The Husband and I eat vegetarian burgers for dinner occasionally. It’s a tried and tested recipe and we like it. However, I recently tried a new mushroom tikki recipe and it turned out really fab so the next time we make vegetable burgers, I may just make larger mushroom patties with this recipe and try it instead – they were that good! This mushroom tikki recipe is adapted from a recipe in the new Anjum Anand book I was sent a copy of Anjum’s Quick and Easy Indian which incidentally has one of the prettiest covers on a cookbook I have seen. I leafed through all the recipes so here’s a mini review.

The recipes are all very easy and I didn’t see anything that will take longer than 30 mins, true to the title of the bookMost of the recipes have an image to go with it which is a big deal for me since I like to visually see how a finished dish looks likeThe book is sturdy but not heavy so its easy to use in the kitchen and carry it aroundThe section on Indian tapas is my favourite and the idea to use Vietnamese rice paper rolls with Indian masala dosa filling? Brilliant!A majority of the recipes are not vegetarian so if you are vegetarian, then this book may not be for you. You can adapt and make it plant-based, of course

Step by Step Mushroom Tikki Recipe:

  1. Add 1 teaspoon oil to a pan and add the mushrooms and some salt. Saute until the mushrooms let out water and the water evaporates. Adding salt brings out the moisture from the mushrooms so when we fry the tikkis, it won’t be moist and absorb too much oil
  2. Add the ginger and garlic and saute for another 30 seconds until fragrant. Remove and transfer this to a bowl.
  3. In a small dry skillet, dry roast 3 tbsp gram flour (besan) until it turns a slightly darker shade (not more than 3-4 mins)
  4. Add 2 tbsp of the gram flour to the mushroom mixture and mix well. We can add the remaining later if we need it (I did).
  5. Now add all the remaining ingredients except breadcrumbs and mix thoroughly. The resultant mixture should not be too wet or moist and you should be able to easily shape small tikkis or cutlets. I found mine to be too moist so I added the remaining gram flour and also about 3 tbsp of breadcrumbs.
  6. Heat enough oil in a skillet to submerge your tikkis halfway. Shape the tikkis into whatever size you prefer, coat generously with bread crumbs, and fry in the oil until golden brown. Serve hot with mint coriander green chutney or ketchup. Disclaimer: this is not a sponsored post. I did receive a copy of the cookbook but all opinions, burnt tikkis, and typos are my own.