Singade ki Tikki Recipe - Water chestnuts and dry-fruit tikki.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Water chestnuts (singhade), Potatoes

Cuisine : Punjabi

Course : Snack

Singade ki Tikki

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

Singade ki Tikki Recipe - How to make Singade ki Tikki

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Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Water chestnuts (singhade) boiled peeled and grated20

  • Potatoes boiled peeled and mashed2 medium

  • Oil 2 tablespoons

  • Green chillies ground2

  • Crushed peanuts 1/4 cup

  • Crushed walnuts 4-5

  • Crushed cashewnuts 4-5

  • Cornflour 2 tbsps +

  • Juice of ¼ lemon

  • Chaat masala 1/2 teaspoon

  • Salt to taste

  • For garnishing

  • Thin strips of red capsicum

  • Thin strips of yellow capsicum

  • Thin strips of green capsicum

  • A lemon wedge

Method

Step 1

Heat oil in a non-stick pan, add ground green chillies and sauté lightly.

Step 2

Add peanuts, walnuts, cashewnuts and sauté for 1-2 minutes.

Step 3

Add water chestnuts, mix well and sauté for 5-7 minutes. Transfer into a bowl and set aside to cool for 5 minutes.

Step 4

Add potatoes, cornflour, lemon juice, chaat masala and salt and mix well.

Step 5

Dust your palms with cornflour. Divide the mixture into equal sized balls and shape them into tikkis.

Step 6

Grease the basket of the air fryer with a little oil. Place the tikkis in the basket and fit it to the fryer and cook 180°C for 9-10 minutes.

Step 7

Place a lemon wedge, thin strips of red, yellow and green capsicums on a serving plate. Place the tikkis on the plate and serve hot.

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