1/2 cup yellow mung dal (moong dal), soaked for 2-3 hours
1/2 cup boiled corn kernels (fresh or frozen)
1 small onion, finely chopped
1 green chili, finely chopped (optional)
1/4 cup coriander leaves, finely chopped
1/2 tsp cumin seeds or cumin powder
1/2 tsp grated ginger
1/4 tsp turmeric powder
1/2 tsp garam masala (optional)
Salt to taste
1 tbsp whole wheat flour or besan (gram flour) — for binding
A little oil for shallow frying (or use a non-stick pan with minimal oil)
Instructions:
Cook mung dal: Drain the soaked mung dal and pressure cook or boil it until soft but not mushy (about 2-3 whistles in a pressure cooker or 15-20 mins boiling).
Mash dal: Once cooked, lightly mash the dal, leaving some texture.
Mix ingredients: In a large bowl, combine the mashed mung dal, boiled corn kernels, chopped onion, green chili, coriander, cumin, ginger, turmeric, garam masala, and salt.
Add binding agent: Add whole wheat flour or besan gradually, mixing well to form a dough-like mixture that can hold shape. If too wet, add a little more flour.
Shape tikkis: Divide the mixture into small portions and shape into flat round tikkis (patties).
Cook tikkis: Heat a non-stick pan with a little oil on medium heat. Shallow fry the tikkis until golden brown and crispy on both sides (about 3-4 minutes each side).
Serve: Serve hot with green chutney or yogurt dip.
Tips:
You can add grated carrot or finely chopped spinach for extra nutrition.
Baking is also an option: Place tikkis on a baking tray, brush lightly with oil, and bake at 200°C (400°F) for 20-25 mins, flipping halfway.
