For Cutlets – Blend garlic, green chilies, grated ginger into a fine paste.
Wash and blanch Broccoli florets in a hot water containing turmeric and salt. Drain off the water completely.
Run through a food processor or mince it using a mixer. Don’t make a paste.
In a wok or nonstick pan heat oil. Add cumin seeds. Let it splutter.
Add finely chopped onion. Cook till translucent.
Add prepared green paste. Cook till raw aroma goes away.
Add turmeric powder, garam masala, salt. Stir for few seconds.
Add minced broccoli florets. Mix well till mixture combined well with the masala.
Add grated potato. Mix well. Sauté for a few seconds.
Add lemon juice. Mix well.
Mash the mixture well using spatula or masher.
For Slurry - In a bowl, take rice flour, salt. Add water slowly. Mix it until form a thick slurry.
Spread toasted rolled oats in a plate.
Divide stuffing into 8-9 equal parts. Shape them into a smooth ball.
Press in between palms shaping them into a small tikkis or cutlets.
Dip them in prepared batter and Roll in toasted rolled oats.
In a nonstick pan or griddle, heat oil, place cutlets on it. Fry for 1 minute on low medium flame.
Flip it over and let it fry for 1-2 minutes from another side. Drizzle some Oil.
Flip it again and cook until golden brown and crisp from both the sides.
Once cooked properly transfer it on a plate.
Serve hot with tomato ketchup or any dip.
