Chana dal and cabbage tikkki
Chana dal and cabbage tikkki

Ayushi Pandey



Prep Time

: 5

Cooking Time

: 10



Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 3.88 g
Sat Fat 0.452 g
Salt 349.0 mg
Sugars 3.85 g
  • Other Items
  1. 1 cup Soaked And Drained Chana Dal Chana Dal
  2. 1/2 cup Finely Chopped Cabbage
  3. 1 tbsp Roughly Chopped Green Chillies
  4. 2 tbsp finely chopped mint leaves leaves
  5. a pinch of turmeric powder
  6. 1 1/2 tsp Cumin Seeds Powder
  7. 2 tbsp Low-Fat Curds
  8. Salt to taste
  9. 1/4 cup Besan
  10. 1 3/4 tsp Oil For Cooking
  11. Green Chutney
  12. water 2 tbsp
  1. Combine the chana dal, green chillies and 2 tbsp of water in a mixer and blend in a mixer to a coarse paste.
  2. Transfer the paste into a bowl, add all the remaining ingredients and mix well.
  3. Divide the mixture into 6 equal portions and keep aside.
  4. Heat a non-stick tava (griddle) and grease it using ¼ tsp of oil.
  5. Shape a portion of the mixture into a 63 mm (2½ “) flat round tikki and immediately cook it on the tava (griddle) on a slow flame, using ¼ tsp oil, till it turns golden brown in colour from both the sides.
  6. Repeat the step 5 to make 5 more tikkis.
  7. Serve immediately with green chutney.