Mint and Masoor Tikkis


  • 1/4 Cup (whole red lentil) Masoor
  • 1/4 Cup finely chopped (mint leaves) Pudina
  • 1 tbsp soaked Poha
  • 40 gm Paneer
  • 1 tsp green Chilli paste
  • 1 tsp Oil for cooking and greasing
  • Salt to taste


  1. Soak the Masoor dal overnight.
  2. Drain water.
  3. Pressure cook the masoor dal with 2 cups of water till the Masoor is soft.
  4. Discard excess water.
  5. Combine the cooked Masoor with remaining ingredients in a bowl and mix well.
  6. Shape the mixture in to a Tikki.
  7. Heat a Nonstick tava, add oil and cook each tikki over slow flame till it turns golden brown from both the sides.
  8. Serve hot with green chutney.

ENERGY: 295 Kcal
PROTEIN: 14 gm

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