Chick Pea and Soya Tikki

Chick Pea and Soya Tikki

Ingredients

1/2 cup kabuli chana (white chick peas)
1 tbsp finely chopped mint leaves (phudina)
   leaves
1 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
   salt to taste
   oil for deep-frying

Method

1. Clean, wash and soak the kabuli chana
overnight.
2. Drain, add 2 cups of water and pressure
cook for 3 to 4 whistles or until the chana dal
is cooked.
3. Allow the steam to escape before opening
the lid.
4. Drain out all the excess water and keep the
kabuli chana aside.
5. Soak the soya granules in hot water for 10 to
15 minutes. Drain and squeeze out all the
water.
6. Combine the soya granules, kabuli chana,
mint leaves, green chillies, ginger and salt
and blend in a mixer to a coarse paste.
7. Divide the mixture into 8 to 10 equal portions
and shape each portion into round, flat tikki.
8. Heat the oil in a kadhai on a medium flame
and deep-fry the tikkis till they are golden
brown in colour from both sides. Drain on an
absorbent paper and serve hot.