Mint and Masoor Tikkis
by Tarla Dalal
mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | with 32 amazing images.
A healthy way of combining an unusual leafy vegetable like mint and a pulse like masoor to make delicious pudina masoor tikki. Learn how to make mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter |
mint and masoor tikki has been combined with bread crumbs, paneer and flavoured with loads of mint. Mint is a popular herb used extensively in Indian cooking. It contains plenty of vitamins and minerals are essential for the body.
These healthy masoor tikki 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 mint masoor tikki as a starter or as a snack hot with green chutney.
Tips to make mint and masoor tikki: 1. If you don't drain the water from the masoor well, then the tikki's will not bind. Ensure you have drained the water properly. 2. You can add more breadcrumbs if the tikki's are not binding well. 3. Cooking tikki's on a low flame is important as we are not deep frying the tikki's.
Enjoy mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | with detailed step by step images.
Mint and Masoor Tikkis recipe - How to make Mint and Masoor Tikkis
Preparation Time: Cooking Time: Total Time:
Makes 12 tikkis
For Mint and Masoor Tikki
1/2 cup finely chopped mint leaves (phudina) leaves
1/2 cup masoor (whole red lentil)
4 tbsp grated low fat paneer (cottage cheese)
4 tbsp whole wheat bread crumbs
salt to taste
2 tsp finely chopped green chillies
2 tsp oil for greasing and cooking
1/4 cup green chutney
For mint and masoor tikki
- For mint and masoor tikki
- To 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.
- Use the discarded masoor dal water to make chapati dough, as it is rich in plenty of nutrients.
Mint and Masoor Tikki Video by Tarla Dalal's Team
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what is mint masoor tikki made of?
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What is mint masoor tikki made of ? mint masoor tikki is made from 1/2 cup finely chopped mint leaves (phudina) leaves, 1/2 cup masoor (whole red lentil), 4 tbsp grated low- fat paneer, 4 tbsp whole wheat bread crumbs, salt to taste, 2 tsp finely chopped green chillies, 2 tsp oil for greasing and cooking, For Serving green chutney.
how to soak masoor dal?
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This is what masoor looks like.
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Put the masoor dal in clean water.
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Wash the dirt off with your hands.
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Cover and soak for 3 hours.
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Masoor after 3 hours soaking.
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Drain.
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Soaked and drained masoor ( whole red lentil ).
cooking masoor dal
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In a pressure cooker put 1/2 cup soaked masoor (whole red lentil).
- Add 4 cups of water.
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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.
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Drain the masoor and discard any excess water.
dough for mint masoor tikki
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In a bowl put the cooked masoor.
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Add 1/2 cup finely chopped mint leaves (pudina) leaves.
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Add 4 tbsp grated low- fat paneer.
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Add 4 tbsp whole wheat bread crumbs. These help in binding the tikki.
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Add 2 tsp finely chopped green chillies.
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Add salt to taste. We added 1/4 tsp salt.
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Mix well using your hands.
making mint and masoor tikki
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To make mint masoor tikki recipe | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | divide the mixture into 6 equal portions. Shape each portion into a 50 mm. (2”) diameter round and flatten them in between your palms.
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We have made 6 uncooked tikkis.
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Heat a non-stick tava (griddle) and grease it with oil.
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Place the 6 tikkis carefully over it.
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Cook the bottom of the tikki for 30 to 45 seconds on low flame.
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Grease the top of the tikki.
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Flip over.
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Cook the other side the same way till golden brown in colour. Keep cooking and flipping till both sides are gold brown. Your mint masoor tikki | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | are ready.
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Serve mint masoor tikki | pudina masoor tikki | healthy masoor tikki | low calorie Indian starter | hot with green chutney.
tips for mint and masoor tikki
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If you don't drain the water from the masoor well, then the tikki's will not bind. Ensure you have drained the water properly.
-
You can add more breadcrumbs if the tikki's are not binding well.
-
Cooking tikki's on a low flame is important as we are not deep frying the tikki's.
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You can pack the tikkis for kids tiffin.
| Energy | 42 cal |
| Protein | 2.2 g |
| Carbohydrates | 6.3 g |
| Fiber | 0.8 g |
| Fat | 0.9 g |
| Cholesterol | 0 mg |
| Vitamin A | 55.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0.7 mg |
| Folic Acid | 3.9 mcg |
| Calcium | 12.7 mg |
| Iron | 0.8 mg |
| Magnesium | 6.3 mg |
| Phosphorus | 21.2 mg |
| Sodium | 2.1 mg |
| Potassium | 63.7 mg |
| Zinc | 0.2 mg |
Tastes awesome! Thanks for sharing such a wonderful recipe!
A low cal starter with very few ingredients...definitely worth trying!
Healthy and tasty tikkis cooked on a tava.