Amaranth Tikki

INGREDIENTS
  • 1 cup amaranth (chaulai) seeds
  • 2 cups water
  • 1 Tbsp oil
  • 3 cloves garlic, finely minced
  • 1 onion, finely chopped
  • 1/2 cup finely chopped zucchini
  • 1/2 cup finely chopped red bell pepper
  • Salt, to taste
  • 1/4 Tbsp chilli powder
  • A pinch of amchoor powder
  • 1 Tbsp garam masala
  • 1/2 tsp coriander powder
  • 1/2 tsp lemon zest
  • Lots of freshly ground black pepper
  • Amaranth flour or gluten-free breadcrumbs for dusting

METHOD

  1. Start with boiling 2 cups of water and add the amaranth stirring well.
  2. Next, cover the bowl and cook it on low heat for 20 minutes.
  3. Once amaranth is cooked, add sea salt and freshly ground pepper. Keep aside.
  4. Take a small pan, add 1 Tbsp oil, sauté garlic and onion on medium flame.
  5. Then add the red pepper and zucchini, stir-fry for 2-3 minutes.
  6. Next, add the lemon zest, garam masala, coriander powder, red chili, and stir fry. Simultaneously, add the amchoor and black pepper. Remove from heat and set aside.
  7. Next, add the lemon zest, garam masala, coriander powder, red chili, and stir fry. Simultaneously, add the amchoor and black pepper. Remove from heat and set aside.
  8. Add this mixture to the boiled amaranth. Let it cool until easily handled.
  9. Then make patties. Coat them in amaranth flour or gluten-free breadcrumbs.
  10. Pan fry them, using 2 tablespoons of oil till it gets the golden hue.
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