Category: Indian Vegetarian Cookery
Ingredients for cooking the vegetables
Ingredients for the binding sauce
Ingredients for the batter for frying
You will also require fine breadcrumbs.
For cooking the vegetables:—
Boil the vegetables with the onions, salt and red chilli powder in sufficient water until tender. Drain off the water and finally dry in the pan on a medium heat whilst stirring continuously. Cool, mash or pass through a mincing machine and mix in the chopped coriander leaves, garam masala, shredded chillies and the ginger.
For the binding sauce:—
Melt the ghee or oil, add flour and stir for 5 minutes. Add milk and cook until a thick sauce is formed. Cool.
For the batter:—
Make a thin batter with the flour and water. Add water, red pepper and garam masala.
Cooking the tikkis (patties):—
Mix the mashed vegetables with the binding sauce and divide into 12 equal balls. Shape each ball into patties and leave for a little while. Dip them in the batter, roll in breadcrumbs and fry in the smoking hot ghee, lard or oil. Drain on kitchen paper and keep them hot until required.
Serve with tomato sauce or mint and coriander chutney.
© Mrs Balbir Singh Limited
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