Moong Dal and Paneer Tikki (low Calorie Snack)
by Tarla Dalal
Added to 702 cookbooks
This recipe has been viewed 49564 times
teaspoon of oil can create wonders, when the other ingredients are perfectly chosen – and this Moong Dal Seekh Kebab is a perfect example of this art. Did you ever imagine preparing crispy, succulent kebabs using such little oil? Well, see for yourself how the marvelous mix of moong dal and paneer with ragi flour and spices lends itself to the preparation of tasty, protein-packed kebabs that please the palate and maintain your bones cells! Serve these kebabs with mint and coriander chutney, or wrap them into rotis to make a more filling snack.
- Combine the yellow moong dal, 2 cups of water and salt in a broad non-stick pan and cover and cook on a slow flame for 7 to 8 minutes, while stirirng occasionally.
- Remove from the flame and drain very well it using a strainer.
- Transfer the cooked moong dal on a plate and cool completely.
- Add all the remaining ingredients and mix very well.
- Divide the mixture into 10 equal portions and shape each portion into a 50 mm. (2”) diameter flat round tikki.
- Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil and cook the tikkis on a slow flame using the remaining ¾ tsp of oil till they turn brown in colour from both the sides.
- Serve immediately with mint and coriander chutney.
- In case you have a problem in binding the tikkis, you can add little more ragi flour.
Nutrient values (Abbrv) per tikki
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