Soya chura and sattu protein rich tikki for breakfast

Name: Soya chura and sattu protein rich tikki for breakfast
Total time: 2400 s
Yield: 3 people
Cuisine: Indian
Ingredients: 1 cup Soya granules/ chura; 1/2 cup Chana sattu; 1 Onion (finely chopped); 1 Green chilli (finely chopped); 4-5 Garlic cloves (grated); 1/2 inch Ginger(grated); 1 small Carrot (grated); 1+1 tsp Salt; 1/2 tsp Red chilli powder; 1/2 tsp Garam masala; 1 tsp Dry mango powder; 2 tbsp Coriander leaves (finely chopped); 1/4 cup Curd; 2 tbsp Desi ghee/clarified butter

Kalpana Rai @cook_26263526

Ghaziabad

#CA2025#soya chura/nutri chura
Soya chura and sattu protein rich tikkis are full of nutrients.Soya granules are a good source of plant based protein.It has fiber and low fat and is good for heart health.Sattu is also full of antioxidants.It has protein,fiber and minerals .These tikkis are very tasty and healthy.You can wrap this tikki for breakfast .

Kalpana Rai @cook_26263526

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Ingredients

40 min

3 people

1 cupSoya granules/ chura
1/2 cupChana sattu
1Onion (finely chopped)
1Green chilli (finely chopped)
4-5Garlic cloves (grated)
1/2 inchGinger(grated)
1small Carrot (grated)
1+1 tsp Salt
1/2 tspRed chilli powder
1/2 tspGaram masala
1 tspDry mango powder
2 tbspCoriander leaves (finely chopped)
1/4 cupCurd
2 tbspDesi ghee/clarified butter

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Steps

40 min

1

Soak soya chura in water for 5 min.Then boil it with 1 tsp Salt for 2-3 min.Strain and wash in running water 3-4 times.Squeeze it and grind it.
2

Mix ginger,garlic,onion, green chilli,salt,red chilli powder,dry mango powder,garam masala,sattu and soya chura in a plate.Now mix curd.
3

Divide the dough into 8 portions.Take a portion make a ball and press to make tikki.
4

Heat gridle,grease it with ghee,place tikki,cook it for 3 min,flip it over,press and shallow fry on both the sides until golden brown.Fry all the tikkis like this.Your delicious tikki is ready to serve.Serve it with,onion lachcha,mint chutney and sweet tamarind chutney.

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Kalpana Rai @cook_26263526

on August 13, 2025 16:06

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.