Whole Moong Tikki


by
1/5 stars  0% LIKED IT
1 REVIEW ALL BAD
Added to 4 cookbooks
This recipe has been viewed 3871 times
  

Whole Moong Tikki, serves best for evening time snacks and serve with tomato ketchup.

Add your private note

Preparation Time: 
Cooking Time: 
Makes 2 to 3 servings
Show me for servings


Ingredients

Method
  1. Drain and grind the moong without water or with minimum water to a smooth paste.
  2. In a mixing bowl, Combine the grounded moong, corn flour, asafoetida, cumin seeds, ginger-chilli paste, onions, garam masala, coriander, curry leaves, soda bi-carb and salt, mix well and bind together to make a thick mixture.
  3. Divide the mixture into equal portions and roll it into small balls and flatten it.
  4. Heat the oil in a kadhai, and deep-fry the tikkis till it turns to golden brown in colour from both the sides.
  5. Remove on absorbent paper. Repeat the same process to make more tikkis.
  6. Serve immediately.
Member Photo
This recipe was contributed by Palak Rajput on 19 Feb 2011


Know more about this member, Click Here
1 review received for Whole Moong Tikki
Tried this recipe?. Post a review! Let everyone know how it turned out.
1 CRITICAL REVIEW

The most Helpful Critical review

 Reviewed By
foodie $1234, February 23, 2011

Directly drain and grind the moong? no need to soak the moong?

See more critical reviews...

Helpful reviews for this recipe
Reviewed February 23, 2011 by foodie $1234

Directly drain and grind the moong? no need to soak the moong?

Was this review helpful?   


Report this Reported by 1 member
Rate and review this recipe and get 15 days FREE bonus membership!
Subscribe to the free food mailer

Wow Walnuts
Missed out on our mailers?
Our mailers are now online!
View Mailer Archive

Subscribe now

Privacy Policy: We never give away your email