Tamarind Tikki with Walnut Chutney

Ingredients

• 100 g imli leaves

• 1 tbsp coriander leaves, chopped

• 4 green chillies (medium size, without stem)

• 2" ginger

• 8 cloves garlic

• 50 g split yellow moong dal (soaked overnight)

• 2 tbsp makai atta

• 1/2 tsp black pepper, crushed

• salt for taste

• desi ghee for frying

Method

Take imli leaves and clean it and remove the stems. Now wash well and dry.

Put the soaked moong dal into a strainer to dry it.

Take a mixer grinder, add imli leaves, coriander, green chillies, chopped in two, ginger, garlic and moong dal. Make a coarse paste. Shift it into a mixing bowl. Add black pepper and salt into it and mix it well.

Now take a heavy-bottom pan and add ghee into it. Heat the ghee and make a tikki of the mixture, deep-fry nicely till it gets golden in colour and crispy.

Your tamarind tikki is ready to serve, with walnut chutney.

Walnut Chutney

Ingredients

• 8-10 walnuts

• 1 green chilli

• 1/4 tsp shahi zeera (royal cumin seeds)

• 2 tbsp yogurt

• salt to taste

Method

Make a paste of all the ingredients. Walnut chutney is ready.