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Wednesday, 6 April 2016

Horse Gram Tikki / Patties


          Horse Gram Lentil (Kulthi / Kollu / Ulavalu) is not too familiar and the name itself may not sound appealing to the ears. But this humble lentil contains an amazing number of nutritional benefits. It is a rich source of protein, calcium, iron, fibre and is also low in fat, relieves constipation and is diabetic friendly. It can also be sprouted and made into salads and soups. 

          Today I prepared some Patties out of the boiled & strained lentils left behind from preparing some soup. Enjoy them as appetizers with some chutney or sauce, as an evening tea-time snack or in burgers. So check for a step by step guide with pictures to prepare it.









  • 1/2 cup Horse Gram lentil, soaked overnight
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 2-3 tbsp. rice flour
  • 2 tbsp. bread crumbs
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 1-2 green chilies
  • pinch of baking soda
  • 1 tbsp. flax seed (opt)
  • 1 tsp. red chili flakes
  • 2-3 tbsp. coriander leaves, chopped
  • oil to shallow fry








          Pressure cook the lentils in enough water for 10-12 minutes on a low flame after the first whistle. Drain the stock (to be used later as soup) and let the boiled lentils cool down.

          Grind with just enough water into a fine paste. Mix with the rest of the ingredients, except oil, into a dough. 

          Form round shape flat tikkis out of it and refrigerate for an hour. Heat 2 tbsp. oil and shallow fry them in batches till light golden colour on both sides.

          Drain on a tissue paper and serve them hot with sauce or chutney as an appetizer or as an evening tea-time snack. The leftover ones can be made into stuffed parathas or kachoris.









                   Pressure cook the lentils in enough water for 10-12 minutes on a low flame 
                   after the first whistle. Strain the stock (to be used later as soup) and let the
                   boiled lentils cool down.




                               Grind with just enough water into a fine paste. 




                               Mix with the rest of the ingredients, except oil, into a dough. 








                               Form round shape flat tikkis out of it and refrigerate for an hour. 




                      Heat 2 tbsp. oil and shallow fry them in batches till light golden colour 
                      on both sides.




                               Drain on a tissue paper.





                     Serve them hot with sauce or chutney as an appetizer or as an evening tea
                    -time snack. The leftover ones can be made into stuffed parathas or kachoris.












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