- 1/2 cup of dal of moong (yellow) (separate yellow part)
- 1/2 cup of oats make sure that they are rolled cooking quick oats
- 2 tablespoons of fresh dahi (curd)
- 3 tablespoons of chopped onions
- 1/2 teaspoons of fresh chopped finely chilies (green chilies)
- 2 teaspoons of chaat masala
- 2 teaspoons of chili powder
- 1/4 teaspoons of garam masala
- 1/4 teaspoons of haldi (turmeric powder)
- 1 teaspoon adrak-lehsun (ginger-garlic) paste
- 2 tablespoons of fresh chopped finely coriander (dhania)
- Salt as per your taste
- 2 teaspoons of oil for cooking and greasing (any cooking oil)
- Green chutney
- 1 cup of fresh dhania (coriander)
- 1 cup of fresh pudina (Mint leaves)
- 4-5 chopped fresh green chilies
- 1 tablespoon of sugar
- 1 teaspoon of salt
- Boil it, first cook the yellow colored dal of moong in 1 cup of fresh water in a very deep proper pan till the dal has become soft and is properly cooked and all of the water has completely evaporated. Drain it and mix the dal in a blender to a paste of course.
- Bring a bowl, now in a large bowl put the paste and add oats, curd, onions, chat masala, garam masala, turmeric, green chilies, salt, red chili powder, ginger garlic paste, and coriander and mix well. Separate the mixture evenly into 12 even portions each portion must be of approx.63 mm. (2½”) flat round tikki.
- Start cooking; lightly brush a non-stick pan (griddle) with ½ tsp of cooking oil. Cook each side of tikki evenly until they become nice golden-brown in color from each the side.
- Grind all of the ingredients for serving, in a blender till smooth texture and chutney are ready.
- Serve the delicious dish with tasty green chutney.
- You can also grill, fry or bake the tikkies as per your wish and taste.
- The uncooked mixture can be preserved in refrigerator for 1 week and the cooked tikkies for 1 day.