Kurmura TIkki Sanjeev Kapoor Khazana

An interesting value-addition to puffed rice The puffed rice make for interesting tikkis and tastes best with tomato ketchup.

KURMURA TIKKI

Ingredients

2 cups puffed rice (kurmura)
cup gram flour (besan)
cup rice flour
2 tbsps finely chopped onion
2 green chillies, chopped
1 tbsp ginger-garlic-green chilli paste
1 tsp coriander power
tsp red chilli powder
tsp turmeric powder
tsp cumin powder
Salt to taste
cup whisked yogurt
2 tbsps chopped fresh coriander leaves
tbsp toasted white sesame seeds
1 tsp sugar
Oil for greasing + deep frying
Tomato ketchup to serve

Method

1. Wash the puffed rice with sufficient water for 2-3 times. Squeeze the excess water and and transfer in a large bowl. Add gram flour, rice flour, onion, green chillies, ginger-garlic-green chilli paste, coriander powder, red chilli powder, turmeric powder, cumin powder, salt, yogurt, coriander leaves, white sesame seeds, and sugar and mix till well combined.
2. Grease your palm with some oil, take a portion of the mixture and shape it into a ball. Slightly flatten it to shape it like a tikki.
3. Heat sufficient oil in a kadai. Gently slide in the tikkis into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
4. Arrange the tikkis on a serving plate and serve hot with tomato ketchup.

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