Jain Poha Tikki | Sanjeev Kapoor Khazana

Sweet potato and poha tikki stuffed with corn mixture deep fried to perfection.

JAIN POHA TIKKI

Ingredients

¼ cup pressed rice (poha)
2 white bread slices
1 raw banana, boiled, peeled and mashed
2 teaspoons lemon juice
Salt to taste
1 tablespoons roasted and crushed peanuts
1 tablespoon boiled corn kernels
2-3 green chillies, finely chopped
1 teaspoon red chilli powder
A pinch of sugar
1 tablespoon chopped fresh coriander leaves
Oil for deep-frying

Method

1. Trim edges of bread slices, tear and place in a bowl. Add banana, pressed rice, some water, 1 teaspoon lemon juice and salt and knead into soft dough.
2. To prepare stuffing, mix peanuts, corn, green chillies, red chilli powder, remaining lemon juice, sugar, salt and coriander leaves and mix well.
3. Heat sufficient oil in a kadai.
4. Divide the mixture into equal portions, shape into balls and make a dent, fill it with stuffing and shape them again into a laddoo.
5. Deep-fry the tikkis in hot oil till crisp and brown on both the sides. Drain on absorbent paper.
6. Serve hot.

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