High Protein Moong Dal Tikki

Steps

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1. 1
   Rinse the yellow moong dal well and soak it for 2 hours.
   ▶ ≈0:14
2. 2
   Drain the soaked lentils and let them sit for 30 minutes to remove excess water.
   ▶ ≈0:26
3. 3
   Put the drained moong dal in a blender and pulse into a coarse paste — avoid making it too smooth for the best texture.
   ▶ ≈0:32
4. 4
   Mix in your choice of vegetables for extra nutrition; reduce or omit chilli if making for children.
   ▶ ≈0:47
5. 5
   Add cornflour and crushed peanuts, mixing well until fully combined. The cornflour helps binding and crisping, while the peanuts add crunch and extra protein.
   ▶ ≈1:08
6. 6
   Take a ball-sized portion of the mixture and shape it into a patty, keeping it not too thick so it cooks through evenly.
   ▶ ≈1:21
7. 7
   Pan-fry (or air-fry) the tikki with a little oil over medium heat until golden and crispy, flipping to cook both sides evenly.
   ▶ ≈1:28
8. 8
   Once golden and crispy on both sides, remove and drain excess oil. Serve with green chutney for a crispy-outside, soft-inside, protein-rich treat.
   ▶ ≈1:42