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Chana Dal Tikki with Til


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Chana Dal Tikki with Til

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Chana Dal Tikki With Til, in this recipe the freshly ground garam masala, ginger-garlic paste, chaat masala and lots of coriander and curry leaves complement each other well in taste and flavor.

The coating of semolina and sesame seeds make the tikkis crunchy upon deep-frying and the sesame seeds also impart a nutty flavour.

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Chana Dal Tikki with Til recipe - How to make Chana Dal Tikki with Til

Preparation Time:    Cooking Time:    Total Time:     11Makes 10 to 12 tikkis
Show me for tikkis

Ingredients

To Be Blended To A Smooth Powder
1 clove (laung / lavang)
cinnamon (dalchini)
1 tbsp coriander (dhania) seeds
3 whole dry red chillies (pandi)

To Be Mixed For Coating
1/2 cup semolina (rava / sooji)
1/4 cup sesame seeds (til)

Other Ingredients
1 cup chana dal (split bengal gram) , soaked and drained
1/2 cup chopped coriander (dhania)
8-10 curry leaves (kadi patta) , torn into small pieces
3/4 tsp ginger-garlic (adrak-lehsun) paste
1/2 tsp chaat masala
salt to taste
oil for frying
Method
    Method
  1. Grind the chana dal coarsely in a blender (add water only if needed). Keep aside.
  2. Combine the ground chana dal with coriander, curry leaves, ground masala powder, ginger-garlic-chilli paste, chat masala and salt, mix well and prepare a dough like mixture, if mixture is loose add rice flour to thick it up.
  3. Divide the mixture into equal portions and prepare tikkis out of it.
  4. Roll out each tikki in rawa-semolina mixture.
  5. Heat the oil in a kadhai and deep fry the tikkis until golden brown from both the sides.
  6. Drain on absorbent paper and serve hot.



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This recipe was contributed by Palak Rajput on 24 Oct 2018


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Chana Dal Tikki with Til
5
 on 09 Mar 16 02:24 PM


My picture is used in this post without my permission. Moreover the user has removed my watermark and uploaded.
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Tarla Dalal    Thanks Srivalli for pointing this out. This image was taken by some member on Tarla Dalal and we have immediately removed it on receiving your complaint.
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09 Mar 16 05:11 PM