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Recipes
vegan
Powerhouse Tikki
By Ipshita Mukherjee
⏳ Prep Time: 30 minute
31 Mar 2020
2020-03-31T16:40:05.000Z
5.23
Nutritional Overview
Calories
522.7 kcal
Protein
40.1 gm
Carbs
58.4 gm
Fats
14.3 gm
Ingredients
Soya chunks 60g
Rajmah 80g
Chopped Onion 50g
Yogurt 30g
Oil 3 g
Red chili powder 1 teaspoon
Coriander powder 1 teaspoon
Cumin powder 1/2 teaspoons
Chopped Green chili
Chopped coriander leaves
Salt
Method
Step 1
Soak the rajma for at least hours; longer soaking is even better. Drain and wash it thoroughly. Add the rajma to a wok with salt, hing and enough water to cover it. Cover and cook on medium heat for minutes, then reduce the heat and cook for another minutes. Remove the lid and continue cooking until the remaining water dries out. The rajma should be cooked through but should not become mushy.
Step 2
Meanwhile, soak the soya chunks until soft. Drain and wash them thoroughly.Place the soya chunks in a muslin cloth and squeeze out all the water. Make sure they are as dry as possible. In a bowl, combine the yogurt, spices and salt to taste. Add the soya chunks and mix well until evenly coated. Lightly grease a wok with oil and add the seasoned soya chunks. Add the cooked rajma as well. Cover and cook for – minutes without adding any water. Allow the mixture to cool, then grind it in a mixer grinder. Check the seasoning and add more salt if required. The mixture should be firm and dough-like, not mushy.
Step 3
Transfer the mixture to a bowl. Add chopped onion, red chilli, green chilli and coriander leaves. Mix everything together well. Divide the mixture into portions and shape them into tikkis.
Step 4
Air-fry at °C for about minutes, flipping the tikkis halfway through so they cook evenly on both sides. You can also cook the tikkis on a pan if preferred.
