Prep time: 1 hour.
Cooking time- 20-25 minutes.
Serves- 3-4 people.
Channa Dhal- 1.5 cups about 200 gms.
Onions- diced about 1 cup. ( 1 medium-sized onion)
Chopped green chilies- 3-4.
One cup chopped Coriander leaves- say about 50 gms.
Besan or Gram flour- 4 teaspoons or say 50 gms approx.
Ginger- 10 gms
Oil- a few teaspoons or say 30 ml approx.
Water- ¼ cup.
Turmeric powder- 1 teaspoon
Garam masala -1 teaspoon
Chat masala- 1 teaspoon
Salt to taste.
Wash and soak the dhal for about an hour, drain all the water, and keep aside. Add onions, chilies, ginger, and the spices mentioned along with salt and grind this mixture to a fine paste. Now check the consistency and add the Besan little by little and mix it up. The idea of adding Gram flour or Besan to this mixture is to ensure that the excess moisture is absorbed and to help the tikkis to hold shape. Now pinch small balls of this mixture and flatten them as shown. Heat a shallow pan and add some oil to it, gently fry these tikkis on both sides until they are a crispy brown and cooked completely. Serve with ketchup or tangy mint chutney. The perfect accompaniment to your afternoon tea.
1) Do not add excess water while grinding. Add it little by little until you reach the correct consistency.
2) You may use a lid to cover the pan while the tikkis are being fried as this helps in thorough and faster cooking.