Preparation time: 30 minutes
Cooking time: 20 minutes
Serves: 4
Ingredients:
For outer covering
4 potatoes boiled and mashed
1/2 cup bread crumbs
1/2 tsp dania powder
1/4 tsp degi mirch powder
1/4 tsp amchoor powder
1-2 chopped green chilies
1/2" grated ginger
salt to taste
Oil for shallow frying
For filling
1/2 cup boiled channa dal
50 gms grated cottage cheese
1/4 tsp catch sabzi masala
1/4 tsp dania powder
1/8 tsp degi mirch powder
1/8 tsp amchoor powder or chaat masala
1/2 onion finely chopped
1 chopped green chilies
1/2" grated ginger
1 tbsp chopped coriander leaves
8-10 rasins chopped
Other ingredients:
Tamarind chuttney
green chuttney
pomegranate seeds
grated radish or finely sliced onions or sev as per availability an d taste (I used grated radish squeezed and colored yellow with a drop of food color)
green chilies to taste
2 cups hung curd
salt to taste
degi mirch to sprinkle
chaat masala or jeera powder or both to sprinkle
Method:
- Mix all the ingredients of outer covering in a bowl except oil and divide in four equal portions. Keep aside.
- Mix all the ingredients of filling in another bowl.
- Make round balls of each portion of outer covering, flatten a bit and place spoon full of filling on it.
- Pick up the edges and seal the filling inside the tikki. Do the same with rest of the tikkies.
- Heat a pan or tava , pour some oil on it and shallow fry the tikkies from both sides till brown in color. (If required pour some more oil on the sides of the tikki)
- Whisk the hung yogurt in a bowl if required add some milk or water if the yogurt is very thick.
- Now place the tikki in a plate and pour whisked yogurt,tamarind chuttney, green chuttney,pomegranate seeds ,grated radish or finely sliced onions or sev ,green chilies to taste, sprinkle salt,degi mirch, chaat masala or jeera powder or both and serve hot.
No comments:
Post a Comment