How to make Dal and Suji Tikki -
Cooked chana dal mixed with suji, potatoes and some masalas, shaped into tikki and shallow-fried.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Bengal gram (chana) (चना)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Dal and Suji Tikki checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Maddur Vade, Tootak . You can also find more Snacks and Starters recipes like Fiery Sichuan Chicken Egg and Chips Kathi Roll - SK Khazana Easter Cupcakes
Dal and Suji Tikki Recipe Card
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 : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Dal and Suji Tikki Recipe
Semolina (rawa/suji) for coating
Bengal gram (chana) cooked ½ cup
Boiled potatoes peeled and mashed 2 medium
Fresh coriander leaves chopped 1 tablespoon
Garam masala powder ½ teaspoon
Turmeric powder ¼ teaspoon
Red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Salt to taste
Fresh bread crumbs ½ cup
Oil for shallow frying
Method
Step 1
Put Bengal gram in a bowl, add potatoes, coriander leaves, garam masala powder, turmeric powder, chilli powder, coriander powder and salt and mix well.
Step 2
Add some breadcrumbs and knead into dough. Set aside for 5 minutes. Divide the mixture into equal portion and shape them into tikkis.
Step 3
Spread semolina on a plate, roll each tikki in it till well coated.
Step 4
Heat some oil on a non-stick tawa. Place each tikki and cook, turning sides, till both sides are evenly golden. Drain on absorbent paper.
Step 5
Serve hot.
Nutrition Info
Calories : 902 Kcal
Carbohydrates : 119.5 gm
Protein : 19.8 gm
Fat : 38.5 gm
Other : Niacin- 4.5mg
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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.
