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In plant based kitchen, Indian food, full of flavor and aromas plays a very special role. Here’s a recipe for carrot and cauliflower tikka masala fritters, inspired by traditional food from India and Pakistan. Get ready to see how many flavors simple veggies with good spices have.

Ingredients (serves 4 – about 14 fritters):


300 g cauliflower

2 carrots

fresh parsley

2 tablespoons ground flaxseed + 5 tablespoons hot water

1 tsp onion powder

2 tsp tandoori masala spice mix

1 tsp sweet pepper

2 tbsp chickpea flour


black pepper

Additionally: ground flaxseed meal to coat the fritters


2 ginger slices

1 tsp sugar

1 tsp cinnamon

1 onion

2-3 cloves of garlic

1 tsp cumin

1 tsp dried coriander

1/2 tsp of turmeric

1 tsp sweet pepper

1 tsp chili pepper

1 tsp garam masala

1 cup tomato puree

½ cup water

3 tbsp coconut milk

1 tbsp olive oil


Pulse cauliflower florets and carrots in a food processor until they are the size of grains of rice. In a small bowl, combine the flaxseed meal and water. Stir to combine. Add the flaxseed mixture, parsley and spices to the veggies. Season with salt and pepper. Then add chickpea flour. Mix well. Shape small sized round fritters out of the mixture. Coat each fritter in ground flaxseed meal.

Fry until golden brown.

Prepare the sauce.

Chop the garlic and onion finely. Heat the olive oil on a deep frying pan. Add ginger slices, onion and garlic and fry for about 2 minutes, stirring constantly, until the onion turns gold. Add the spices and mix well. Fry with the spices for about a minute but avoid burning the spices. Add tomato puree and water. Add sugar and mix. Cover and cook over low heat for a few minutes, while tossing. At the end add coconut milk. Transfer the fritter to a large pan and cover them with the sauce. Simmer for a few minutes. Serve with rice and favorite salad. Enjoy!

kotleciki marchewkowo kalafiorowe w sosie tikka masala

kotleciki marchewkowo kalafiorowe w sosie tikka masala