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