- 1 cup Chickpeas / Chole / Kabul Channa
- 1 Potato boiled
- 1 tsp Ginger garlic paste
- 1/4 cup Coriander leaves chopped
- 3 Green chillies
- 1/2 tsp Chili powder
- 1/2 tsp pepper corns
- 1 Lemon
- Oil spray
- Salt to taste
- 1/2 cup Dates sweet chutney
- 1/2 cup Green chutney
- 1/2 cup Yogurt blended
Method:
- Soak Channa overnight and cook in a pressure cooker with enough water until soft.
- Strain all the water and keep the channa aside.
- Now take a food processor, add cooked channa, potato, ginger garlic paste, pepper corns, green chillies, chili powder, coriander leaves and salt.
- Blend all together without water to a coarse paste.
- Now transfer to a bowl, add lemon juice and mix well.
- Preheat the oven to 400 F.
- Now spray oil on a baking tray.
- Now make equal ball of the grounded paste and flatten with fingers and place on a tray.
- Spray oil on them and place in oven for 10 mins.
- Turn on the other side of the tikkies and again spray oil on the tikkies.
- Bake for another 10 mins.
- Nice golden brown color should be formed on both the sides.
- Transfer the tikkies to a serving plate.
- Serve with plain yogurt, green chutney and sweet chutney.
- Enjoy!!
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