Total Time
35mins
Prep 10 mins
Cook 25 mins

This is from Tarla Dalal's Delicious Diabetic low cal recipe book. These tikkis are packed with protein, vitamin A and iron and low in oil. Enjoy these as a starter or snack during the day. Lentils are heavy on the stomach in the night and must not be had after sunset.

Ingredients Nutrition

Directions

  1. To prepare the low fat paneer, put the milk to boil in a broad pan.
  2. Once it starts boiling, add the low-fat yoghurt and mix well.
  3. Remove from heat and stir gently until the milk curdles.
  4. Strain and tie the curdled milk in a muslin cloth. Hang for 30 minutes to allow the whey to drain out.
  5. Use in the recipe as required later.
  6. Note: If the milk has not curdled completely in step 2, allow it to boil once more.
  7. Secondly, if you want firm paneer, cover the block with a heavy weight to compress the paneer. This way you can cut cubes later from the paneer. This is what I do.
  8. Clean, wash and soak the lentils overnight or atleast for 45 minutes before proceeding.
  9. Drain completely.
  10. Combine the lentils with 2 cups of water and pressure cook till the lentils are soft and slightly over cooked, but not mashed(about 2 whistles).
  11. Drain the lentils and discard any extra water. Using a mortar and pestle, coarsely pound the lentils.
  12. Combine this coarsely pounded masoor paste with the remaining ingredients and mix well in a mixing bowl.
  13. Divide the mixture into 6 equal parts.
  14. Shape each into an even round-sized flat piece.
  15. Heat a non-stick griddle(tawa) and cook each tikki on high heat using a little oil until both sides are golden brown.
  16. Serve hot.
  17. Note: The discarded masoor dal water can be used to make rotis dough as it is full of nutrients or may be had as a soup with a pinch of pepper to clear a sore throat. I've tried this and it works like a charm besides giving me strength!

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