Preparation Time: Soak overnight Cooking Time: 30 minutes Makes 10 tikkis
Ingredients
- ½ cup soya granules
- ½ cup kabuli channa
- 1 tbsp mint leaves (pudina), finely chopped
- 1 tsp green chillies, finely chopped
- 1 tsp ginger, finely chopped
- Salt as per taste
Method
- Clean, wash and soak the kabuli chana
- 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.
Nutritive values per serving
- Energy: 48 kcal
- Protein: 6 g
- Carbohydrates: 2 g
- Fat: 4 g
