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Keto Broccoli Cutlet
Keto Broccoli cutlet is a healthy meal in itself.
Total Time
30
minutes
mins
Course:
Snack
Cuisine:
American
Keyword:
broccoli, keto, snack
Ingredients
1
medium
Broccoli
1/2
cup
Grated Cheddar Cheese
1
tsp
Ginger Garlic Paste
2
tbsp
Green Chillies
1
tbsp
Psyllium Husk
1
tsp
Red Chilli Powder
1/2
tsp
Turmeric Powder
1
tsp
Coriander Powder
1
tsp
Aamchur (Dried Mango Powder)
Salt to Taste
1
tbsp
Coriander Leaves
4
tbsp
Coconut Oil/ Ghee
Instructions
Boil salted water in a heavy bottomed vessel.
Chop the broccoli into florets (along with the stem) and add them to the boiling salt water for 1-2 minutes.
Drain the water completely and let it cool.
Grind it coarsely in a mixer to get a rava like texture. Squeeze the “rice” in a muslin cloth to drain all water.
Take the bowl and mix all the ingredients except oil.
Divide them into equal portions and make balls.
Flatten each balls like a thick disc.
Cover them and refrigerate it for an hour.
Heat a non-stick tawa place the 2-3 tikkis on it, depending on the size of the the tawa.
Drizzle some oil and allow it to cook on low heat until golden brown on both sides.
Remove the excess oil in a tissue.
Serve hot with mint chutney, yoghurt and garlic dip or keto mayo.
Notes
Keto Broccoli cutlets can be refrigerated and reheated the next day.