How to make Masoor Aur Pudine Ki Tikki -
Masoor and mint leaves combine well to make these lip smacking tikkis.
This recipe is from FoodFood TV channel & has featured on Turban Tadka.
Main Ingredients : Red Lentils (मसूर), Fresh Mint Leaves (ताज़े पुदीने के पत्ते )
Cuisine : Indian
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Masoor Aur Pudine Ki Tikki checkout Masoor Tikki-SK Khazana. You can also find more Snacks and Starters recipes like Stuffed Besan Aur Methi Cheela Pavbhaji Bun Egg Cheese Burst Tri Coloured Dhokla
Masoor Aur Pudine Ki Tikki Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Masoor Aur Pudine Ki Tikki Recipe
Red Lentils Soaked overnight and boiled with salt and drained 2 cups
Fresh Mint Leaves boiled peeled and mashed 2 medium
Ginger finely chopped 1 inch piece
Green chillies finely chopped 3
Red chilli powder 1 teaspoon
Coriander powder 1 tablespoon
Amchur powder 1 teaspoon
Fresh mint leaves paste 2 tablespoons
Salt to taste
Refined flour (maida) 2 tablespoons
Cashewnuts chopped 15-20
Raisins 3 tablespoons
Oil to taste
Lemon slices for garnish
Fresh mint leaves a few for
Method
Step 1
Mix together masoor, potato, ginger, green chillies, red chilli powder, coriander powder, amchur, mint paste, salt and maida in a bowl.
Step 2
Place cashewnuts and raisins in a grill pan, pour some oil over it and sauté till golden. Transfer into a bowl and keep aside for some time.
Step 3
Divide the masoor mixture into equal portions. Shape each portion into a katori, stuff with cashewnut-raisin mixture, gather the edges, seal and shape into a tikki.
Step 4
Place in the grill pan, a few at a time, and cook, flipping sides till golden.
Step 5
Arrange a lemon slice and few mint leaves on a serving plate.
Step 6
Transfer tikkis onto the plate and serve hot.
Nutrition Info
Calories : 1791 Kcal
Carbohydrates : 280.5 gm
Protein : 115.5 gm
Fat : 22.9 gm
Other : Iron- 60.7mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
