Ingredients:
• 1 Cauliflower (approx 300 g), separate florets
• 1 potato, big (100g, approx)
• 2 tbsp – Channa dal, soaked in water for 1/2hr
• 1 big onion, chopped fine
• 1/4 tsp – Aamchur
• 4 green chilli, chopped fine
• 1 tsp – Red Chilli powder
• 1/8 tsp – Haldi
• 1 tsp – Ginger Garlic paste
• salt
• 1/2 tbsp – chopped, coriander
• 1 tsp – chopped, pudina
• 1/2 tsp – Garam Masala
• 2 tbsp – oil
Method:
- Boil cauliflower along with channa dal with very little amount of water and salt, till the florets are just soft.
- Drain water if any, separate cauliflower from channa dal.
- Mash channa dal till soft and make coarse powder of channa dal in mixer. Keep aside.
- Peel and grate the potato finely (grate just before using).
- Heat 2 tsp of oil, add chopped onion and green chilli fry for 2min.
- Add ginger-garlic paste and fry till the raw smell disappears.
- Add grated potatoes (sprinkle few drops of water if necessary) let it cook with lid for 2 to 3 min
- Now add cauliflower mash, mix well, add red chilli powder, haldi, salt, garam masala and chopped coriander and mint leaves.
- Mix and cook till the curry becomes a bit dry.
- Remove from fire and add channa dal powder and mix thoroughly with hand.
- Make small round tikkis, dip them in thin corn flour batter.
- Shallow fry on a flat tawa till golden brown on both sides.
Recipe courtesy of Uma Devi Ramachandra