Methi Tofu Tikka

About Methi Tofu Tikka

Ingredients

• Tofu, cut into cubes 150 gms
• Fenugreek powder 1 tsp
• Spinach puree 3 tbsps
• Ginger-garlic paste 1 tbsp
• Low fat yogurt ¼ cup
• Coriander powder 1 tsp
• Garam masala powder ½ tsp
• Chaat masala 1 tsp + to sprinkle
• Salt to taste
• Sunflower oil 1 tbsp
• Lemon juice ½ tbsp

How to Make Methi Tofu Tikka (Stepwise Photos)

Method

1. Take tofu cubes in a bowl, add spinach puree, ginger-garlic paste, low fat yogurt, fenugreek powder, coriander powder, garam masala powder, chaat masala and salt and mix well. Keep the bowl in the refrigerator for 1½ hours to marinate.
2. Heat oil in a non-stick pan, add marinated tofu cubes and cook, turning sides till they are evenly golden on all sides.
3. Arrange the tofu tikka on a serving platter, drizzle lemon juice over them, sprinkle some chaat masala and serve hot.

Additional Tips and Tricks

1. Serving Suggestion : Methi Tofu Tikka is an interesting appetiser that is best served hot with mint chutney, salad, an aperitif or a soft drink/aerated beverage. You can eat it as a filling in soft, light Roomali rotis or in lachha paranthas as a roll..

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps