INGREDIENTS
1 cup boiled chickpeas (chole)
½ cup cooked millet (foxtail, pearl, or little millet)
1 small onion, finely chopped
1 green chi li, finely chopped (optional)
½ teaspoon cumin powder
½ teaspoon coriander powder
Salt to taste
1 teaspoon oil (for shallow frying)
½ cup hung curd
½ teaspoon roasted cumin powder
Fresh coriander leaves
STEPS
Mash the boiled chickpeas in a bowl. Add cooked millet, chopped onion, green chilli, cumin powder, coriander powder, and salt. Mix well. Divide the mixture into small portions and shape into flat tikkis. Heat oil in a non-stick pan and shallow-fry tikkis on a medium flame until golden brown on both sides. Mix hung curd with roasted cumin powder, salt, and chopped coriander. Serve tikkis hot with the curd dip.