|Bengal gram||5 Tablespoon|
|Ginger||12 1⁄2 Gram|
|Garlic||15 Clove (75 gm)|
|Coriander seeds||1 Tablespoon|
|Fennel seeds||2 Teaspoon|
|Lime||1 , juiced|
|Oil||2 Cup (32 tbs) (For Frying)|
|Fresh coriander||1⁄4 Cup (4 tbs)|
1 Soak the dal in water for 3 hours. Peel and cut yam into cubes. Pressure cook the yam and dal for 8-10 minutes. Drain water completely.
2 Very lightly roast all the spices and grind to a powder. Finely chop the onions and green chillies.
3 Grind the yam and dal. Mix with all the ingredients very well using your hands. Prepare small tikkias out of it and shallow fry on a tawa till golden brown.
4 Serve with a chutney, preferably anardana chutney.