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Before you jump to Corn Chick peas Cutlets (tikki) recipe, you may want to read this short interesting healthy tips about Wholesome Power Treats.
Enjoying healthy foods makes all the difference in how we feel. Increasing our intake of healthy foods while lowering the intake of unhealthy ones plays a role in a more healthy feeling. A salad allows us to feel better than a piece of pizza (physically at any rate). This is often a problem, nonetheless, with regards to eating between meals. You can spend hours at the food market searching for the right snack foods to make you feel healthy. There’s nothing like one of these healthy foods if you want an energy-boosting snack food.
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A large assortment of instant health snacks is easily available. Being healthier doesnt really need to be a battle-if you let it, it can be quite uncomplicated.
We hope you got insight from reading it, now let’s go back to corn chick peas cutlets (tikki) recipe. You can cook corn chick peas cutlets (tikki) using 12 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to prepare Corn Chick peas Cutlets (tikki):
- Take 1 cup boiled sweet corn kernels (makai ke dane)
- Provide 1 cup soaked and cooked kabuli chana (white chick peas)
- Get 1 tbsp oil
- Prepare 1/4 cup chopped onions
- Prepare 1 bread slice, crumbled
- Take 2 tbsp besan (bengal gram flour)
- Get 1/4 cup quick cooking rolled oats
- Get 2 tsp chilli powder
- Provide to taste salt and freshly ground black pepper powder
- Take 1/2 cup plain flour (maida) dissolved in 3/4 cup water
- Get bread crumbs for rolling
- Take oil for deep-frying
Instructions to make Corn Chick peas Cutlets (tikki):
- Heat the oil in a non-stick pan and add the onions and sweet corn and sauté on a medium flame for 1 minute.
- Add the kabuli chana, bread, besan, oats, chilli powder, salt and pepper, mix well and sauté on a medium flame for 2 to 3 minutes. Keep aside to cool.
- Add 2 tbsp of water and blend in a mixer to a coarse mixture.
- Transfer the mixture into a bowl, divide it into equal portions and shape each portion into a round shape.
- Dip each cutlet(tikki) in the maida mixture and roll in the bread crumbs.
- Till it is evenly coated from all the sides.
- Heat the oil in a kadhai and deep-fry each cutlet.
- Till it turns golden brown in colour from both the sides. Drain on absorbent paper and keep aside.
- Serve hot with ur favourite dip or tomato ketch up.
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