Whole Moong Tikki


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Whole Moong Tikki, serves best for evening time snacks and serve with tomato ketchup.

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Makes 2 to 3 servings
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  1. Drain and grind the moong without water or with minimum water to a smooth paste.
  2. In a mixing bowl, Combine the grounded moong, corn flour, asafoetida, cumin seeds, ginger-chilli paste, onions, garam masala, coriander, curry leaves, soda bi-carb and salt, mix well and bind together to make a thick mixture.
  3. Divide the mixture into equal portions and roll it into small balls and flatten it.
  4. Heat the oil in a kadhai, and deep-fry the tikkis till it turns to golden brown in colour from both the sides.
  5. Remove on absorbent paper. Repeat the same process to make more tikkis.
  6. Serve immediately.
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This recipe was contributed by Palak Rajput on 19 Feb 2011

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The most Helpful Critical review

 Reviewed By
foodie $1234February 23, 2011

Directly drain and grind the moong? no need to soak the moong?

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Reviewed February 23, 2011by foodie $1234

Directly drain and grind the moong? no need to soak the moong?

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