How to make Thai Chilli Cakes -

Kabuli chana and chana dal flavoured with red curry paste, shaped into tikkis and shallow fried

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Chickpeas, Split bengal grams

Cuisine : Thai

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

advertisement

For more recipes related to Thai Chilli Cakes checkout Falafel, Falafel, Chole Canapes, Chane Ke Chops . You can also find more Snacks and Starters recipes like Uralai Chops, Soya Pattice, Gougères, Oats Dhokla.

Thai Chilli Cakes

Thai Chilli Cakes Recipe Card

Print

Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve :

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Thai Chilli Cakes Recipe

  • Chickpeas boiled 1 cup

  • Split bengal grams soaked 1/2 cup

  • Red curry paste 1 teaspoon

  • Coriander roots 8-10

  • Onions 2 medium

  • Lemon juice 1 tablespoon

  • Fresh red chillies chopped 2

  • Fresh coriander leaves chopped 2 tablespoons

  • Salt to taste

  • Oil 4 tablespoons

  • Sweet chilli sauce as required

Method

Step 1

Put chickpeas in a mixer jar. Drain and add chana dal, red curry paste and coriander roots and grind.

Step 2

Chop onions and put into a bowl. Add ground mixture, lemon juice, red chillies, coriander leaves and mix well mashing slightly.

Step 3

Adjust salt and divide the mixture into equal portions.

Step 4

Heat oil in a non stick pan. Shape each portion into flat a flattikki, place in the pan and cook, turning sides, till both sides are equally golden.

Step 5

Drain on absorbent paper. Serve hot with sweet chilli sauce.

advertisement
website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.