8. Recipe of the month

Bengal gram spilt and Cabbage Tikki


Ingredients
1 cup soaked and drained chana dal
1/2 cup finely chopped cabbage
1 tbsp roughly chopped green chillies
2 tbsp finely chopped mint leaves (phudina) leaves
a pinch of turmeric powder (haldi)
1 1/2 tsp cumin seeds (jeera) powder
2 tbsp low-fat curds
salt to taste
1/4 cup besan (bengal gram flour)
1 3/4 tsp oil for cooking

 

Method

1. Combine the chana dal, green chillies and 2 tbsp of water in a mixer and blend in a mixer to a coarse paste.
2. Transfer the paste into a bowl, add all the remaining ingredients and mix well.
3. Divide the mixture into 6 equal portions and keep aside.
4. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
5. Shape a portion of the mixture into a 63 mm (2½ “) flat round tikki and immediately cook it on the tava (griddle) on a slow flame, using ¼ tsp oil, till it turns golden brown in colour from both the sides.
6. Repeat the step 5 to make 5 more tikkis.
7. Serve immediately with green chutney.

Recipe taken from  


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