Zutaten für Peanut Tikki
- 1 cup unsalted peanuts
- Channa Dal
- 2 medium-sized potatoes
- 1/2 cup finely chopped onion
- 2-3 finely chopped green chilies
- 1/4 cup breadcrumbs
- 1 tablespoon lemon juice
- 1/2 cup finely chopped spinach
- 1/4 cup chopped fresh coriander leaves
- Oil for frying (about 1 inch depth)
- Salt to taste
- 1/4 cup all-purpose flour
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Zubereitung von Peanut Tikki
- Preheat your oven to 375°F (190°C). Roast 1 cup of unsalted peanuts until fragrant and lightly browned. Let cool completely, then grind them coarsely using a food processor.
- Boil 2 medium-sized potatoes until tender. Peel and mash them well.
- In a large bowl, combine the ground peanuts with the mashed potatoes. Add 1/2 cup finely chopped onion, 2-3 finely chopped green chilies (adjust to your spice preference), 1/4 cup chopped fresh coriander leaves, 1/4 cup all-purpose flour, 1 tablespoon lemon juice, 1/2 cup finely chopped spinach, and 1/4 cup breadcrumbs. Mix everything thoroughly until well combined.
- Shape the mixture into small patties (about 2 inches in diameter).
- Heat about 1 inch of oil in a large skillet or kadai over medium heat. Carefully place the patties in the hot oil, ensuring not to overcrowd the pan.
- Fry the tikkis for 2-3 minutes per side, or until they turn golden brown and crispy. Remove from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve the crispy peanut tikkis hot with your favorite chutney or dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
33g
Fat
11g
Carbs
21g
