Diabetic-friendly ingredients like chana dal and cabbage, flavoured elegantly with mint leaves and cumin seeds powder, make brilliant tikkis! The crispness of the Chana Dal and Cabbage Tikki brought about by the interplay of chana dal and curds is indeed remarkable, but must be had fresh off the tava to enjoy the perfect texture. Being cooked with minimal oil, these tikkis are light but still sumptuous enough to keep you going till the next meal.
Makes 6 tikkis
Makes 6 tikkis
1 cup soaked and drained chana dal (split bengal gram)
1/2 cup finely chopped cabbage
1 tbsp roughly chopped green chillies
2 tbsp finely chopped mint leaves (phudina) leaves
a pinch of turmeric powder (haldi)
1 1/2 tsp cumin seeds (jeera) powder
2 tbsp low-fat curds (dahi)
salt to taste
1/4 cup besan (bengal gram flour)
1 3/4 tsp oil for cooking
For Serving green chutney
- Combine the chana dal, green chillies and 2 tbsp of water in a mixer and blend in a mixer to a coarse paste.
- Transfer the paste into a bowl, add all the remaining ingredients and mix well.
- Divide the mixture into 6 equal portions and keep aside.
- Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
- Shape a portion of the mixture into a 63 mm (2½ “) flat round tikki and immediately cook it on the tava (griddle) on a slow flame, using ¼ tsp oil, till it turns golden brown in colour from both the sides.
- Repeat the step 5 to make 5 more tikkis.
- Serve immediately with green chutney.
- Make the mixture for the tikkis just before cooking them and shape them one by one and directly cook them on a tava (griddle) and also do not shape the tikkis in advance.
RECIPE SOURCE : Chana Dal and Cabbage Tikki by Tarla Dalal