Kurmura Tikki

Ingredients

• 2 cups puffed rice (kurmura)
• ¼ cup gram flour (besan)
• ¼ cup rice flour 
• 2 tablespoons finely chopped onion
• 2 green chillies, chopped
• 1 tablespoon ginger-garlic-green chilli paste
• 1 teaspoon coriander powder
• ½ teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• ½ teaspoon cumin powder
• Salt to taste
• ⅓ cup whisked yogurt
• 2 tablespoons chopped fresh coriander leaves
• ½ tablespoon white sesame seeds
• 1 teaspoon sugar
• Oil for greasing + deep frying
• Tomato ketchup to serve

Method

1. Wash the puffed rice with sufficient water 2-3 times. Squeeze excess water and transfer into a large bowl. Add gram flour, rice flour, onion, green chillies, ginger-garlic-green chilli paste, coriander powder, red chilli powder, turmeric powder, cumin powder, salt, yogurt, coriander leaves and white sesame seeds and mix till well combined.
2. Add sugar and mix well.
3. Grease your palm with some oil, divide the mixture into equal portions. Take each portion and shape it into a ball. Slightly flatten it to shape it like a tikki. 
4. Heat sufficient oil in a kadai. Gently slide in the tikkis, a few at a time, into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. 
5. Arrange the tikkis on a serving plate and serve hot with tomato ketchup.