Spaghetti Squash Tikkis
Ingredients
- 1 Spaghetti squash Use 3 cups of the flesh
- 1/2 Red Onion
- 1/4 Cup Almond Flour
- 1 Egg
- Few springs Coriander leaves
- 1 tsp Garam Masala Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Red Chili Powder optional
- Salt
- Ghee or Oil
Instructions
- Preheat the oven to 400 degree Fahrenheit. Carefully cut the spaghetti squash in two halves longitudinally with a sharp knife. Spray or drizzle the insides with oil and place it cut side down on a baking sheet. Bake for about 40 minutes till the interiors can be easily pierced with a fork.
- Let the squash cool down and then scoop out 3 cups of the flesh out in a bowl. Sprinkle this with 1/2 tsp salt and let it stand for 15 minutes.
- Squeeze out as much water as you can out of the squash and add to a mixing bowl
- Chop the onion finely and add to the squash mix. Also add a few springs of chopped cilantro if available.
- Next add garam masala, garlic powder, chili powder and salt. Give it a good mix.
- In order to bind this mixture, add an egg and the almond flour.
- Heat a pan on medium heat and add some ghee or oil. Now scoop out a little of the mix and add to the pan. You can also add multiple scoops at a time depending on the side of the pan.
- Flatten the scoops and let them finish cooking on one side. For crispier tikkis, flatten it so its very thin. Should take about 5-10 minutes. Turn them over and cook on the other side. Remove it once its nice and crispy.
- Serve with a side of salsa
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