How to make Chickpeas and Soya Tikki -

Chickpeas and soya granules croquettes wrapped in rotis.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Chickpeas, Soya Granules (सोया ग्रैन्यूल्ज़)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Chickpeas and Soya Tikki checkout Falafel, Falafel, Thai Chilli Cakes, Chole Canapes . You can also find more Snacks and Starters recipes like Rice and Spinach Pastries Chilli Cheese Chakri Aloo Paneer Tikki - Cook Smart Kiwi Lime Muffins

Chickpeas and Soya Tikki

Chickpeas and Soya Tikki Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 7-8 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Chickpeas and Soya Tikki Recipe

  • Chickpeas boiled 1 cup

  • Soya Granules soaked and drained 1 cup

  • Rotis 4

  • Fresh mint leaves chopped 2 tablespoons

  • Chilli-garlic chutney 2 tablespoons

  • Green chillies finely chopped 2 teaspoons

  • Ginger finely chopped 2 teaspoons

  • Salt to taste

  • Oil for deep-frying

  • Eggless mayonnaise 4 tablespoons

  • Tomato seeded and cut into thin strips 1 medium

  • Onion sliced 1 medium

  • Fresh coriander leaves finely chopped 2 tablespoons

Method

Step 1

Put soya granules, chickpeas, mint leaves, chilli-garlic chutney, green chillies, ginger and salt in a bowl and mix well. Divide the mixture into equal portions and shape them into medium sized croquettes.

Step 2

Heat sufficient oil in kadai, gently slide in the croquettes, a few at a time and deep-fry till golden. Drain on absorbent paper.

Step 3

Apply one tablespoon mayonnaise over each roti, place a few croquettes in center lengthwise, top with some tomato, onion and half tablespoon coriander leaves. Bring the two ends of the roti, one over the other, over the croquettes to make a wrap.

Step 4

Arrange the wraps on a serving plate and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.