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Chick Pea and Soya Tikki (kebabs and Tikkis)


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Soya granules combined with kabuli chana for binding, make simple yet scrumptious tikkis.

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Preparation Time: 
Cooking Time: 
Makes 10 tikkis
Show me for tikkis


1/2 cup soya granules
1/2 cup kabuli chana (white chick peas)
1 tbsp finely chopped mint leaves (phudina) leaves
1 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
salt to taste
oil for deep-frying

  1. Clean, wash and soak the kabuli chana overnight.
  2. Drain, add 2 cups of water and pressure cook for 3 to 4 whistles or until the chana dal is cooked.
  3. Allow the steam to escape before opening the lid.
  4. Drain out all the excess water and keep the kabuli chana aside.
  5. Soak the soya granules in hot water for 10 to 15 minutes. Drain and squeeze out all the water.
  6. Combine the soya granules, kabuli chana, mint leaves, green chillies, ginger and salt and blend in a mixer to a coarse paste.
  7. Divide the mixture into 8 to 10 equal portions and shape each portion into round, flat tikki.
  8. Heat the oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from both sides. Drain on an absorbent paper and serve hot.
RECIPE SOURCE : Kebabs and TikkisBuy this cookbook

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