(Boiled Dumplings in Spicy Mix)


Bengal gram flour – 1 cup
Coriander seeds – 1 tblsp.
Pomegranate seeds – 2 tblsp.
Green Chillies – 2 -3 nos.
Ginger – ½” piece
Coriander leaves – 2 tblsp.
Mint leaves – 2 tblsp.
Turmeric powder – ½ tsp.
Asafoetida – pinch
Coriander powder – ½ tsp.
Oil – 2 tblsp.
Salt – to taste


  1. Grind the pomegranate seeds. Chop the ginger, coriander leaves and mint leaves finely. Grind the Coriander seeds coarsely.
  2. In a bowl, combine the Bengal gram flour with coriander seeds, chopped green chillies, chopped ginger, coriander leaves and mint leaves, salt and ground pomegranate seeds. Add little water to form a semi – soft dough. Divide into 6 portions. Take each portion and roll it into a ball.
  3. Gently flatten each ball into a round patty of about ¼ inch thickness. Keep aside.
  4. In a separate container, take 1 litre of water and place on a medium flame to allow it to boil.
  5. When the water starts boiling, put in the patty (tikki), one at a time. Place the tikki gently in the water to ensure that it does not break.
  6. Allow it to boil for 12 – 15 minutes. When done, remove the tikkis from the boiled water and keep aside. Also keep the boiled water aside.
  7. In a deep pan, heat the oil on a medium flame. When hot, add asafoetida. Stir well. Place the boiled tikkis in the pan, one at a time to ensure they do not break.
  8. Pour the boiled water which was kept aside in the pan. Add turmeric powder, coriander powder and a pinch of salt.
  9. Allow the tikkis to simmer on a slow flame for 10 minutes.
  10.  Tikki jo Saag should not be dry in consistency. Serve hot.

To serve

Tikki jo Saag is served piping hot and can be eaten with Phulko. It can also be eaten as a snack on its own.

Leave a Comment

Your email address will not be published. Required fields are marked *