Masar Tikki with curd dip making recipe

material

1/2 cup lentil pulse

1/4 cup low fat cheese

1/4 cup finely chopped onions

2 tablespoons finely chopped green coriander

1/2 tspoon lemon juice

1 teaspoon green chili paste

2 bread slices of wheat, sliced

salt to taste

1 to 3/4 t-spoon oil, to squeeze and cook

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To make a cord dip together

1/2 cup fresh low fat fat curd

1/4 cup finely chopped cucumber

2 tablespoons finely chopped mint

1/2 t-spoon cumin powder

salt to taste

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Method
Put the lentil pulse in a deep bowl of the required quantity of water and soak it for 2 hours and filter thoroughly.

Mix turmeric lentil, salt and 1 cup of water in a wide non-stick pan. Sprinkle with a lid and cook on medium flame for 8 minutes or until the dal becomes soft, stirring in the middle.

Cool the lentils and grind them into a mixer and make a barrel mixture.

Mix all ingredients in a deep bowl with a mixture of lentil pulse and mix it well.

Divide the mixture into 12 parts, make round flat ticks of 50 mm (2 ") diameter of each part.

Heat a non-stick pan and squeeze out the 1/4 t-spoon oil.

Use each tikki on a low flame, using 1/8 t-spoon oil, golden on both sides and cook until crushing.

Serve immediately after adding the cord dipped.