Sattu ki Tikki | A High-Protein Snack
Sattu ki Tikki is a delicious way to include the protein- and fibre-rich Sattu into your diet. Sattu is the flour made from soaked, dried black chickpeas or chana. With this recipe, you get all the pleasure of snacking with some great health benefits. :)
Equipment
- Heavy-bottomed vessel or kadhai
- Mixing Bowl
- Tava
Ingredients
- 1 Cup Sattu (100 gms)
- 1/2 Cup Finely Chopped Onion (75 gms)
- 3/4 Cup Water
- 1 tbsp Finely Chopped Green Chillies
- 3-4 tbsp Finely Chopped Coriander
- 1/2 tsp Amchur Powder
- 1 tbsp Lemon Juice
- 1 tsp Oil
- 1/2 tsp Jeera, Cumin Seeds
- Salt to Taste
- Oil or Ghee for Pan-frying
Instructions
Making the Dough
- Mix 1 Cup Sattu, 3 tbsp finely chopped coriander, 1 tsp finely chopped green chillies, 1/2 tsp amchur powder, 1 tbsp lemon juice, and salt.
- Now gradually add 3/4 cup water and make a thick slurry.
- In a pan or wok, heat 1 tsp oil and add 1/2 tsp cumin to it.
- Add 1/2 cup finely-chopped onions to it. Stir-fry till the onions are transparent.
- Now turn the heat down to low. This is important or the Sattu dough will dry out quickly.
- Add the Sattu mix to the fried onions.
- On low flame, cook the mix while stirring constantly till it comes together like a soft dough. Be sure it does not dry out because then it will become powdery.
- Immediately transfer to a plate and let the mix cool a bit.
Shaping the Sattu ki Tikki
- Oil your palms well.
- While the dough is still warm, knead it once.
- Divide the dough into 12 to 16 portions.
- Using oiled palms, roll each portion into a ball and then gently press to shape into a disc about 1/2" thick.
Cooking the Tikkis
- Grease the surface of non-stick tava (pan) with some oil or ghee.
- Heat the pan over medium flame.
- Place a few tikkis on the tava and cook till the side touching the tava is brown and crisp.
- Flip over and cook the other side. Drizzle a few drops of oil or ghee along the edges.
Serving Ideas
- Serve hot with Dahiwali Pudina Chutney, Sonth (Tamarind-Dates Chutney) or then just enjoy by itself.
Notes
- I used ghee to pan-fry these tikkis and that gave it a lovely flavour.
- Make the tikkis immediately after making the dough because the dough tends to dry out and become powdery.
- While cooking the dough, ensure that it is still soft and malleable. Just short of forming a ball because as it cools it will dry out.
- Do not leave the dough in the vessel you cooked it in because the heat from the vessel will dry it out.
- If the dough dries out, add a little hot water to it.