Dal Tikki

PREPARATION

1. In a bowl, 100 grams split gram gram, 800 milliliters water and soak for 60 minutes.
2. After soaking, transfer to a pressure cooker. Add 500 milliliters water, 1/2 teaspoon salt and stir well. Cover with the lid and cook until 1 whistle.
3. Once done, open the lid and set aside.
4. Heat 1 tablespoon oil in a pan, add 1/2 teaspoon cumin powder and stir well.
5. Add boiled dal and cook for 2 - 3 minutes. Add 1/4 teaspoon salt, 1/2 teaspoon coriander powder, 1/2 teaspoon cumin powder, and 1/2 teaspoon red chili. Mix well.
6. Mash the mixture using a food masher and remove from heat.
7. In a bowl, add 450 grams boiled mashed potatoes, 1/2 teaspoon cumin powder, 1/2 teaspoon salt, 1 teaspoon coriander powder, 2 tablespoons corn flour, 25 grams rice flour, and 1 tablespoon green chili. Mix well to combine.
8. Grease your hands with oil, take a small portion of the potato mixture, stuff it with the dal filling, and shape into tikki.
9. Heat oil in a pan and fry the tikki until golden brown and crispy. Drain on absorbent paper.
10. In a bowl, add 60 grams onions, 30 grams carrots and 2 tablespoons beetroot. Mix well.
11. On a serving plate, place the tikki. Top with curd, mint chutney, tamarind chutney, and the salad mix.
12. Serve.