Tuesday, 23 July 2013

Kabuli Channe ki Tikki

While rummaging through my pantry the other day I found a kilo of kabuli channa which I had bought some time back. Now kabuli channa is something which is very prone to those small black insects. So I decided to use it up as soon as I could and made kabuli channe ke tikki one day and puri chole the next. Still have some left...will be making hummus in a day or two.

Here is how I made the kabuli channe ki tikki...


1 cup kabuli channa or chick peas,
1 cup sprouted moong beans,
1 boiled potato,
1 tsp garam masala powder,
1 finely chopped onion,
3-4 finely chopped green chillies or as per taste,
Salt to taste,
1 tbsp grated raw mango (you can use an equal amount of lemon juice instead),
1 tbsp chopped coriander leaves,
Oil as required


Soak the kabuli channa after washing for about 8 hours or overnight. Grind it with the sprouted moong beans adding as little water as possible. The paste should not be too fine.

Mix the paste with the mashed potato, salt and grated raw mango.

Heat 1 tbsp oil in a non-stick pan and add this mixture and sauté till it changes colour and is dry.

Let cool and add the chopped onions, green chillies, coriander leaves and garam masala. Mix well and shape into golf ball sized balls or a little smaller.

Flatten them to form discs.

Heat oil on a non-stick tawa and fry the tikkis in batches on a low flame till brown on both sides.

Serve hot with dhania or pudina chutney.