Moong Dal And Paneer Tikki

  

Ingredients


1/2 cup yellow moong dal (split yellow gram) , soaked for 30 minutes and drained

1/2 cup low-fat crumbled paneer (cottage cheese)

1/4 cup ragi (nachni / red millet) flour

1 tbsp grated onions

1 tsp chilli powder

1/4 tsp garam masala

1/4 tsp turmeric pdr

1/2 tsp ginger-garlic paste

2 tsp chaat masala

2 tbsp chopped coriander leaves

salt to taste

Other Ingredients For Moong Dal and Paneer Tikki

1 tsp coconut oil or oil for greasing and cooking

For Serving With Moong Dal and Paneer Tikki

mint and coriander chutney

Method

For moong dal and paneer tikki

To make moong dal and paneer tikki, combine the yellow moong dal, 

 

2 cups of water and salt in a broad non-stick pan and cover and cook 

 

on a slow flame for 7 to 8 minutes, while stirring occasionally.

Remove from the flame and drain very well it using a strainer.

Transfer the cooked moong dal on a plate and cool completely.

Add all the remaining ingredients and mix very well.

Divide the mixture into 10 equal portions and shape each portion into 

 

a 50 mm. (2”) diameter flat round tikki.

Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil and 

 

cook the tikkis on a slow flame using the remaining ¾ tsp of oil till 

 

they turn brown in colour from both the sides.

Serve the moong dal and paneer tikki immediately with mint and 

 

coriander chutney.

 

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