METHOD
OF PREPARATION
1. Wash, boil, cool, peel and grate potatoes. Add
salt and mix. Knead till smooth. Divide into small equal portions.
Keep aside.
2. Wash moong dal. Drain.
3. Peel, wash and chop ginger. Remove stems, wash
and chop green chillies. Clean, wash and chop coriander leaves.
4. Boil moong dal with salt and turmeric powder
till just cooked (aldente).
5. Dry roast cumin seeds on a hot tawa till dark
brown. Cool and grind to a fine powder.
6. Heat one tablespoon of oil, add asafetida, ginger,
green chillies and parboiled moong dal and a little salt. Stir-fry
for two to three minutes. Add lemon juice and spread on a plate
to cool.
7. Add coriander leaves to moong dal and mix.
8. Take a portion of mashed potatoes in dampened
palms, make a dent in the center, put some stuffing and close in
the edges to enclose the stuffing. Press gently and roll the edges
on the tabletop to smoothen the sides.
9. Heat a little oilon a tawa and shallow-fry tikkis
on low heat till they turn crisp.
10. Whisk yogurt and add salt, rock salt, roasted
cumin powder and red chilli powder.
11. To serve, place tikkis on a serving plate,
pour some yogurt, green chutney and tararind chutney over them.
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