Crispy Moong Dal Tikki with Greek Yogurt Dip

Passos6

1. 1

   Pas 1. Blend the dal

   Soak the moong dal for 2–3 hours, drain well, and blend into a coarse paste.

   mongetes mungo
2. 2

   Pas 2. Mix the tikki mixture

   Add onion, carrot, beetroot, coriander, rice flour, salt, red chilli powder, black pepper and chaat masala. Mix well.

   farina d'arròscebapastanagaremolatxacoriandrexile en polspebre negre
3. 3

   Pas 3. Shape the tikkis

   Shape the mixture into 6 tikkis.

4. 4

   Pas 4. Cook the tikkis

   Heat a little oil in a pan and cook the tikkis on medium heat until golden and crispy on both sides.

   oli vegetal
5. 5

   Pas 5. Make the yogurt dip

   For the dip, mix Greek yogurt with grated carrot, salt, black pepper and lemon juice.

   iogurt grecpastanagapebre negresuc de llimona
6. 6

   Pas 6. Serve with the dip

   Spread the yogurt dip on a plate, place the crispy tikkis on top and sprinkle with chaat masala.