Recently tried these protein-packed tikkis with the goodness of moong dal, paneer and palak. They are easy to make. You can prepare the mix in advance and use it as needed. It will stay good in the refrigerator for 2-3 days.
Also try: Paneer Quinoa Tikki, Paneer Methi Tikki, Hara Bhara Kebab or Potato Corn Tikki.
Course: Appetizer or Snack
Cuisine: Indian
Time: Soaking – 5 hours, Preparation – 15 mins, Cooking – 15 mins, Total – 5.5 hours.
Servings: makes around 20 medium-size tikkis.
Ingredients:
- Moong Dal (Skinned Split Mung Beans) – 1 cup
- Paneer (Indian Cottage Cheese) – 200 grams (chopped)
- Palak (Spinach) – 2 cups
- Ginger – 2 inches (roughly chopped)
- Green Chilli – 2 to 3 (roughly chopped)
- Ground Oats – 1/2 cup
- Chaat Masala Powder – 1 tsp
- Cumin Powder – 1 tsp
- Garam Masala Powder – 1 tsp
- Lemon Juice – 2 tbsp
- Salt to taste
- Oil to pan-fry the tikkis.
PS: 1 Cup = 250 ML.
How to make Moong Dal Paneer Palak Tikki:
- Soak moong dal in water for about 5-6 hours. Thoroughly rinse and discard the water completely
- Add it to a food processor with paneer cubes, palak, ginger, and green chilli. Then, include ground oats, chaat masala powder, cumin powder, garam masala powder, lemon juice, and salt. Blend to make a smooth mix, slightly coarse would do as well
- Transfer it to a bowl and let it rest in refrigerator for about 2 hours
- Now make round shape tikkis from the mix, keep aside
- Heat a pan and spread some oil, place the tikkis. Cook on medium flame until crisp and brown, then flip and similarly do the other side
- Your Moong Dal Paneer Palak Tikkis are ready. Sprinkle some chaat masala. Squeeze some lemon juice on them. Relish with some green chutney and salad. Enjoy!
A Plate of Happiness 