Legumes & lentils are an integral part of Indian cuisine. They are used in more ways than that are documented in any form possible. Here is an effort inspired by a recipe I came across in a decade-old book by the legend of the cooking world, Tarla Dalal.
These tikkis are made with a combination of lentils and sprouted legumes. These are protein-packed and can be served as is for aappetizers/snack or combined in wraps, rolls, and pita pockets like falafels (traditionally made of chickpeas/kabuli chana). A mix of lentils and legumes ensures wholesome nutrition, enriching the nutrient content of these tikkis.
If you like healthy snacks like these tikkis, do check my other tikki/ cutlet recipes too:
- Aloo Methi Tikki
- Aloo Tikki/ McAloo Tikki Burgers
- Ambode/ Chana Dal Vada/ Masala Vada
- Baingan Pakoda – Sandwiched aubergine fritters/ Gadag special gundu badnekai bajji – A North Karnataka speciality
- Dahi Saunfiyani Tikki
- Jhatpat Paneer Kebabs
- Mint Masoor Tikki
- Parsley Moong Cutlet Sandwich
- Rice Vermicelli Cutlet
- Spinach/Palak Kebab
- Sweet Corn Balls – A Chinese starter
- Urad Dal Pakoda
- Veg Cutlet Sandwich
- Vegetable Lollipops
5 Legume Tikki Recipe
Makes 12 to 14 tikkis
1 Cup = 150 ml
- Red lentils/ masoor dal – 2 tbsp
- Split bengal gram/ chana dal – 1/2 cup
- Mixed sprouts (moong, matki, brown chana) – 1 cup (dry volume – 1/2 cup)
- Green chillies – 3 to 4
- Ginger – 1/2 inch piece
- Fennel seeds – 1 tbsp
- Garlic – 2 cloves
- Salt – 1 tsp
- Potato – 2, large, boiled & mashed
- Paneer – 50 gm, grated/ crumbled
- Coriander leaves – 2 tbsp, finely chopped
- Spring onions with leaves – 1/4 cup
- Sesame seeds – 2 tsp
- Idli rawa – 2 tbsp
- Oil – 1 tsp
1) Sprout the mixed legumes overnight. Soak masoor dal and chana dal for 2 hours.
2) Pressure cook for 1 whistle with 1-1/2 cup water.
3) Drain and grind to a coarse paste along with green chilli, ginger, garlic, fennel seeds and salt.
4) Grate/crumble paneer. Mash the boiled potatoes and finely chop spring onion and coriander leaves.
5) Add them to the ground dal paste.
6) Mix well.
7) Make rough balls with fistful of mixture
8) Shape them into squares.
9) Spread idli rawa and sesame seeds in a plate.
10) Place the tikkis on this mix and press gently.
11) Coat the tikkis with this mix on both sides.
12) Apply 1 tsp oil on a non-stick pan and roast for a couple of minutes on both sides until light brown. Serve with your choice of dip or chutney. Enjoy!
If you happen to try this 5 Legume Tikki Recipe; leave a comment, let me know how it turned out. Use in your Instagram posts – #theredplatechroniclesbymeenadanti and tag @theredplatechronicles . To see more of my work, follow me on
Have a great day!
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