Whole Moong Tikki
by Palak Rajput
Added to 5 cookbooks
This recipe has been viewed 7221 times
Whole Moong Tikki, serves best for evening time snacks and serve with tomato ketchup.
- Drain and grind the moong without water or with minimum water to a smooth paste.
- 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.
- Divide the mixture into equal portions and roll it into small balls and flatten it.
- Heat the oil in a kadhai, and deep-fry the tikkis till it turns to golden brown in colour from both the sides.
- Remove on absorbent paper. Repeat the same process to make more tikkis.
- Serve immediately.
This recipe was contributed by Palak Rajput on 19 Feb 2011
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