Mint and Masoor Tikki Video by Tarla Dalal's Team
Mint and Masoor Tikki Video by Tarla Dalal's Team
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An interesting way of combining an unusual leafy vegetable like mint and a pulse like masoor. As I have used only 1 teaspoon of oil to cook these tikkis, they are really amazing being moreover relatively light in terms of calories as compared to the deep fried tikkis which are loaded with oil. Serve these protein, calcium and iron rich tikkis as a starter or as a snack during the day.
Recipe Description for Mint and Masoor Tikkis
- To make {span class="bold1"}mint and masoor tikki{/span}, clean, wash and soak the masoor in enough water overnight. Next day drain well.
- Combine the masoor with 2 cups of water and pressure cook for 2 whistles or till the masoor is soft and slightly overcooked, but not mashed.
- Allow the steam to escape before opening the lid.
- Drain the masoor and discard any excess water.
- Combine the cooked masoor with all the remaining ingredients in a deep bowl and mix well.
- Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) diameter round and flatten them in between your palms.
- Heat a non-stick tava (griddle) and cook each tikki over a slow flame, using a little oil for cooking till it turns golden brown in colour from both the sides.
- Serve the {span class="bold1"}mint masoor tikki{/span} hot with green chutney.
See step by step images of Mint and Masoor Tikkis Recipe
- Use the discarded masoor dal water to make chapati dough, as it is rich in plenty of nutrients.
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