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Dal Tikki| Patty From Leftover Dal

Alka Keswani — Mon, 13 Apr 2026 10:06:29 +0000

In many Sindhi homes stuffed Parathas are very commonly made. The dough is always made of whole wheat flour, spiced with salt and chilli powder/crushed black pepper while the stuffings vary from mashed potatoes to paneer, grated Radish to Cauliflower, boiled aldente green gram (Mung) to Yellow split dal (Mung dal). While making Dal paato Phulko (Paato refers to stuffing..eg: Mungan Paato Phulko means Phulka stuffed with Mung) the yellow mung dal is boiled with salt, turmeric and green chillies (optional) till just cooked. Excess water, if any, is drained and the dal is then tempered with cumin seeds, red chilli powder and coriander powder and garnished with Amchoor powder, Annardana (driend pomegranate seeds) and allowed to cool down before using as stuffing for parathas. This Sookhi mung dal is called Chhuri Dal in Sindhi, where Chhuri refers to Khili Khili (fluffy, separated) consistency of the dal . The Dal stuffed parathas are an important part of the Thadri meal! Sometimes the excess of the stuffing of Sookhi Mung dal is used to make Tikkis and while in the past I have shared the recipe of baked tikki made from leftover dal, let me share with you a deep fried version of the same (without adding onions)! Print Dal Tikki| Patty From Leftover Dal Prep time: 5 mins Cook time: 5 mins Total time: 10 mins Serves: 5-6 Crispy Patty made from leftover Yellow split lentils or the Sookhi Mung dal Ingredients 1 Cup leftover Sookhi (Chhuri) Mung dal 2-3 tsp Besan for binding ( or as much needed) Some fresh coriander leaves, chopped A pinch of Meethi soda (baking soda) Seasoning to adjust flavours (Salt, chilli powder, amchoor etc) A dash of water if mixture is too dry Oil/ Ghee for shallow frying/ deep frying Method Mix all the ingredients and make a tight dough, mashing the dal as you mix. Add a dash of water to make the dough smooth enough to bind. Divide the dough into 5 - 6 portions and flatten each portion to make tikki (patty). Heat the oil and fry/ shallow fry the tikkis till crisp. Enjoy with chutney or ketchup. 3.5.3251

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Dal Tikki|Baked patty from leftover Dal

Alka Keswani — Wed, 29 Feb 2012 05:48:45 +0000

Lentils…there are possibly million ways to cook and relish lentils and India is a blessed country, with the sheer variety of lentils grown here, the number of way these get incorporated into our daily diet and the exhaustive combinations of meals that we can make, using split dried lentils or Dal….be it Chana dal, or urad dal, toor dal or humble yellow moong dal ( skinned and split Moong beans) While Sindhis do use variety of legumes and pulses in their daily food, the yellow Moong Dal stays the favorite. Not only we cannot live without our Dal chaawal, but this dal is also used frequently for making stuffed parathas, fry dal etc. This time when I cooked stuffed Dal paratha, there were some leftovers.So the leftover dal was put to good use by adding some chickpea flour and spices and making patties.These were baked instead of deep frying and hence a healthy way to consume leftovers, is now being shared with you all 🙂 I used one cup of leftover dal here. So that means 1 cup of cooked dal, which was not mushy. This is what we use to stuff parathas.To make 1 cup of such dal, just boil in an open vessel, 1/2 cup (or tad bit more, depends upon the quality of lentils used) with some salt, turmeric powder, 1-2 green chilly/ies, till tender. Drain out excess water if the dal is cooked before the water evaporates completely. For making parathas, the dal should be dry and fluff. But if you want to make dal tikki, its ok if the dal gets bit mushy, because anyways we are going to add bit of water for making patty. Print Dal Tikki|Baked patty from leftover Dal Rating 5.0 from 2 reviews Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Serves: 2 Dal tikki is a lentil patty, made using leftover Moong Dal and mixed with chickpea flour and Indian spices, baked to make crispy savory snack. Ingredients 1 cup Yellow moong dal (cooked ) 3-4 heaped tbsp Chickpea flour (Besan) Salt just a little 1small onion chopped A pinch of Hing (asafoetida) 1 tbsp Cumin seeds ½ tsp Amchoor powder (optional) Chopped coriander leaves 2-3 tbsp Mint leaves 4-5 leaves (Optional) 1 tbsp of dried pomegranate seeds or Annardana (optional) Water 2-3 tbsp more or less Method Take the cooked dal, which is cooled properly.Mix all the ingredients and add 2-3 tbsp of water to make a smooth dough like preparation. Depending upon the consistency of dal you are using, you might need more or less water. The idea is to bring together all the ingredients, and you should be able to take a lump of this mixture and shape it in a patty. If the dough is too tight, add some water, if too soft, add some more besan Shape the remaining dough into small patties and arrange these on a greased baking tray maintaining some distance between each patty. Brush some oil on the surface of each patty and grill/ bake till brown. I grilled these in Grill mode of my Microwave/convection oven for nearly 18 minutes.There wasn't any need to turn over and bake on another side of the patty. The cooking time and temperature may vary from Oven to Oven.) You can shallow fry or deep fry the tikkis. Enjoy with Ketchup or chutney or your choice. #version# 2.2.1

