How to make Masoor Tikki-SK Khazana -

These tikkis made with sabut masoor are delicious and quite nutritious too

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole red lentils (sabut masoor) (साबुत मसूर), Medium onion

Cuisine : Indian

Course : Snacks and Starters

Masoor Tikki-SK Khazana

Masoor Tikki-SK Khazana 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 : 5-6 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Masoor Tikki-SK Khazana Recipe

  • Whole red lentils (sabut masoor) soaked for 4-5 hours 1 cup

  • Medium onion sliced 1

  • Garlic chopped 1 tablespoon

  • Ginger finely chopped 1 teaspoon

  • Salt to taste

  • Red chilli powder 1 teaspoon

  • Garam masala powder 1 teaspoon

  • Dried breadcrumbs 3/4 cup

  • Fresh coriander leaves chopped 3 tablespoons

  • Chaat masala 1 teaspoon

  • Ghee for shallow frying

  • Onion rings to serve

  • Lemon wedges to serve


Step 1

Cook together red lentils, onion, garlic, ginger, salt, chilli powder and garam masala powder in sufficient water till soft. Transfer into a bowl and mash and let it cool.

Step 2

Add breadcrumbs, coriander leaves and chaat masala powder and mix well.

Step 3

Divide the mixture into equal portions and shape into tikkis.

Step 4

Heat some ghee on a non-stick tawa. Place tikkis on it and shallow-fry, turning sides, till golden brown on both the sides. Drain on absorbent paper.

Step 5

Serve hot with onion rings and lemon wedges.

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MasterChef Sanjeev Kapoor

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 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.