Chana Dal Tikki with Til
by Palak Rajput
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Chana Dal Tikki With Til, in this recipe the freshly ground garam masala, ginger-garlic paste, chaat masala and lots of coriander and curry leaves complement each other well in taste and flavor.
The coating of semolina and sesame seeds make the tikkis crunchy upon deep-frying and the sesame seeds also impart a nutty flavour.
- Grind the chana dal coarsely in a blender (add water only if needed). Keep aside.
- Combine the ground chana dal with coriander, curry leaves, ground masala powder, ginger-garlic-chilli paste, chat masala and salt, mix well and prepare a dough like mixture, if mixture is loose add rice flour to thick it up.
- Divide the mixture into equal portions and prepare tikkis out of it.
- Roll out each tikki in rawa-semolina mixture.
- Heat the oil in a kadhai and deep fry the tikkis until golden brown from both the sides.
- Drain on absorbent paper and serve hot.
This recipe was contributed by Palak Rajput on 24 Oct 2018
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