New Update
| Main ingredients | Sprouted brown grams (kale chane), Red chillil powder, Garam masala powder, Cumin seeds, Coriander seeds, Dried red chillies, Ginger, Fresh coriander leaves, Mustard oil, Mustard seeds, Onion, Tomato, Green chillies, Turmeric powder, Coriander powder |
| Cuisine | Uttarakhand |
| Course | Main course vegetarian |
| Prep time | 15-20 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Spicy |
| Level of cooking | Moderae |
| Others | Vegetarian |
Ingredients
- 2 cups sprouted black Bengal grams (kale chane)
- Salt to taste
- 1½ teaspoons red chilli powder
- 1 teaspoon garam masala powder
- 2 tablespoons oil
- 1 tablespoon + 1 teaspoon cumin seeds
- 2 tablespoons coriander seeds
- 5-6 dried red chillies
- 1 inch ginger, roughly chopped
- ½ cup fresh coriander leaves
- 2 tablespoons mustard oil
- 1 teaspoon mustard seeds
- 1 large onion, chopped
- Salt to taste
- 1 large tomato, chopped
- 2 green chillies, slit
- ½ teaspoon turmeric powder
- 1 teaspoon coriander powder
- 2 tablespoons chopped fresh coriander leaves + for garnish
Method
- Put black Bengal grams into a grinder jar and grind to a coarse paste and transfer into a bowl. Reserve half the mixture in another bowl.
- Add salt, ½ teaspoon red chilli powder and, ½ teaspoon garam masala powder to the first bowl and mix well.
- Divide the mixture into equal portions and roll into balls, flatten each ball to make tikkis.
- Heat oil in a shallow non-stick pan, arrange the tikkis in the pan and cook on medium heat for 4-5 minutes. Flip and cook on other side for 2-3 minutes more. Drain on absorbent paper and set aside.
- Heat another shallow non-stick pan, add 1 tablespoon cumin seeds, coriander seeds and dried red chillies, mix and dry roast for 1 minute. Allow to cool.
- Transfer into a grinder jar, add ginger, coriander leaves and 2-3 tablespoons water and grind to a coarse paste.
- Heat mustard oil in a pan, add mustard seeds and once they start to splutter, add 1 teaspooon cumin seeds, onion and salt, mix and sauté till onion turns golden brown. Add tomato, mix and saute till soft and pulpy.
- Add green chillies and mix well. Add 1 teaspoon red chilli powder, ½ teaspoon garam masala powder, turmeric powder, coriander powder and ground paste, mix well and saute for 1 minute.
- Add reserved ground grams and mix well.
- Add 3 cups water and once the mixture comes to a boil, lower the heat, cover and cook for 10-12 minutes.
- Add coriander leaves and mix well.
- Arrange the tikkis in a serving plate and pour the gravy over them. Sprinkle coriander leaves and serve hot with steamed rice.
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