Ingredients
•Split green gram skinless (dhuli moong dal) 1 1/2 cups
•Potatoes,boiled and grated 4 large
•Salt to taste
•Turmeric powder 1/4 teaspoon
•Oil to shallow fry
•Asafoetida a pinch
•Ginger,finely chopped 1 inch piece
•Green chillies,finely chopped 3
•Lemon juice 1 teaspoon
•Cumin seeds 2 teaspoons
•Fresh coriander leaves,finely chopped 2 tablespoons
•Rock salt (sendha namak),powder 1/2 teaspoon
•Red chilli powder 1/4 teaspoon
•Yogurt 1 cup
•Tamarind chutney as required
•Green chutney as required
Method
Boil moong dal in three cups of water with salt and turmeric powder till just cooked (al dente). Add salt to grated potatoes and mix. Knead till smooth. Set aside. Heat one tablespoon of oil, add asafoetida, chopped ginger, chopped green chillies and parboiled moong dal and a little salt. Stir-fry for two to three minutes. Add a little lemon juice and spread on a plate to cool. Dry roast cumin seeds till dark brown. Cool and grind to a fine powder. Add chopped coriander to the moong dal and mix. Take a portion of mashed potatoes in damp palms, make a dent in the center, put some stuffing in the center and close in the edges to enclose the stuffing. Press gently and roll the edges on the tabletop to smoothen the sides. Heat a little oil on a tawa and shallow fry the tikkis on low heat. This way they will be crisp. Mix salt, rock salt, roasted cumin powder and chilli powder. Whisk yogurt. Place the tikkis on a plate, pour the yogurt over and sprinkle the mixed spice powder. Serve immediately with tamarind chutney and green chutney. - See more at: http://sanjeevkapoor.com/moong-dal-stuffed-aloo-tikki.aspx#sthash.T7Hua0v4.dpuf
•Split green gram skinless (dhuli moong dal) 1 1/2 cups
•Potatoes,boiled and grated 4 large
•Salt to taste
•Turmeric powder 1/4 teaspoon
•Oil to shallow fry
•Asafoetida a pinch
•Ginger,finely chopped 1 inch piece
•Green chillies,finely chopped 3
•Lemon juice 1 teaspoon
•Cumin seeds 2 teaspoons
•Fresh coriander leaves,finely chopped 2 tablespoons
•Rock salt (sendha namak),powder 1/2 teaspoon
•Red chilli powder 1/4 teaspoon
•Yogurt 1 cup
•Tamarind chutney as required
•Green chutney as required
Method
Boil moong dal in three cups of water with salt and turmeric powder till just cooked (al dente). Add salt to grated potatoes and mix. Knead till smooth. Set aside. Heat one tablespoon of oil, add asafoetida, chopped ginger, chopped green chillies and parboiled moong dal and a little salt. Stir-fry for two to three minutes. Add a little lemon juice and spread on a plate to cool. Dry roast cumin seeds till dark brown. Cool and grind to a fine powder. Add chopped coriander to the moong dal and mix. Take a portion of mashed potatoes in damp palms, make a dent in the center, put some stuffing in the center and close in the edges to enclose the stuffing. Press gently and roll the edges on the tabletop to smoothen the sides. Heat a little oil on a tawa and shallow fry the tikkis on low heat. This way they will be crisp. Mix salt, rock salt, roasted cumin powder and chilli powder. Whisk yogurt. Place the tikkis on a plate, pour the yogurt over and sprinkle the mixed spice powder. Serve immediately with tamarind chutney and green chutney. - See more at: http://sanjeevkapoor.com/moong-dal-stuffed-aloo-tikki.aspx#sthash.T7Hua0v4.dpuf
No comments:
Post a Comment