Suran/Yam Chana Dal Tikkis

Tarla.Dalal's picture

Jan. 15, 2019

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.

Ingredients

Yam chunks 1 Cup (16 tbs) , finely chopped (suran)
Chana dal 1/2 Cup (8 tbs) (split bengal gram)
Oil 2 Teaspoon
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
Salt To Taste
Green chutney 1/2 Cup (8 tbs) (for serving)

Directions

MAKING:

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.

SERVING:

9. Serve immediately with green chutney.

Recipe Summary

Difficulty Level: Easy
Cook Time: 25 Minutes
Ready In: 25 Minutes
Servings: 3