Soya Chana Dal Tikki

30m
Serves 1
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Directions

  1. 1Add the soya chunks to a pressure cooker.
  2. 2Add the chana dal to the pressure cooker.
  3. 3Add dried red chillies, ginger, garlic, cumin seeds, cinnamon, and black cardamom to the pressure cooker.
  4. 4Add salt to the pressure cooker.
  5. 5Pour water into the pressure cooker.
  6. 6Add a spoonful of oil or ghee to the pressure cooker.
  7. 7Stir all the ingredients in the pressure cooker.
  8. 8Cook the mixture in the pressure cooker until done.
  9. 9Once cooked, transfer the mixture from the pressure cooker to a blender.
  10. 10Blend the mixture into a paste.
  11. 11Transfer the blended mixture to a bowl.
  12. 12Add chopped onions to the mixture in the bowl.
  13. 13Add chopped coriander leaves to the mixture in the bowl.
  14. 14Mix all ingredients thoroughly with your hands to form a uniform mixture.
  15. 15Take a portion of the mixture and form it into a round patty or tikki shape.
  16. 16Place the patties in a frying pan with some oil.
  17. 17Fry the tikkis until golden brown and cooked through.
  18. 18Serve the cooked soya chana dal tikkis.
  19. 19Garnish with lemon slices or a squeeze of fresh lemon juice.

Ingredients

  • Soya
  • Chana Dal
  • Dried Red Chillies
  • Ginger
  • Garlic
  • Cumin Seeds
  • Cinnamon
  • Black Cardamom
  • Salt
  • Water
  • Oil/Ghee
  • Chopped Onions
  • Coriander Leaves
  • Lemon

Equipment

Pressure CookerBlender/GrinderBowlFrying PanSpatula

Tips

  • The recipe is high in protein, making it filling.
  • It's so soft and melt-in-mouth that you won't stop at one.
  • Can be prepared in 15 minutes the night before or 15 minutes in the morning.
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  • This recipe is especially beneficial for expats living abroad in countries like Dubai, Australia, Canada, UK, USA, India, China, Japan, Germany, and France for cultural exchange and international experience.
  • This recipe promotes global living and cross-cultural understanding by providing a healthy snack alternative that is easy to make anywhere in the world.
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