material
1/2 cup lentil pulse
1/4 cup low fat cheese
1/4 cup finely chopped onions
2 tablespoons finely chopped green coriander
1/2 tspoon lemon juice
1 teaspoon green chili paste
2 bread slices of wheat, sliced
salt to taste
1 to 3/4 t-spoon oil, to squeeze and cook
To make a cord dip together
1/2 cup fresh low fat fat curd
1/4 cup finely chopped cucumber
2 tablespoons finely chopped mint
1/2 t-spoon cumin powder
salt to taste
Method
Put the lentil pulse in a deep bowl of the required quantity of water and soak it for 2 hours and filter thoroughly.
Mix turmeric lentil, salt and 1 cup of water in a wide non-stick pan. Sprinkle with a lid and cook on medium flame for 8 minutes or until the dal becomes soft, stirring in the middle.
Cool the lentils and grind them into a mixer and make a barrel mixture.
Mix all ingredients in a deep bowl with a mixture of lentil pulse and mix it well.
Divide the mixture into 12 parts, make round flat ticks of 50 mm (2 ") diameter of each part.
Heat a non-stick pan and squeeze out the 1/4 t-spoon oil.
Use each tikki on a low flame, using 1/8 t-spoon oil, golden on both sides and cook until crushing.
Serve immediately after adding the cord dipped.