Besan Tikki with Tomato Egg Drop Soup

Instructions

1. 1

   Combine Dry Ingredients and Vegetables

   • In a large mixing bowl, add the besan, ajwain, turmeric powder, red chili powder, garam masala, and salt.
   • Whisk well to combine all the dry ingredients evenly.
   • Add the finely chopped onion, tomato, green chilies, grated ginger, and coriander leaves to the bowl and mix.
2. 2

   Prepare the Batter

   • Gradually pour in about 3/4 cup of water while whisking continuously to create a thick, lump-free batter.
   • The consistency should be like a thick pancake batter – it should coat the back of a spoon but not be runny.
   • Add more water, one tablespoon at a time, only if necessary to reach the right consistency. Do not over-mix the batter.
3. 3

   Rest the Batter

   • Cover the bowl and let the batter rest for 10-15 minutes. This step is crucial as it allows the besan to hydrate properly and the flavors to meld.
4. 4

   Cook the Tikkis

   • Heat a non-stick tawa or skillet over medium heat. Drizzle about 1 teaspoon of oil and spread it evenly.
   • Once the pan is hot, pour a ladleful (about 1/4 cup) of batter onto the center. Gently spread it with the back of the ladle to form a small, thick circle, about 3-4 inches in diameter.
5. 5

   Shallow-Fry to Perfection

   • Cook for 2-3 minutes on medium heat, until the edges start to look dry and the bottom is golden brown.
   • Drizzle a little more oil on top and around the edges of the tikki.
   • Carefully flip it and cook the other side for another 2-3 minutes until it's golden brown and crisp.
   • Press down gently with a spatula to ensure it's cooked through completely.
6. 6

   Serve Hot

   • Remove the cooked tikki from the pan and place it on a plate. Repeat the process with the remaining batter, adding oil as needed for each tikki.
   • Serve the Besan Tikkis immediately while they are hot and crispy, with mint-coriander chutney, tamarind chutney, or tomato ketchup.