New Update
| Main ingredients | Puffed rice (kurmura), Gram flour, Rice flour, Onion, Green chillies, Ginger-garlic-green chillies paste, Coriander powder, Red chilli powder, Turmeric powder, Cumin powder, Yogurt, White sesame seeds |
| Cuisine | Indian |
| Course | Snacks and starters |
| Prep time | 10-15 minutes |
| Cook time | 10-15 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 cups puffed rice (kurmura)
- ¼ cup gram flour (besan)
- ¼ cup rice flour
- 2 tablespoons finely chopped onion
- 2 green chillies, chopped
- 1 tablespoon ginger-garlic-green chilli paste
- 1 teaspoon coriander powder
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin powder
- Salt to taste
- ⅓ cup whisked yogurt
- 2 tablespoons chopped fresh coriander leaves
- ½ tablespoon white sesame seeds
- 1 teaspoon sugar
- Oil for greasing + deep frying
- Tomato ketchup to serve
Method
- Wash the puffed rice with sufficient water 2-3 times. Squeeze excess water and transfer into a large bowl. Add gram flour, rice flour, onion, green chillies, ginger-garlic-green chilli paste, coriander powder, red chilli powder, turmeric powder, cumin powder, salt, yogurt, coriander leaves and white sesame seeds and mix till well combined.
- Add sugar and mix well.
- Grease your palm with some oil, divide the mixture into equal portions. Take each portion and shape it into a ball. Slightly flatten it to shape it like a tikki.
- Heat sufficient oil in a kadai. Gently slide in the tikkis, a few at a time, into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the tikkis on a serving plate and serve hot with tomato ketchup.
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