I caught this recipe being aired on 'Khana Khazana'. Since my Little one was hollering at the same time, I might have missed a thing or two. But nonetheless the kebabs turned out fabulous. Also, this recipe does not use any onion and garlic so it can be savored any day.
Preparation Time - 15 min
Ingredients - 200 gm hung curd, 4 tsp besan / bengal gram flour, 1 tbs chopped coriander, 1 tbs chopped ginger, 1 tbs chopped green chilli, 1 tbs coarsely ground pepper, 1 tsp powdered sugar, 2-3 tbs pomegranate seeds, salt to taste, cornflour for dusting, oil for frying.
Preparation - Take all the ingredients (except for oil and cornflour) in a mixing bowl. Mix gently into a soft dough.
Take a small potion of the dough and shape into tikkis. As the dough will be very soft, use cornflour to dust a working surface and make into tikkis.
Cooking - Heat a non-stick frying pan and drizzle with oil.
Place the tikkis on the pan and cook on both sides to a brown color.
Serve hot with pudina chutney/tomato sauce.
Preparation Time - 15 min
Ingredients - 200 gm hung curd, 4 tsp besan / bengal gram flour, 1 tbs chopped coriander, 1 tbs chopped ginger, 1 tbs chopped green chilli, 1 tbs coarsely ground pepper, 1 tsp powdered sugar, 2-3 tbs pomegranate seeds, salt to taste, cornflour for dusting, oil for frying.
Preparation - Take all the ingredients (except for oil and cornflour) in a mixing bowl. Mix gently into a soft dough.
Take a small potion of the dough and shape into tikkis. As the dough will be very soft, use cornflour to dust a working surface and make into tikkis.
Cooking - Heat a non-stick frying pan and drizzle with oil.
Place the tikkis on the pan and cook on both sides to a brown color.
Serve hot with pudina chutney/tomato sauce.