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Patate Ja pakoda~Just For You

Alka Keswani — Fri, 23 Jan 2009 20:02:44 +0000

Firstly, sorry for the late replies (and even for no replies) to you mails dear visitors, I still have much backlog to attend to and I will do that ASAP. Darn the internet connection (I know, I know by now you all are sick of this excuse of mine, so am I, with these damn service providers) Well here I am again with this sinful food called Patate ja pakoda (potato fritters), an absolute favourite of my son.Though he gets to indulge these on ration basis, I like to let him have these on special occasions. And this time the excuse was of course that Sk (in case you joined in late, he is my bro-in-law) too want to try out pakodas in his VIDESHI Kitchen. So again here I present step by step illustrations for these typical sindhi favourite snack Ingredients: 1 large size or two medium sized potatoes (will yield approximately 16-18 pakoda) Besan (gramflour) 5 tbsp Salt 1/4 tsp (bit less than that) for besan batter and some more for salting potato chips (aprox. 1/4 tsp) Red chilly powder 1/4 tsp or less (start with less, increase the amount when u make pakoras next time) Soda bi carbonate (mithi soda) 2 very small pinches (if you can’t find soda bi carb, you can use baking powder 1/4 tsp or bit less than that) Water to make the batter approximately 16 tbsp (the same sized spoon that you used for besan) Carom seeds (ajwain) optional Oil for frying Method: Peel and slice the potatoes into thin chips.Rinse them with water,drain out water and add about 1/4 tsp of salt Leave these for about 4 minutes. If they start blackening then immerse them in water till you use them for frying Now mix salt, red chilly powder and soda bicarb in besan and add about 16 (you might need more or less depending upon quality of besan) spoons of water and mix it to make a smooth batter.It should be of pouring consistency and should be devoid of any lumps In the meantime, pour oil in frying pan or kadai and let it heat till smoking point.Now lower the flame. Put the potato slices into the batter and coat them properly with batter. Now carefully pick each batter coated potato chip and pour into hot oil.Do not put all of them together, you can fry them in two or three batches and fry them on low flame for few seconds Take them out on tissue paper and keep it for few seconds.Meanwhile fry another batch in similar fashion. But do not let them turn dark. Put the tip of knife through pakoda to check whether potato is cooked, if not, fry it for second time on medium flame, but if potato is cooked then fry for second time on high flame till crisp brown Drain excess oil on tissue paper and enjoy with ketchup or chutney Here is the recipe at one place (print friendly ) Print Patate Ja pakoda|Potato fritter|Potato Bajjii Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 2 Step by step, with pictorials, Potato fritters, or potato bajjis/ potato pakora (pakoda) recipe Ingredients 1 large size or two medium sized potatoes (will yield approximately 16-18 pakoda) Besan (gramflour) 5 tsp Salt ¼ tsp (bit less than that) for besan batter and some more for salting potato chips(aprox. ¼ tsp) Red chilly powder ¼ tsp or less (start with less, increase the amount when you make pakoras next time) Soda bi carbonate (mithi soda) 2 very small pinches (if you can't find soda bi carb, you can use baking powder ¼ tsp or bit less than that) Water to make the batter approximately 16 tsp (the same sized spoon that You used for besan) Carom seeds (ajwain) optional Oil for frying Method Peel and slice the potatoes into thin chips.Rinse them with water,drain out water and add about ¼ tsp of salt Leave these for about 4 minutes. If they start blackening then immerse them in water till you use them for frying Now mix salt, red chilly powder and soda bicarb in besan and add about 16 (you might need more or less depending upon quality of besan) spoons of water and mix it to make a smooth batter.It should be of pouring consistency and should be devoid of any lumps In the meantime, pour oil in frying pan or kadai and let it heat till smoking point.Now lower the flame. Put the potato slices into the batter and coat them properly with batter. Now carefully pick each batter coated potato chip and pour into hot oil.Do not put all of them together, you can fry them in two or three batches and fry them on low flame for few seconds Take them out on tissue paper and keep it for few seconds.Meanwhile fry another batch in similar fashion. But do not let them turn dark. Put the tip of knife through pakoda to check whether potato is cooked, if not, fry it for second time on medium flame, but if potato is cooked then fry for second time on high flame till crisp brown Drain excess oil on tissue paper and enjoy with ketchup or chutney 2.2.1 Note: You can half fry them and put aside ahead of dinner or lunch and just before serving Re-fry them to enjoy crisp pakodas

