Horsegram Tikki Recipe
A healthy twist to the famous Aloo Tikki or Cutlet with the addition on horse gram
We have all heard of Aloo Tikki, a famous Delhi street food snack. There are several variations of the aloo tikki - Peas Tikki, Spinach Tikki, Vegetable Tikki. The recipe is a fusion tikki recipe of aloo and horsegram. Horsegram tikkis are healthy option to the normal aloo tikki and it makes for an ideal evening snack, after school snack for kids or any time food to satisfy you hunger pangs
Did you know : Horsegram contains the highest protein content of any lentil in the world. This grain is fed to horses to keep them energetic and maintain weight, hence the namesake. Horsegram is also rich in iron and calcium among other nutrients. It is a poor man's food as it provides a lot of energy for a small portion consumed. It is a drought tolerant crop that can be grown in a low rainfall area and even on rainfed dry agricultural lands.
If you like this recipe, here are a few more Horsegram or Kulith Recipes
For the tikki
- 3/4 cup Horse Gram Dal (Kollu/ Kulith)
- 3 Potato (Aloo) , boiled and mashed
- 1 Onion , chopped
- 1 Tomato , chopped
- 1 teaspoon Ginger Paste
- 2 cloves Garlic
- 1 teaspoon Turmeric powder (Haldi) For the masala Powder
- 1 teaspoon Cumin (Jeera) seeds
- 1 teaspoon Coriander (Dhania) Seeds
- 3 Dry red chillies
- Black Salt (Kala Namak) , to taste
- 1 teaspoon Cumin (Jeera) seeds
- 2 teaspoons Coriander (Dhania) Leaves
- 1/2 teaspoon Lemon juice
- 1/4 teaspoon Amchur (Dry Mango Powder)
- 5 tablespoons Gram flour (besan) , for coating before frying
- Cooking oil , to shallow fry
How to make Horsegram Tikki Recipe
To make the horsegram tikki, first clean and wash the horse gram. Soaked the washed horse gram for one hour and pressure cook for upto 6 whistles with 1 and half cups of water.
Open the cooker lid and strain the horse gram water. Cool the horsegram and grind with very little or no water along with dry mango powder and cloves of garlic into fine paste.
To make the masala powder, dry roast red chillies, coriander seeds and cumin seeds until the aroma wafts in the air. Turn off the flame, and cool. Once the dry spices are cool, add to a mixer and grind into a dry powder.
Place a heavy bottomed pan on medium heat and add some oil. Once the oil is hot, add cumin seeds and stir fry until the cumin browns. Now add chopped onion and saute until the onions are brown.
Add the ginger paste and saute until the raw smell of ginger goes away. Add the chopped tomatoes and cook until they turn mushy.
Now add in the ground masala powder and saute until the powder combines well with the onions and tomatoes.
Next add in the horse gram paste and potato mash, mix everything well and keep the pan closed for 3-4 minutes. Season with black salt and amchur powder.
Mix everything well and keep the lid closed for another 2 minutes and turn off the flame. Garnish with chopped coriander leaves and lemon juice.
Once the horse gram and potato mixture is cool, take a handful of the mixture and shape it in the form of a tikki. Place this tikki on a plate of gram flour or besan and keep aside in a different plate. Prepare tikkis with the rest of the mixture and keep aside
In shallow pan, add some cooking oil and place the tikkis one by one and fry the tikkies for 2 minutes on each sides or until the surface browns up. Take it off the pan and place on a kitchen paper towel for oil to drain.
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