Ingredients Jump to Instructions ↓

  1. 1 cup kabuli chana (white chick peas), soaked overnight

  2. 1 green chilli, chopped

  3. 1/2 cup chopped mint leaves (phudina)

  4. 1/2 tsp grated garlic (lehsun)

  5. 1/2 cup grated cabbage

  6. 1 cup grated carrot

  7. 1/4 cup finely chopped capsicum

  8. 1/2 tsp roasted cumin seeds (jeera) powder

  9. 1 tsp oil for brushing salt to taste Other ingredients

  10. 1 tbsp oil for cooking

Instructions Jump to Ingredients ↑

  1. Drain the water from the kabuli chana. Grind the kabuli chana, green chillies and mint leaves in a mixer to a make coarse paste without using water. Combine the remaining ingredients along with the kabuli chana mixture in a bowl and mix well. Divide the mixture into 12 equal portions and shape them into flat tikkis (approx.

  2. " diameter). Brush a non-stick tava (griddle) with little oil and cook the tikkis with oil till both sides turn golden brown. Drain on absorbent paper and serve hot.


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