Pick, wash dal and soak in three cups of water for thirty minutes. Drain, wash and finely chop mint leaves. Peel, wash and chop onion and garlic.
Heat oil in a pan, add garlic, stir for a moment and add onions. Saute for three to four minutes till onions till onions turn soft.
Add dal and cook for a three to four minutes.
Add abut two and half cups of water and boil dal till soft and all liquid is absorbed.
Mash dal, cool an ix with tomato puree, mint, dried breadcrumbs, salt and pepper powder.
Divide it into small equal portions.
Form them into a round tikki shape and coat with refined flour.
Heat sufficient oil in a kadai and deep-fry tikkis until crisp and golden brown in colour. Drain onto an absorbent paper and serve hot with chutney of your choice. |
