Methi Makai Tikki
Ingredients:
1 Cup Makai (Corn)
1 Small Bunch Methi Leaves
½ Tsp Shahi Jeera
1 Tsp Chopped Ginger
1 Tsp Green Chilly Chopped
½ Tsp Cumin Powder
½ Tsp Chat Masala
1 Tbsp fried Cashew nut Powder
1 Tbsp Fresh Bread Crumbs
1 Tbsp Ghee (Clarified Butter)
Salt to Taste
Method
Boil Makai in salted water. After Makai is cooked, strain it and crush it in a mixer. Keep the contents aside.
In a different pan, blanch, drain and squeeze the water from the fenugreek leaves.
Mix the leaves with the previously prepared mixture. Add seasoning, chopped ginger, cashew nut powder, bread crumbs. Mix it nicely and thoroughly. Take small portions of the mixture to make into even ball shape and lightly tap on either side to make into a tikki. Heat the ghee in a pan and shallow fry the Tikkis.
Serve the Tikkis hot with chutneys. Garnish with onion rings and mint leaves.
Ingredients:
1 Cup Makai (Corn)
1 Small Bunch Methi Leaves
½ Tsp Shahi Jeera
1 Tsp Chopped Ginger
1 Tsp Green Chilly Chopped
½ Tsp Cumin Powder
½ Tsp Chat Masala
1 Tbsp fried Cashew nut Powder
1 Tbsp Fresh Bread Crumbs
1 Tbsp Ghee (Clarified Butter)
Salt to Taste
Method
Boil Makai in salted water. After Makai is cooked, strain it and crush it in a mixer. Keep the contents aside.
In a different pan, blanch, drain and squeeze the water from the fenugreek leaves.
Mix the leaves with the previously prepared mixture. Add seasoning, chopped ginger, cashew nut powder, bread crumbs. Mix it nicely and thoroughly. Take small portions of the mixture to make into even ball shape and lightly tap on either side to make into a tikki. Heat the ghee in a pan and shallow fry the Tikkis.
Serve the Tikkis hot with chutneys. Garnish with onion rings and mint leaves.
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