Black-eyed Pea (chawli Beans) Tikki
by Palak Rajput
Added to 6 cookbooks
This recipe has been viewed 12608 times
Black-eyed Pea (chawli Beans) Tikki, best to serve for breakfast with green chutney.
- Wash and soak chawli in water for 6-8 hrs.
- Grind the soaked chawli, clove, cinnamon, red chillies, salt and little water to a coarse paste.
- Combine the grounded chawli paste, coriander, ginger-green chilli paste, garam masala, chaat masala, dry mango powder, salt, onions and curry leaves in a bowl and mix well.
- Take 1 1/2 inch sized ball out of mixture.
- Place the ball on left hand and press it lightly to form a 2 inch disk.
- Heat the oil in a kadhai and deep-fry the tikki till it turns to golden brown in colour from both the sides.
- Drain on absorbent paper and serve hot with any chutney of your choice.
- If mixture is too thin, add little rice flour to tighten it a little.
This recipe was contributed by Palak Rajput on 20 Feb 2011
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