Cooking Instructions
- 1
Take one cup of moong daal wash and soak for an hour
- 2
Take a pan and boil soaked moong daal with salt, do not overcook, once done strain the water and keep it aside
- 3
Take one medium sized potato and boil it and mash it properly
- 4
Now in take wok heat one tbsp oil and add cumin seeds and let them crackle, add onion and green chillis fry until onion get translucent
- 5
Add gram flour to it and roast it well, now add boiled moong daal and mashed potato and all spices except salt and give it nice mix and cook it further for 2-3 mins
- 6
Now take this mixture and let it cool for few mins, add salt and chopped coriander leaves and mix it well
- 7
Now roll tikkis from above mixture by taking lemon size portions and roll and press firmly between your greased palms
- 8
Make slurry using corn starch and water, dip tikkis into this and roll them and suji
- 9
Shallow Fry ready tikkis on heated tawa with less oil from both the sides till golden brown, serve with any dip along with tea
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