Dehin Tikki

Name: Dehin Tikki (Yoghurt (Curd) Cutlet)
Cuisine: India
Ingredients: 2 ozs (60 g) parched gram flour, broiled split-pea flour or broiled besan; 2 ozs (60 g) parched gram flour, broiled split-pea flour or broiled besan; 1 teaspoonful salt; ½ teaspoonful red pepper; 8 ozs (230 g) drained out yoghurt (curd); 8 ozs (230 g) drained out yoghurt (curd); 1 tablespoonful chopped fresh coriander and mint leaves—optional; 1 tablespoonful chopped fresh coriander and mint leaves—optional; ¼ teaspoonful red pepper; 2 finely-cut green chillies; ¼ teaspoonful salt; ¼ teaspoonful garam masala; 36 pieces sultanas (kishmish); 36 pieces sultanas (kishmish); 12 finely-shredded almonds (badam); 12 finely-shredded almonds (badam); 12 finely-shredded pistachio nuts; 1 oz (30 g) shelled peas (matar ka dana); 1 oz (30 g) shelled peas (matar ka dana); ¼ oz (7 g) finely-chopped ginger (adrak); ¼ oz (7 g) finely-chopped ginger (adrak); 1 oz (30 g) finely-chopped onions; ½ oz (15 g) ghee; 2 ozs (60 g) parched gram flour, broiled split-pea flour or broiled besan; ½ teaspoonful garam masala

Yoghurt (Curd) Cutlet

Preparation info

Difficulty
Easy

Appears in

Mrs. Balbir Singh's Indian Cookery

By Mrs Balbir Singh

Published 1961

About

Ingredients

Ingredients for the filling

½ oz (15 g) ghee
1 oz (30

Asia
India
Dinner
Vegetarian

Method

For the filling:—Heat the ghee and fry the onions lightly. Add shelled peas, ginger, green chillies, salt, red pepper, garam masala, fresh coriander and mint leaves and cook till the peas are tender. Remove from the fire, cook and add finely-shredded pistachios and almonds and the sultanas.

For the cutlets:—Strain the yoghurt (curd) or buttermilk by hangin