Preparation time: 20mins
Cooking time: 30mins
½ cup almonds
½ cup sliced onions
1 ½ tsp grated ginger
1 tsp chopped garlic
2 green chillies, chopped
½ cup finely chopped yam
¼ cup chopped mint leaves
1cup Chana Dal Powder
1 tbsp chaat masala
¼ tsp garam masala
salt to taste
In a pan, add the onions, ginger, garlic and green chillies and fry till they turn light brown in colour.
Add the yam and ½ cup of water, cover and cook over a slow flame for 5 to 7 minutes till the suran is soft and all the moisture is evaporated.
Cool and blend along with the mint to a paste without using any water.
Combine the chana dal powder, yam mixture, chaat masala, garam masala and salt and mix well.
Divide the mixture into 6 equal portions and shape them into flat round tikkis.
Heat a non-stick pan and cook them on both sides on a medium flame, till they turn golden brown in colour.
Ingredients for Cashewnut & Coriander Pesto
2 cups fresh coriander leaves, coarsely chopped
2 garlic cloves, finely chopped
45g toasted cashew nuts
35g finely grated parmesan
125ml light olive, plus extra
Place the coriander, garlic, cashew nuts and parmesan in the bowl of a food processor and process until finely chopped.
With the motor running, gradually add the oil in a thin, steady stream until well combined and a smooth paste forms. Season to taste with salt and pepper.
Transfer to an airtight container and pour over a little extra oil to cover the pesto surface (this will prevent the Coriander from oxidizing and turning black).
Gurjyote Singh Sethi, owner of GJ’s Authentic Indian Kitchen in Surrey, BC. Gurjyote has over 15 years’ experience in the hospitality Industry. He has been associated with leading hotels like the Hyatt Regency New Delhi, Marriott Welcome Hotel, Fusion (Multi cuisine food Joint) Self Owned, Crowne Plaza Gurgaon by (IHG), and Aman Resorts New Delhi, The Claridges Surajkund and Vivanta by Taj at Surajkund. Email: email@example.com