Cooking with Lounge | Deep-fried cutlets

Cooking with Lounge | Deep-fried cutlets

Palak aur Soya ki Tikki

Ingredients

180g soya granules

20g spinach, finely chopped

2 sprigs of fenugreek leaves (methi)

1 tsp roasted cumin powder

5g ginger, chopped

2 green chillies, chopped

20g breadcrumbs

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50g lotus seeds (makhane)

10g roasted chana powder

10g fennel seeds (coarsely ground)

5g fresh coriander, chopped

1 tbsp garam masala

20g boiled potatoes, mashed

2g fresh dill leaves, chopped

Salt to taste

250ml vegetable refined oil (for frying)

Approx. 2 tbsp corn flour

Method

Soak the soya granules in lukewarm water for 15 minutes and then squeeze out the water. Blanch the chopped spinach and squeeze to discard excess water. Mix all ingredients (except the breadcrumbs, fennel and lotus seeds) to make a firm mixture. Make small portions of the mixture and flatten into bite-sized balls. Keep aside.

Now, lightly roast the lotus and fennel seeds and add the breadcrumbs, and then crush coarsely in a grinder. Now, make a batter of corn flour and add the crushed mixture. Coat the tikkis with the batter. Apply the crumbs on the tikkis.

For frying, take a thick base deep pan or a wok and heat oil in it. Deep fry the patties till crisp. Sprinkle some chaat masala over the tikkis and serve with mint chutney.

A meal for two at India Grill, Hilton Garden Inn, costs Rs1,000 (plus taxes). It is located at A-4, DLF Place, Saket, New Delhi. For bookings, contact 011-39191919.

varuni.k@livemint.com

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