You are here: Home > Videos > Mint and Masoor Tikki Video by Tarla Dalal's Team Mint and Masoor Tikki Video by Tarla Dalal's Team Viewed 12738 times An interesting way of combining an unusual leafy vegetable like mint and a pulse like masoor. As I have used only 1 teaspoon of oil to cook these tikkis, they are really amazing being moreover relatively light in terms of calories as compared to the deep fried tikkis which are loaded with oil. Serve these protein, calcium and iron rich tikkis as a starter or as a snack during the day. Tweet Recipe Description for Mint and Masoor Tikkis Preparation Time: 10 minsCooking Time: 30 mins Makes 12 tikkis Show me for tikkis Ingredients For Mint and Masoor Tikki1/2 cup finely chopped mint leaves (phudina) leaves1/2 cup masoor (whole red lentil)4 tbsp grated low fat paneer (cottage cheese)4 tbsp whole wheat bread crumbs salt to taste2 tsp finely chopped green chillies2 tsp oil for greasing and cooking1/4 cup green chutney Method For mint and masoor tikkiTo make {span class="bold1"}mint and masoor tikki{/span}, clean, wash and soak the masoor in enough water overnight. Next day drain well.Combine the masoor with 2 cups of water and pressure cook for 2 whistles or till the masoor is soft and slightly overcooked, but not mashed.Allow the steam to escape before opening the lid.Drain the masoor and discard any excess water.Combine the cooked masoor with all the remaining ingredients in a deep bowl and mix well.Divide the mixture into 12 equal portions and shape each portion into a 50 mm. (2”) diameter round and flatten them in between your palms.Heat a non-stick tava (griddle) and cook each tikki over a slow flame, using a little oil for cooking till it turns golden brown in colour from both the sides.Serve the {span class="bold1"}mint masoor tikki{/span} hot with green chutney. TipsUse the discarded masoor dal water to make chapati dough, as it is rich in plenty of nutrients. See step by step images of Mint and Masoor Tikkis recipe RECIPE SOURCE : Delicious Diabetic Recipes