or you’ll get a cracker like texture for the roti .

In a bowl, place the mashed potato or cooked dal, salt ,red chilli powder, ginger and corriander . Mix well.
Add 1 cup quinoa flour and knead. 
Rest 30 minutes.
Make small balls and roll out 3 inch rotis.

If your dough is sticky roll out the rotis between cling film or parchment paper. 
Pan fry or toast the quinoa flour roti or tortillas with a small amount of ghee or oil
Place aside.

For the Strawberry Imli chutney
1 cup tamarind puree
8-10 deseeded chopped dates
3-4 tbsp strawberry syrup(hersheys)
salt ,red chilli powder , 1/2 tsp bhuna zeera powder

Chop the dates . Place the tamarind puree , 1/2 cup water and dates in a saucepan. Boil and cook till dates get soft. Season with salt ,chilli powder and bhuna zeera powder.
Mix well.
Add the strawberry syrup and mix well. Give one boil and cool. You can blend it and strain it or use as it is.
If you don’t have strawberry syrup use jaggery or sugar

For the Salad.

We just sliced onions and added salt and red chilli powder with some coriander and lemon juice and set it aside till soft.

You can use lettuce and cabbage etc and make a salad.

To assemble the  tacos…
Place the quinoa flour rotis or tortillas on a plate. Top with one broccoli tikki and some chopped onions. Swirl some mayonnaise over for effect.
Pour a little strawberry chutney over the mini tacos when you serve them.

Enjoy this little gluten free treat.
It’s healthier to bake it and use the least amount of fat possible. Let this also be an indulgence.

Make an effort to eat healthy. You can compensate with a slice of that salted caramel tart tomorrow.

Because life is what you bake of it.

 

Disclaimer: This is not a sponsored post. However if you wish to purchase Quinoa flour from www.organicfarmersco.com ,you may use the code BAKETITUDE10 to avail a 10% discount.

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