CHUKUNDAR KI TIKKI

chukyndar_ki_tikki

Beetroots Do Have A Lot Of Moisture And This Makes It Difficult To Shape The Tikkis. More Bread Slices Can Be Added Which Help In Easily Making The Tikkis. Another Option Is To Add Some Roasted Besan/Gram Flour.

INGREDIENTS

CARROTS, BOILED 2
BEETROOT Boiled ½ CUP
POTATOES Boiled 3
ROASTED CHANA POWDER 3 TSP
BREAD CRUMB ½ Cup
SALT TO TASTE
CHILLI POWDER ¼ Tsp
CHAAT MASALA ¼ Tsp
REFINED OIL 2 Tbsp
FOR STUFFING:
MOZARELLA CHEESE, GRATED 80 GM
GINGER, FINELY CHOPPED 1 TSP
GREEN CHILLIES , FINELY CHOPPED 1
FOR GARLIC & CURD DIP:
FRIED CHOPPED GARLIC 1 Tbsp
WHISKED CURD 100 Gm
FRESH CORIANDER, CHOPPED 1 Tbsp
SALT, TO TASTE
CRUISHED BLACK PEPPER CORNS 1/4 Tsp

METHOD

  • TO MAKE THE DIP, COMBINE ALL INGREDIENTS TOGETHER AND MIX WELL.SET ASIDE.
  • TOP MAKE TIKKI’S- IN A BOWL ,COMBINE GRATED BOILED POTATOES, GRATED CARROTS , BOILED BEETROOT , SALT , RED CHILLI POWDER AND CHAAT MASALA .MIX WELL.
  • ADD BREADCRUMBS AND ROASTED CHANA POWDER AND KNEAD IT INTO DOUGH.
  • TO MAKE CHEESE STUFFING – IN A SEPARATE BOWL, COMBINE MOZZARELLA CHEESE, CHOPPED GINGER AND GREEN CHILLI AND MIX WELL. KEEP ASIDE.
  • MAKE SMALL BALLS OF THE BEETROOT DOUGH MIXTURE AND MAKE A DEPRESSION IN THE MIDDLE OF EACH PORTION.
  • STUFF THE CHEESE FILLING INTO EACH BALL. ROLL THEM TO RESHAPE THEM LIKE A BALL, SEALING IT FROM ALL SIDES.
  • GENTLY PRESS THEM BETWEEN YOUR PALMS TO SHAPE THEM LIKE A TIKKI.
  • NOW TO COOK THEM HEAT SOME OIL IN A PAN AND SHALLOW FRY THE TIKKIS ON BOTH SIDES UNTIL CRISP AND GOLDEN IN COLOUR.
  • TRANSFER THEM INTO A SERVING PLATTER AND SERVE HOT, GARNISHED WITH CORIANDER SPRIG AND ACCOMPANIED WITH GARLIC AND CURD DIP.

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