Panchmel Tikki

About Panchmel Tikki

Ingredients

• Medium potatoes (aloo), boiled, peeled and mashed 2
• Split skinless black grams (dhuli urad dal), boiled 2 tbsps
• Split Bengal gram (chana dal), boiled 2 tbsps
• Split skinless green gram (dhuli moong dal), boiled 2 tbsps
• Green gram sprouts (ankurit moong), blanched 3 tbsps
• Low fat cottage cheese (paneer), grated 2 tbsps
• Thin strips of ginger 1 tsp
• Fennel seeds (saunf) 1 tsp
• Garlic, minced 1 tsp
• Chaat masala 1 tsp
• Fresh coriander leaves, chopped 1 tbsp
• Spring onions, chopped 2 tbsps
• Oil 1 tbsp
• Green chutney to serve

How to Make Panchmel Tikki (Stepwise Photos)

Method

1. Take potatoes, split black gram, split Bengal gram, split green gram, sprouts, cottage cheese, ginger strips, fennel seeds, garlic, chaat masala, coriander leaves and spring onions in a mixing bowl and mix together well.
2. Divide the mixture into equal portions and shape them into tikkis.
3. Heat oil in a non-stick pan, place the tikkis in it and cook, turning sides, till evenly cooked and golden on both sides.
4. Arrange them on a serving platter and serve hot with green chutney.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps