Scrumptious to the core, these mouth-watering Suran Chana Dal Tikkis feature flavourful yam bound together by an aromatic powder of freshly roasted chana dal.
This winning team gets a further boost by the addition of spice powders, herbs and flavour-givers like onions, ginger and garlic.
Serve these tikkis immediately because they are super-crispy, and this great texture will be lost as the tikkis cool. Green chutney is also a must-have for a totally masti experience.
|Yam chunks||1 Cup (16 tbs) , finely chopped (suran)|
|Chana dal||1/2 Cup (8 tbs) (split bengal gram)|
|Finely chopped onions||1/2 Cup (8 tbs)|
|Ginger paste||1/2 Teaspoon (adrak)|
|Garlic paste||1 Teaspoon (lehsun)|
|Finely chopped green chillies||1 Teaspoon|
|Chopped mint leaves||1/4 Cup (4 tbs) (pudhina)|
|Chaat masala||1 Tablespoon|
|Garam masala||1/4 Teaspoon|
|Green chutney||1/2 Cup (8 tbs) (for serving)|
1. Heat a broad non-stick pan, add the chana dal and dry roast on a medium flame for 6 to 7 minutes.
2. Cool slightly and blend it in a mixer to a fine powder and keep aside.
3. Heat the oil in the same non-stick pan add the onions, ginger paste, garlic paste and green chillies and sauté on a medium flame for 3 minutes.
4. Add the yam, ½ cup of water, mix well and cover it with a lid and cook on a slow flame for 5 minutes, while stirring occasionally.
5. Transfer the mixture in a deep bowl and mash it well using a potato masher.
6. Add the prepared chana dal powder, mint leaves, chaat masala, garam masala and salt and mix well.
7. Divide the mixture into 6 equal portions and shape each portion into a flat round tikki.
8. Heat the oil in a deep non-stick pan, and deep-fry the tikkis on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
9. Serve immediately with green chutney.