Mint and masoor tikki

Posted on July 31, 2009. Filed under: Diabetes/diabetic recipe | Tags: , |

An interesting way of combining an unusual leafy vegetable like mint and a pulse like masoor. As I have used only 1 teaspoon of oil to cook these tikkis, they are really amazing being moreover relatively light in terms of calories as compared to the deep fried tikkis which are loaded with oil.
Serve these protein, vitamin A and iron rich tikkis as a starter or as a snack during the day.

Preparation Time : 10 mins.
Cooking Time : 25 mins.

Makes 6 tikkis.

¼ cup whole masoor (whole red lentils)
¼ cup mint, finely chopped
1 teaspoon gingergreen chilli paste
2 teaspoons whole wheat bread crumbs
2 tablespoons low fat paneer, grated
salt to taste
Other ingredients
1 teaspoon oil for cooking
1. Clean, wash and soak the masoor overnight. Drain.
2. Combine the masoor with 2 cups of water and pressure cook till the masoor is soft and slightly overcooked, but not mashed.
3. Drain the masoor and discard any excess water. Coarsely pound the masoor in a mortar and pestle.
4. Combine the masoor paste with the remaining ingredients and mix well.
5. Divide the mixture into 6 equal portions. Shape each portion into an even sized round and flatten the rounds to make tikkis.
6. Heat a non-stick pan and cook each tikki over a high flame using a little oil until both sides are golden brown in colour.
7. Serve hot.
Use the discarded masoor dal water to make chapati dough, as it is rich in plenty of nutrients.

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