Ingredients
Method
- Drain soaked moong beans thoroughly, discarding any unsoaked beans.
- Process green chiles, ginger, and moong in a food processor until grainy (30-45 seconds).
- Add spinach, cilantro, salt, garam masala, gram flour, and breadcrumbs; pulse until just combined, keeping texture coarse.
- Divide mixture into 24 portions, shape into 2-inch tikkis, and press one cashew into a small dent in each.
- Heat oil in a skillet over medium heat. Cook tikkis for 3-4 minutes per side until golden.
- Serve hot with your favorite chutney.
Video
Notes
- Don't over-process the mixture in the food processor; a slightly coarse texture ensures a better mouthfeel and prevents the tikkis from becoming pasty. I once over-blended a batch, and the tikkis lost their satisfying bite.
- For best results, ensure your skillet is adequately heated before adding the tikkis. This helps create a beautiful golden crust without absorbing too much oil.
- Storage: Leftover tikkis can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 8-10 minutes to restore crispiness, or microwave for 1 minute. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For best results, ensure your skillet is adequately heated before adding the tikkis. This helps create a beautiful golden crust without absorbing too much oil.
- Storage: Leftover tikkis can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) for 8-10 minutes to restore crispiness, or microwave for 1 minute. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.