If you?re looking for a tasty and healthy snack then these crispy, power-packed tikkis with assorted dry fruits and potatoes are perfectRead More
- 10-12 cashew nuts
- 10-12 almonds, soaked and peeled
- 1 cup onions fried
- 1 cup Dry coconut, grated
- 1 cup soya granules
- ½ cup potatoes, boiled mashed
- ½ tsp red chilli powder, Turmeric powder, a pinch
- 1 tbsp garam masala
- ½ cup coriander, finely chopped
- 1 butter, crushed, Crushed butter, as required, Salt to taste
- 1 tbsp oil, Water as required
- For the dip
- 2 tbsp mint chutney
- 3-4 tbsp tamarind and jaggery chutney
- 1 tbsp cumin powder roasted
- 1 tsp fennel powder roasted
- 1 tbsp red chilli powder
- 1 tsp fennel powder
- Water as required
- For garnish
- Sliced onion mixture
- Split Bengal gramsspiced
- crushed black pepper
- Spicy chutney
- Blend the cashew nuts, soaked almonds, onions and grated coconut together in a blender.
- Add water as required and blend again to prepare a paste.
- Take the soy granules in a bowl.
- Add the mashed potatoes, prepared paste, red chilli powder, turmeric powder, garam masala, salt, finely chopped coriander and crushed butter.
- Mix them together.
- Take small portions of the mixture and prepare the cutlets.
- Coat the cutlets with the crushed butter.
- Heat oil in a pan and shallow fry the cutlets.
- For the dip, take the mint chutney (prepared from mint, coriander, ginger-garlic and onions) in a bowl.
- Add tamarind and jaggery chutney, roasted cumin and fennel powders, red chilli powder and fennel powder.
- Mix with water to prepare a thin paste.
- Serve the cutlets and garnish with the prepared dip, sliced onion mixture, sprouts, yogurt, split and spicy Bengal gram, sev, crushed black pepper and spicy chutney.
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