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Sindhi Cuisines - Taste of community- Recipe Number - 59
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Soyabean Tikki
Ingredients:
  • Potatoes 500 gms
  • Soyabean nuggets(Choti soyabean) 50 gms
  • Onion  1small
  • Tomato  1
  • Green chillies 4-5
  • Bread slices 7
  • Salt as per taste
  • Coriander powder 1 tspn
  • Turmeric powder  1/2 tspn
  • Garam masala powder 1/2 tspn
  • Coriander leaves for garnishing
  • Oil for frying
Method:
  • Soak soyabean in hot water for about half an hour
  • Wash it later and squeeze out all the water
  • In a pressure cooker ,saute onion till brown in colour
  • Now add chopped tomato and fry
  • Add soaybean nuggets ,salt,turmeric powder,coriander powder and fry it further for about 2 minutes
  • Add garam masala powder and little amount of water and close the lid of cooker
  • Wait for atleast 2  whistles
  • Put it on flame till all the water is evaporated.Garnish with coriander leaves and let it cool
  • Meanwhile boil the potatoes and peel them
  • Mash potatoes , add salt  and crumbled bread slices(grind bread slices in mixie along with green chillies),and mix it properly
  • Take a small portion of this mixture and  flat it on greased palm of your hand
  • Put small amount of soyabean mix. and roll it back to form a tikki
  • Fry it in hot oil on medium flame,till golden brown
  • Serve it with chutney or ketchup
  • Note: First fry only one tikki ,if it tends to crumble then either the oil is not sufficiently hot or you need to add more bread slices in potato mixture  
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
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Sindhi Cuisines - Taste of community- Recipe Number - 59
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