September 2, 2007 at 5:25 am (Recipes)
 Time: 15-30 mins | |
| Ingredients: |
1 cup toor daal
1 tbsp tamarind paste
2 cups wheat flour
half tsp red chilli powder
1 tsp dhania powder
one quarter tsp turmeric
3 tbsp oil
salt to taste Tamperinghalf tsp cumin seeds
half tsp mustard seeds (rai)
2 sliced green chillies
1 sliced onion
pinch of asafoetida (hing)
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| Method: |
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Wash daal and add 2 cups of water, turmeric and salt to taste.
Pressure cook daal (about 4 whistles).
Cool the cooker & stir daal well.
Mix wheat flour, 1 tbsp oil and salt to taste.
Knead a smooth dough.
For tikkis, take small cubes from dough and roll them in a circular shape (not too big about 6″ diameter). Apply oil in the centre and fold it twice to give it a triangular shape i.e. of a paratha. Repeat this to make about 8-10 tikkis.
Add chilli powder, dhania powder, tamarind paste, 1 tsp oil to daal and bring it to a boil.
Now add tikkis to daal one by one and place the lid of the pressure cooker.
Pressure cook for about 10 min.
Cool the cooker.
Prepare the tampering adding cumin seeds, rai. When they splutter add onion and green chillies.
When onions are golden brown, add a pinch of asafoetida and immediately pour it on daal tikki.
Serve it hot with pickles or green chilly chutney.
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