• Moong Dal Paneer Tikki
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INGREDIENTS


 Moong Dal Paneer Tikki

Servings - 2 - 3

INGREDIENTS
(For Moong Dal Paneer Tikki)
Split mung beans - 300 grams
Water - 1400 milliliters, divided
Salt - 1 teaspoon
Grated paneer - 400 grams
Ginger paste - 1 tablespoon
Garlic paste - 1 tablespoon
Green chili - 1 tablespoon
Onions - 75 grams
Coriander - 10 grams
Salt - 1 teaspoon
Finger millet flour - 150 grams
Red chili - 1 teaspoon
Turmeric - 1/2 teaspoon
Chaat masala - 1 tablespoon
Dry mango powder - 1 teaspoon
Garam masala - 1 teaspoon

(For Coriander Mint Chutney)
Coriander - 10 grams
Mint - 10 grams
Curd - 100 grams
Onions - 20 grams
Lemon juice - 1 tablespoon
Chaat masala - 1 teaspoon
Black salt - 1 teaspoon
Green chili - 1 tablespoon

PREPARATION


(For Moong Dal Paneer Tikki)
1. In a bowl, add 300 grams split mung beans, 500 milliliters water and soak for 30 minutes.
2. Take a skillet, add 900 milliliters water, 1 teaspoon salt, soaked split mung beans and mix it well.
3. Bring it to a boil.
4. Boil for 8 - 10 minutes on medium heat.
5. Remove it from heat and drain the dal.
6. Transfer this into a mixing bowl, add all the remaining ingredients and mix it well.
7. Take some mixture in your hands and shape it into a tikki.
8. Heat sufficient oil in a deep fryer and deep fry these until golden brown and crispy.
9. Drain it on an absorbent paper.
10. Keep aside.

(For Coriander Mint Chutney)
1. In a blender, add all the ingredients and blend it into a smooth puree.
2. Serve prepared tikki with chutney.