New Update
| Main ingredients | Green garlic bulbs with stalks, Fresh pigeon peas (taza toovar dana), Roasted chana dal, Ginger, Green chillies, Cumin seeds, Fresh spinach leaves, Dried mango powder, Garam masala powder, Sugar, Pressed rice (poha), Oil, Thick yogurt, Curd chillies |
| Cuisine | Indian |
| Course | Snacks and starters |
| Prep time | 20-25 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- ½ small bunch of green garlic, finely chopped with the stalks
- 2 cups boiled fresh pigeon peas (taza toovar dana)
- 2 tablespoons roasted chana dal
- 1 inch ginger, roughly sliced
- 2-3 green chillies, broken
- 1 teaspoon cumin seeds
- 15-20 fresh spinach leaves, blanched and drained
- ½ teaspoon dried mango powder (amchur)
- ½ teaspoon garam masala powder
- 1 teaspoon sugar
- Salt to taste
- ½ cup roasted pressed rice (poha), coarsely crushed
- Oil to shallow-fry
- 1 cup thick yogurt
- 2-3 curd chillies, deep-fried
Method
- Put the roasted chana dal in a chopper jar, add ginger, green chillies, cumin seeds, green garlic bulbs with stalks and process the mixture coarsely. Add boiled pigeon peas, spinach leaves, dried mango powder, garam masala powder, sugar and salt and coarsely process the mixture.
- Transfer the mixture into a bowl. Take crushed pressed rice in a plate.
- Divide the ground mixture into equal portions and shape each into a ball. Roll each ball in crushed poha till well coated.
- Heat sufficient oil in a non-stick shallow pan. Press each ball slightly and place in the pan and shallow-fry, turning sides till both sides are evenly golden and crisp. Drain on absorbent paper.
- To make the dip, take yogurt in a bowl. Crush the fried chillies and add to the yogurt and mix till well combined. Transfer it into a serving bowl.
- Arrange the tikkis on a serving platter and serve hot with the dip.
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