Rajma Tikki Satay with Spring Onion Dip
by Tarla Dalal
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Added to 58 cookbooks
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A traditional Punjabi tikki morphs into an innovative low-cal satay when combined with veggies and paneer.
As a cross-cultural touch, i have included my favourite spring onion dip in this recipe. At 44 calories per satay, we suggest a serving size of two.
- Heat 1 tsp of oil in a broad non-stick pan, add the onions and sauté on a medium flame till they turn golden brown in colour. Keep aside.
- Heat ¼ tsp of oil in another non-stick pan, add the ginger and green chillies and sauté on a medium flame for 30 seconds.
- Add the sautéed onions and all the remaining ingredients including, except the cornflour, mix well and cook on a medium flame for 3 to 4 minutes, while stirring continuously.
- Cool slightly, add 1½ tbsp of cornflour and mix well.
- Divide the mixture into 10 equal portions and roll each portion into a 37 mm. (1½”) flat round tikki.
- Roll each tikki evenly in the remaining cornflour till they are evenly coated from both the sides.
- Cook all the tikkis on a non-stick tava (griddle), using the remaining ¾ tsp of oil, till the tikkis turn golden brown in colour from both the sides.
- Heat the oil in a broad non-stick pan, add the onions and tomatoes and sauté on a medium flame for a minute.
- Add the chaat masala and dried fenugreek leaves and sauté on a medium flame for another minute. Keep aside.
- Thread a piece of an onion, tomato, onion and a tikki followed again by a piece by onion, tomato and onion on a small satay stick.
- Repeat the same with the remaining ingredients to make 9 more satays.
- Serve immediately with spring onion dip.
Nutrient values (Abbrv) per satay
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