Moong Dal Tikki

Yields: 20
divider
Ingredients
  • ½ cup Skinned moong dal (wash and grind without water)
  • ¾ cup Raw potato (peeled and grated)
  • ½ cup Onions (finely chopped)
  • ¼ cup Carrots (grated)
  • ½ cup Pauva (grind to a powder)
  • ½ cup Besan
  • ½ cup Green coriander (finely chopped)
  • 1 tsp Green chillies (crushed to taste)
  • 1 tsp Ginger (crushed)
  • ¼ cup Boiling water
  • 1 tsp Ground coriander/cumin mix
  • 1 tsp Amchur powder
  • 1 tsp Salt (or to taste)
  • 1 tsp Chili powder (or to taste)
  • ½ tsp Fennel seeds (crushed)
  • 1 tbsp Sesame seeds
  • ½ tsp Turmeric
  • ⅛ tsp Asafoetida (hing)
  • Oil (for frying)
Instructions
  1. Add boiling water to the dal, cover and set aside for15 minutes.
  2. Once the water is absorbed, let cool then add the remaining ingredients. Mix well.
  3. Make 2 inch round patties, about ¼ inch thick.
  4. Deep-fry on medium heat to golden.
  5. Remove and drain on a paper towel.