Serves 1
Directions
- 1Heat oil in a kadai and caramelize the onions.
- 2Once onions are half done, add garlic and cashews, and fry until golden.
- 3Add salt to boiling water and blanch mushrooms for 4-5 minutes.
- 4Blend the blanched mushrooms and the fried onions, garlic, and cashews into a smooth paste.
- 5Heat ghee in the kadai, add red chilli powder, salt, garam masala, and elaichi powder, and sauté for one minute.
- 6Add the mushroom and onion paste and roasted besan, then cook for 5-10 minutes until the mixture leaves the pan.
- 7Let the mixture cool down slightly.
- 8Shape the mixture into small tikkis (patties).
- 9Shallow fry the tikkis for 8-10 minutes until golden brown.
- 10Serve hot with onions, green chutney, and hot parathas.
Ingredients
- Oil
- Onions
- Garlic
- Cashews
- Salt
- Water
- Mushrooms
- Ghee
- Red chilli powder
- Garam masala
- Elaichi powder (Cardamom powder)
- Roasted besan (chickpea flour)
Equipment
Kadai (wok)BlenderFrying panSpatula
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