Makes 10 tikkisIngredients:½ cup soya granules½ cup kabuli channa1 tablespoon mint leaves (pudina), finely chopped1 teaspoon green chillies, finely chopped1 teaspoon ginger, finely choppedSalt as per tasteMethod:Clean, wash and soak the kabuli chana overnight.Drain, add 2 cups of water and pressure cook for 3 to 4 whistles or until the chana is cooked.Allow the steam to escape before opening the lid.Drain out all the excess water and keep the kabuli chana aside.Soak the soya granules in hot water for 10-15 minutes. Drain and squeeze out all the water.Combine the soya granules, kabuli chana, mint leaves, green chillies, ginger and salt and blend in a mixer to a coarse paste.Divide the mixture into 8 to 10 equal portions and shape each portion into round, flat tikki.Pan fry on a non-stick or bake them in an oven for oil free tikkis.Nutritional value per serving:Energy: 48 kcalCarbohydrates: 5.2 gProtein: 3.6 gFat: 1.4 g
Makes 10 tikkisIngredients:½ cup soya granules½ cup kabuli channa1 tablespoon mint leaves (pudina), finely chopped1 teaspoon green chillies, finely chopped1 teaspoon ginger, finely choppedSalt as per tasteMethod:Clean, wash and soak the kabuli chana overnight.Drain, add 2 cups of water and pressure cook for 3 to 4 whistles or until the chana is cooked.Allow the steam to escape before opening the lid.Drain out all the excess water and keep the kabuli chana aside.Soak the soya granules in hot water for 10-15 minutes. Drain and squeeze out all the water.Combine the soya granules, kabuli chana, mint leaves, green chillies, ginger and salt and blend in a mixer to a coarse paste.Divide the mixture into 8 to 10 equal portions and shape each portion into round, flat tikki.Pan fry on a non-stick or bake them in an oven for oil free tikkis.Nutritional value per serving:Energy: 48 kcalCarbohydrates: 5.2 gProtein: 3.6 gFat: 1.4 g
