BY CHEF SABYASACHI NAG
EXECUTIVE CHEF,
HOLIDAY INN KOLKATA,
A IHG PROPERTY
INGREDIENTS :
Poppy Seed 200 gm
Grated Fresh Coconut
Green chilly chopped
Jeera
Turmeric
Ginger chopped
Dry Poppy seed
Chopped Coriander
Mustard Oil
Salt n Sugar
Onion Slice – optional
Jeera Powder
Dhaniya Powder
Lemon
Flour
METHOD :
Take warm water and soak the poppy seeds for 2 hours . chopped onion , coriander , ginger and green chilly ,
Check the poppy seed , a little soft , then drain from water , grind it , pounded it till Danedar . add all other chopped ingredients and
spices , add flour slowly to see the tightness , it should be a smooth dough , make same size tikki’s , dusted with dry poppy seed ,
Heat the pan with oil , fry it in low medium heat and then high , so that the tikki’s get cooked from inside too and outline should have a
crisp golden texture .
GARNISH :
Kachumber Salad
Dhonepatar Chutney
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