12 March 2013,04:31 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • In a bowl, mix the besan flour with all other ingredients and knead it all together to make a dough. Don't add water. Just sprinkle, if needed.(The water from the onions is usually enough to knead it)
  • Then, roll out the dough into small balls and form small coin shaped tikkis.
  • Heat oil and fry the tikkis, till golden brown. Keep these aside.
  • For the onion based thick gravy:
  • In a pressure cooker, pour oil and crackle jeera, then add the green chillies, ginger and onion.Fry till the onion turns transparent.
  • Then add the besan tikkis, tomatoes, turmeric powder, red chilli powder, jeera powder, coriander powder, coriander leaves and the mint leaves.
  • Allow it to cook until the raw smell of the masala powders disappear.
  • Garnish with coriander leaves.
  • Serve hot with chappatis or lachedar paratha.


For the Tikkis:

  • 400 grams besan (gram flour)
  • 4 large onions, finely chopped
  • 100 grams coriander leaves, finely chopped
  • 2 green chillies, finely chopped
  • 2 tablespoon khus khus
  • 1 teaspoon garam masala powder
  • 1 tablespoon anar dana powder or roughly ground seeds
  • 1 tablespoons Cooking oil for the dough and
  • 5 tablespoon Cooking oil for frying
  • Salt to taste

For the gravy:

  • 1 teaspoon Jeera
  • 2 green chillies, finely chopped
  • 1'' Ginger,crushed
  • 4 large onions, finely chopped
  • 400 grams tomato,finely chopped
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chilli powder
  • 1 teaspoon coriander powder
  • 1 tablespoon jeera powder
  • 100 grams coriander leaves, finely chopped
  • 2 sprigs of mint leaves
  • 2 tablespoon Cooking oil
  • Salt to taste

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