These yummy and healthy tikkis made of black chickpeas are just perfect as a tea-time snack or can be served as appetizers along with kasundi (bottled mustard sauce), tomato sauce or green chutney). For a vegetarian version, egg can be substituted with potatoes or corn flour.
They can also be served as vegetable burgers along with onion, lettuce, cucumber, tomato and cheese slice. Besides, they can also be made into a roll / Frankie or packed as a lunch box meal. So check out the step by step pictorial recipe to prepare it.
- 1/2 cup black chickpeas / chana, soaked overnight & boiled
- 1 small onion, chopped
- 1 tsp. ginger, grated
- 1 tsp. garlic, grated
- 2 green chilies, chopped
- handful of coriander & mint leaves, chopped
- 1 egg
- salt to taste
- 1 tbsp. fresh grated coconut
- 1/2 tsp. turmeric powder
- 1/2 tsp. coriander powder
- 1/2 tsp. cumin powder
- 1/2 tsp. garam masala powder
- 1 tsp. sesame seeds
- 1 tsp. oil
- 1 tsp. lime juice
- oil to shallow fry
Blend the boiled chickpeas to a slightly coarse paste. Add all the above mentioned ingredients (except oil).
Take a small portion out of the mix and form into any tikki shape. Refrigerate for some time.
Heat 1 tbsp. oil in a pan and shallow fry the prepared tikkis, few at a time till golden in colour.
Drain on a kitchen towel and serve with kasundi (mustard sauce), tomato sauce or green chutney.
Blend boiled chickpeas to a coarse paste. Add all ingredients (except oil).
Take a small portion of the mix & form into any shape. Refrigerate
for some time.
Heat 1 tbsp. oil & shallow fry the prepared tikkis till golden in color.
Drain on a kitchen towel.
Serve with kasundi (mustard sauce), tomato sauce or green chutney.
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 out the step by step pictorial recipe 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 color 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 lentils in enough water for 10-12 minutes on a low flame
after the first whistle. Strain the stock & 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 & refrigerate for an hour.
Heat 2 tbsp. oil & 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.
