Whole Moong Tikki
by Palak Rajput
Whole Moong Tikki, serves best for evening time snacks and serve with tomato ketchup.
Whole Moong Tikki recipe - How to make Whole Moong Tikki
Preparation Time: Cooking Time: Total Time:
Makes 2 to 3 servings
1 cup whole moong (whole green gram), soaked for 5 hours
2 tbsp cornflour
a pinch of asafoetida (hing)
1 tsp cumin seeds (jeera)
1 tbsp ginger-green chilli paste
1/4 cup chopped onions
1 tsp garam masala
1 tbsp chopped coriander (dhania)
a pinch soda bi-carb
4 curry leaves (kadi patta)
salt to taste
oil for deep frying
Method
- Method
- Drain and grind the moong without water or with minimum water to a smooth paste.
- In a mixing bowl, Combine the grounded moong, corn flour, asafoetida, cumin seeds, ginger-chilli paste, onions, garam masala, coriander, curry leaves, soda bi-carb and salt, mix well and bind together to make a thick mixture.
- Divide the mixture into equal portions and roll it into small balls and flatten it.
- Heat the oil in a kadhai, and deep-fry the tikkis till it turns to golden brown in colour from both the sides.
- Remove on absorbent paper. Repeat the same process to make more tikkis.
- Serve immediately.
Outbrain
Directly drain and grind the moong? no need to soak the moong?