Suran Chana Dal Tikkis
by Tarla Dalal
Added to 50 cookbooks
This recipe has been viewed 27399 times
Scrumptious to the core, these mouth-watering Suran Chana Dal Tikkis feature flavourful yam bound together by an aromatic powder of freshly roasted chana dal.
This winning team gets a further boost by the addition of spice powders, herbs and flavour-givers like onions, ginger and garlic.
Serve these tikkis immediately because they are super-crispy, and this great texture will be lost as the tikkis cool. Green chutney is also a must-have for a totally masti experience.
You can serve scrumptious Deep-fried Delights like these tikkis for High Tea Party .
- Heat a broad non-stick pan, add the chana dal and dry roast on a medium flame for 6 to 7 minutes.
- Cool slightly and blend it in a mixer to a fine powder and keep aside.
- Heat the oil in the same non-stick pan add the onions, ginger paste, garlic paste and green chillies and sauté on a medium flame for 3 minutes.
- Add the yam, ½ cup of water, mix well and cover it with a lid and cook on a slow flame for 5 minutes, while stirring occasionally.
- Transfer the mixture in a deep bowl and mash it well using a potato masher.
- Add the prepared chana dal powder, mint leaves, chaat masala, garam masala and salt and mix well.
- Divide the mixture into 6 equal portions and shape each portion into a flat round tikki.
- Heat the oil in a deep non-stick pan, and deep-fry the tikkis on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
- Serve immediately with green chutney.
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