Mint and Masoor Tikki ( Kebabs and Tikkis Recipes)


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Whole masoor has been combined with bread crumbs and paneer and flavoured with loads of mint. A minty fresh delight!

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Preparation Time: 
Cooking Time: 
Makes 8 tikkis
Show me for tikkis


Ingredients

3/4 cup whole masoor (whole red lentil)
3/4 cup finely chopped mint leaves (phudina) leaves
2 tsp ginger-green chilli paste
2 tbsp brown bread crumbs
1/2 cup grated low fat paneer (cottage cheese)
salt to taste
2 tsp oil for cooking

Method
  1. Clean, wash and soak the masoor overnight.
  2. Drain, add 2 cups of water and pressure cook for 2 to 3 whistles till the masoor is soft and slightly overcooked, but not mashed.
  3. Allow the steam to escape before opening the lid.
  4. Drain the masoor and discard any excess water. Coarsely mash the masoor with a potato masher.
  5. Add all the remaining ingredients and mix well.
  6. Divide the mixture into 16 equal portions. Shape each portion into a small long, flat tikki.
  7. Pierce a wooden satay stick through each tikki and cook each tikki on a hot non-stick tava (griddle) on a medium flame, using 1/8 tsp of oil, till both sides are golden brown in colour from both sides. Drain on an absorbent paper and serve hot.
Nutrient values per tikki
caloriesfat
52 calories 0.7 gm
RECIPE SOURCE : Kebabs and TikkisBuy this cookbook
1 review received for Mint and Masoor Tikki ( Kebabs and Tikkis Recipes)
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 Reviewed By
shreya_the foodieDecember 28, 2010

Loved this recipe! fresh combination of ingredients makes it a real treat!
3 of 3 members found this review helpful

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Reviewed December 28, 2010by shreya_the foodie

Loved this recipe! fresh combination of ingredients makes it a real treat!

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3 of 3 members found this review helpful
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