Fixings
2 kg bubbled potatoes
150 gm arrowroot - for tying
Oil - for shallow browning
2 Tbsp yogurt
2 Tbsp coriander
Bean stew chutney
2 Tbsp tamarind chutney
For the filling:
200 gm moong daal
100 gm peas
100 gm cashew nuts
2 tsp cumin seeds
100 gm melon seeds
Salt
Turmeric
Red stew to taste
Strategy
Splash the moong daal for 60 minutes. At that point blend cumin and drudgery it in a machine. Cook it in a little oil.
Presently include peas, cashewnuts, melon seeds and cumin.
Include salt, red stew and turmeric as per taste.
Crush the bubbled potatoes and blend in the arrowroot.
Presently make them into a round shape for tikkis.
Further fill the potatoes with the heartbeat blend and shallow broil in a container or heat in the broiler.
Presently beat the tikkis with the two chutneys and yogurt and serve. Key Ingredients: potatoes, vegetable oil, yogurt, coriander, tarmarind, moong dal, peas, cashewnuts, cumin seeds, melon seeds, salt, turmeric, red cold
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