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Main Ingredients | Tata Sampann Kala Chana, Medium potatoes |
Cuisine | Indian |
Course | Snacks and Starters |
Prep Time | 7-8 hour |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Easy |
Others | Veg |
Ingredients
- 1 cup kala chana
- 2 medium potatoes, boiled and peeled
- Salt to taste
- ¾ teaspoon red chilli powder
- 1 tablespoon crushed coriander seeds
- 1½ teaspoons chana masala
- 1 tablespoon corn flour
- 2 tablespoons oil + for greasing
- ½ cup yogurt
- 1 tablespoon powdered sugar
- Date and tamarind chutney for drizzling
- Green chutney for drizzling
- Yellow Chilli powder for sprinkling
- Black salt for sprinkling
- 1 medium potato, boiled, peeled and cut into cubes
- 4 tablespoons kala chana, soaked overnight
- Sev for garnish
- Freshly chopped coriander leaves for garnish
Method
- In a bowl, add kala chana and soak it overnight. Boil and drain them. Set aside.
- In a large bowl, add boiled chana, mash the potatoes and add into the bowl. Mash the mixture well.
- Add salt, red chilli powder, crushed coriander seeds, chana masala, corn flour and mix till well combined.
- Grease your palms with oil and take a portion of the prepared mixture and shape them into tikkis. Set aside.
- Heat oil in a non-stick tawa, place the tikkis on it and shallow fry till golden and crisp on both sides. Drain on an absorbent paper.
- In a bowl, add yogurt and sugar, mix well.
- For serving, place a tikki on a serving plate, break it lightly. Drizzle prepared yogurt, date and tamarind chutney, green chutney and sprinkle a little yellow chilli powder, black salt, potato cubes, and sprinkle a little soaked kala chana.
- Garnish with sev and chopped coriander. Serve immediately.
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