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Sanna pakora

Alka Keswani — Sat, 03 May 2008 01:32:57 +0000

Sindhi style, double fried chickpea pakora/bajji/ fritters, super crispy, crunchy, delicious sinful bites ! Print Sanna pakora Rating 5.0 from 1 reviews Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 2 Crispy pakora recipe, typical sindhi style double fried fritters Ingredients 1 small cup gram flour 1 small onion (chopped) coriander leaves (chopped) 1 tsp cumin seeds 1 tsp annardana (Dry pomegranate seeds) 1 tsp Coriander seeds (akkha dhaniya) 2 Green chillies (finely chopped) Salt to taste Red chilli powder as per taste A pinch of baking soda Water Oil for frying Method Mix all the ingredients except oil for frying and make a thick batter Add a tbsp of hot oil to this batter, mix well Take a spoon full of this mixture and slide gently into hot oil,repeat for whole mixture Fry them on medium flame till almost done Take them out and break them further to small pieces Fry again till dark golden brown and crisp Serve immediately 2.2.1

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Daal jho chilro

Alka Keswani — Fri, 04 Apr 2008 09:26:41 +0000

This one is actually a good recipe for making use of leftover daal, moongdaal to be precise Print Daal jho chilro Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 1 Savory pancake made from leftover moong dal Ingredients A bowl of leftover daal (you can refer recipe of daal in Daalchaawal) Wheatflour or gramflour 5-6 tsp Oil a spoonful Salt ..little Method Reheat dal till it becomes really dense, then add flour to it Add some salt and mix it properly, the dough should be thick Now grease the pan or griddle with some oil and spread the mixture to make a thin pancake (chilra) Now pour some more oil from sides and let it cook on medium heat for few minutes Toss it and let it cook on another side (well it really tests your patience, coz it do take pretty long time) Cook it till crisp brown colour is attained Serve it with ketchup or chutney 2.2.1

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