Ingredients with Measurements:
- 1 cup Kwati (mixed beans)
- 1/2 cup boiled and mashed potatoes
- 1/4 cup finely chopped onions
- 1/4 cup finely chopped coriander leaves
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1/2 tsp red chili powder
- Salt to taste
- 1/2 cup breadcrumbs
- Oil for frying
Special equipment needed:
- Mixing bowl
- Frying pan
Step-by-step instructions:
1. Soak Kwati in water overnight or for at least 8 hours.
2. Drain the water and pressure cook Kwati with 2 cups of water for 4-5 whistles or until soft.
3. Once cooked, mash the Kwati with a spoon or a masher.
4. In a mixing bowl, add mashed Kwati, boiled and mashed potatoes, finely chopped onions, coriander leaves, ginger paste, garlic paste, cumin powder, coriander powder, red chili powder, and salt. Mix well.
5. Add breadcrumbs to the mixture and mix well.
6. Take a small portion of the mixture and shape it into a tikki.
7. Heat oil in a frying pan and fry the tikkis until golden brown on both sides.
8. Serve hot with mint chutney or ketchup.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for frying
Serving size:
- Makes 8-10 tikkis
Nutritional information:
- Calories: 120 per tikki
- Fat: 5g
- Carbohydrates: 15g
- Protein: 4g
Substitutions for ingredients:
- Instead of Kwati, you can use any mixed beans of your choice.
- Instead of breadcrumbs, you can use cornflour or rice flour.
Variations:
- You can add grated carrots or beetroot to the mixture for added nutrition and flavor.
- You can also add chopped green chilies for a spicier version.
Tips and tricks:
- Make sure to mash the Kwati well to avoid any lumps in the tikkis.
- If the mixture is too dry, add a little water to bind it together.
- You can also refrigerate the mixture for 30 minutes before shaping it into tikkis to make it easier to handle.
Storage instructions:
- You can store the tikkis in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, heat a non-stick pan and place the tikkis on it. Cook on medium heat for 2-3 minutes on each side until heated through.
Presentation ideas:
- Serve the tikkis on a platter with mint chutney and sliced onions.
Garnishes:
- Garnish with chopped coriander leaves and a sprinkle of chaat masala.
Pairings:
- Serve with masala chai or a refreshing glass of lemonade.
Suggested side dishes:
- Serve with a side of mixed vegetable salad or raita.
Troubleshooting advice:
- If the tikkis are breaking while frying, add more breadcrumbs to the mixture to bind it together.
Food safety advice:
- Make sure to cook the Kwati well before using it in the recipe to avoid any foodborne illnesses.
Food history:
- Kwati is a traditional Nepali soup made with mixed beans and is usually served during festivals and special occasions.
Flavor profiles:
- The tikkis have a crispy exterior and a soft and flavorful interior with a mix of spices and herbs.
Serving suggestions:
- Serve as an appetizer or a snack.
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Region: Nepali