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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 and is also low in fat and is diabetic friendly. It can also be sprouted and made into salads and soups. 

          Today I prepared some Patties out of the boiled 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. Please check below 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. 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.











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