PREPARATION

1. In a bowl, add 200 grams split mung beans, 250 milliliters water and soak for 20 minutes.

2. Take a pressure cooker, add soaked split mung beans, 700 milliliters water, 1/2 teaspoon turmeric, 1/2 teaspoon salt and mix it well.

3. Cover it with lid and cook till you hear 1 whistle.

4. Remove it from heat and keep aside.

5. Take a pan, add 170 grams semolina and fry roast until it turns golden brown in color.

6. Remove it from heat and keep aside.

7. Heat 2 tablespoons oil in a another pan, add 1/2 teaspoon mustard seeds, 1 teaspoon green chili and stir well.

8. Then, add 80 grams onions and fry till translucent or until it turns golden brown in color.

9. Add 40 grams carrot and mix it well.

10. Cook for 3 - 5 minutes on medium heat.

11. Now, add the cooked dal and mix it well.

12. Add 1 teaspoon salt, 1/2 teaspoon red chili and mix it again.

13. Then, add roasted semolina and mix it well.

14. Cook for another 3 - 5 minutes on medium heat.

15. Remove it from heat and refrigerate for 10 minutes.

16. Take the mixture out, add 100 grams bread crumbs, 1 tablespoon coriander, 2 teaspoons lemon juice and mix it well.

17. Take some mixture on your hand and shape it into a tikki.

18. Heat some oil in a pan and shallow fry these until it turns golden brown and crispy from all sides.

19. Drain it on an absorbent paper.

20. Serve hot with ketchup.