Potato And Masoor Tikki
Ingredients
3/4 cup whole masoor (whole red lentil)
3/4 cup finely chopped mint leaves (phudina) leaves
2 tsp ginger-green chilli paste
2 tbsp brown bread crumbs
1/2 cup grated low fat paneer (cottage cheese)
salt to taste
2 tsp oil for cooking
Method
1. Clean, wash and soak the masoor overnight.
2. Drain, add 2 cups of water and pressure cook for 2 to 3 whistles till the masoor is soft and slightly overcooked, but not mashed.
3. Allow the steam to escape before opening the lid.
4. Drain the masoor and discard any excess water.
Coarsely mash the masoor with a potato masher.
5. Add all the remaining ingredients and mix well.
6. Divide the mixture into 16 equal portions.
Shape each portion into a small long, flat tikki.
7. Pierce a wooden satay stick through each tikki and cook each tikki on a hot non-stick tava (griddle) on a medium flame, using 1/8 tsp of oil, till both sides are golden brown in colour from both sides.
Drain on an absorbent paper and serve hot.
Ingredients
3/4 cup whole masoor (whole red lentil)
3/4 cup finely chopped mint leaves (phudina) leaves
2 tsp ginger-green chilli paste
2 tbsp brown bread crumbs
1/2 cup grated low fat paneer (cottage cheese)
salt to taste
2 tsp oil for cooking
Method
1. Clean, wash and soak the masoor overnight.
2. Drain, add 2 cups of water and pressure cook for 2 to 3 whistles till the masoor is soft and slightly overcooked, but not mashed.
3. Allow the steam to escape before opening the lid.
4. Drain the masoor and discard any excess water.
Coarsely mash the masoor with a potato masher.
5. Add all the remaining ingredients and mix well.
6. Divide the mixture into 16 equal portions.
Shape each portion into a small long, flat tikki.
7. Pierce a wooden satay stick through each tikki and cook each tikki on a hot non-stick tava (griddle) on a medium flame, using 1/8 tsp of oil, till both sides are golden brown in colour from both sides.
Drain on an absorbent paper and serve hot.
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