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Tata Sampann Recipes – Besan Ki Tikki

Bonny Shah

Bonny Shah
03 March 2020

This article is authored by Bonny Shah. Bonny is a Registered Dietitian and a Certified Diabetes Educator.

Tikkis are everyone’s favourite. Often served as starters to a meal or a snack, tikkis are crispy fritters or croquettes that pair well with chutney or ketchup. Primarily made out of potatoes, tikkis are also a popular street snack available all over North India. Different versions of tikki also serve as a base for street food favourites dishes such as chaat and ragda pattice.

This innovative recipe of tikki uses besan, poha and potatoes as main ingredients which are combined to create tikkis that are slightly crispy outside but extremely soft at the same time. Besan and poha gives these tikkis this unique texture while using low-absorb fine besan from the Tata Sampann range increases its health quotient.

Besan has many vitamins and minerals. It is a low glycaemic index food which as a gradual effect on blood sugar. Made from unpolished chana dal, it has plenty of protein and fibre. Chickpeas are an ideal protein source for vegetarians, as they provide nearly all of the essential amino acids. Poha is easily digestible and light on stomach along with being a good source of vital minerals and vitamins, including iron.

Take a look at this recipe from the Youtube channel, Pan to Plate to make these tikkis at home.

Ingredients

  • 1/2 cup Tata Sampann low absorb Besan
  • 1/2 tsp Roasted cumin seeds/Bhuna Jeera
  • 1/2 tsp carom seeds/ ajwain
  • 1/4 tsp Asafoetida/hing
  • 1 tsp Sesame seeds/til
  • 1/4 tsp Tata Sampann Turmeric Powder
  • 1/4 tsp Tata Sampann Red Chilli Powder
  • 1 tsp Tata Salt
  • Water as per requirement
  • 1 tbsp Oil
  • 2 Boiled Potatoes
  • 2/3 Cup Tata Sampann Red Rice Poha, ground to a powder

Method

  1. In a bowl, take the besan and add roasted cumin, carom seeds, hing, sesame seeds, turmeric powder, red chilli powder and salt.
  2. Add water to make a medium consistency paste.
  3. Heat oil in a pan and roast besan to make a soft yet thick batter. Add oil as required while making it.
  4. Mash the boiled potatoes. Ground poha into a powder using the mixer.
  5. Once the besan batter is at room temperature, add potatoes to it and the poha powder.
  6. Mix this well and knead into a soft dough.
  7. Shape the dough into coin-size portions.
  8. Heat oil in a pan to deep fry the tikkis.
  9. Fry the tikkis on a medium flame. Fry till golden brown.
  10. Serve with ketchup or chutney of your choice.


DISCLAIMER

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