TIKKI JO SAAG
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
Grind the pomegranate seeds. Chop the ginger, coriander leaves and mint leaves finely. Grind the Coriander seeds coarsely.
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.
Gently flatten each ball into a round patty of about ¼ inch thickness. Keep aside.
In a separate container, take 1 litre of water and place on a medium flame to allow it to boil.
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.
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.
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.
Pour the boiled water which was kept aside in the pan. Add turmeric powder, coriander powder and a pinch of salt.
Allow the tikkis to simmer on a slow flame for 10 minutes.
Tikki jo Saag should not be dry in consistency. Serve hot.