Garlicky Chick Pea, Potato and Soya Tikki


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5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD
चिक पी एण्ड सोया टिक्की - हिन्दी में पढ़ें 

Added to 103 cookbooks   This recipe has been viewed 44926 times

Anybody is game to feast on tikkis at just about any hour of the day! Such is the appetizing power of this aromatic and tasty snack. If you thought plain potato tikkis are toothsome enough, you will just go ga-ga over this enhanced version that includes white chickpeas, soya granules and garlic paste as some of the key ingredients along with flavourful additions like mint leaves and onions too. A dash of lemon juice, though small in quantity, is essential to boost the flavours of the other ingredients used in the Garlicky Chick Pea, Potato and Soya Tikki.

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Garlicky Chick Pea, Potato and Soya Tikki recipe - How to make Garlicky Chick Pea, Potato and Soya Tikki

Preparation Time:    Cooking Time:     Makes 10 tikkis
Show me for tikkis

Ingredients
1 tsp garlic (lehsun) paste
1 cup soaked and boiled kabuli chana (white chick peas)
3/4 cup boiled , peeled and mashed potatoes
1/2 cup soya granules
1/4 cup finely chopped onions
1/4 cup finely chopped mint leaves (phudina)
1 1/2 tsp green chilli paste
1 tsp lemon juice
salt to taste

Other Ingredients
1/2 cup plain flour (maida)
bread crumbs for rolling
oil for deep-frying

For Serving
green chutney
Method
  1. Combine the plain flour and ¾ cup of water in a deep bowl and whisk well till no lumps remain. Keep aside.
  2. Combine the soya granules and enough hot water in a deep bowl and soak for 10 minutes. Drain and squeeze all the water.
  3. Combine the kabuli chana, soya granules and mint leaves and blend in a mixer to a coarse mixture without using any water.
  4. Transfer the mixture into a deep bowl, add all the remaining ingredients and mix well.
  5. Divide the mixture into 10 equal portions and roll each portion into a 50 mm. (2”) diameter round tikki.
  6. Dip each tikki in the maida-water mixture and roll in the bread crumbs till they are evenly coated from all the sides.
  7. Heat the oil in a deep non-stick kadhai and deep-fry, a few tikkis at a time, till it turns golden brown in colour from all the sides.
  8. Drain on an absorbent paper and serve immediately with green chutney.

RECIPE SOURCE : Kebabs and TikkisBuy this cookbook

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Reviews

Garlicky Chick Pea, Potato and Soya Tikki
5
 on 18 Feb 16 11:36 AM


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Tarla Dalal    Thanks Poonam. We are delighted you loved the recipe. Please keep posting your thoughts and feedback.
Reply
18 Feb 16 12:21 PM