Masoor Aur Pudine Ki Tikki

Ingredients list for Masoor Aur Pudine Ki Tikki

• 2 cups Red Lentils Soaked overnight and boiled with salt and drained
• 2 medium Fresh Mint Leaves boiled peeled and mashed
• 1 inch piece Ginger finely chopped
• 3 Green chillies finely chopped
• 1 teaspoon Red chilli powder
• 1 tablespoon Coriander powder
• 1 teaspoon Amchur powder
• 2 tablespoons Fresh mint leaves paste
• to taste Salt
• 2 tablespoons Refined flour (maida)
• 15-20 Cashewnuts chopped
• 3 tablespoons Raisins
• to taste Oil
• for garnish Lemon slices
• a few for Fresh mint leaves

Method

1. Mix together masoor, potato, ginger, green chillies, red chilli powder, coriander powder, amchur, mint paste, salt and maida in a bowl.
2. Place cashewnuts and raisins in a grill pan, pour some oil over it and sauté till golden. Transfer into a bowl and keep aside for some time.
3. Divide the masoor mixture into equal portions. Shape each portion into a katori, stuff with cashewnut-raisin mixture, gather the edges, seal and shape into a tikki.
4. Place in the grill pan, a few at a time, and cook, flipping sides till golden.
5. Arrange a lemon slice and few mint leaves on a serving plate.
6. Transfer tikkis onto the plate and serve hot.

Nutrition Info