Black Chana Tikki Recipe | High Protein Gluten-Free Healthy Snack
Learn how to make crispy Black Chana Tikki with hung curd dip. This high-protein, gluten-free and fiber-rich snack is perfect for breakfast, evening snacks and kids' tiffin.
Ingredients
Ingredients For Black Chana Tikki
- 1 cup boiled black chana
- 1 small carrot grated
- ¼ cup grated beetroot
- ½ cup chopped spinach
- 1 small onion finely chopped
- Salt to taste
- 1 tsp coriander powder
- ½ tsp cumin powder
- ½ tsp turmeric powder
- ½ tsp amchur powder
- ½ tsp red chilli powder
- 2 tbsp besan
- 2 tbsp rice flour
For Hung Curd Dip
- ⅓ cup hung curd
- 1.5 tbsp finely chopped mint leaves
- ¼ tsp Black salt to taste
- ¼ tsp Black pepper powder
- 1-2 tbsp fresh curd as required
Instructions
- Grind boiled black chana into a coarse mixture.
- Transfer to a bowl and add carrot, beetroot, spinach and onion.
- Add all spices and mix well.
- Add besan and rice flour for binding.
- Shape the mixture into tikkis.
- Heat a greased tawa and place the tikkis on it.
- Cook on medium heat until golden and crisp on both sides.
- For the dip, mix hung curd, mint leaves, black salt, black pepper and fresh curd.
- Serve hot tikkis with hung curd dip and green chutney.
Video
Notes
Common Mistakes to Avoid
❌ Grinding chana into a smooth paste
❌ Adding too many vegetables
❌ Skipping binding ingredients
❌ Cooking on high heat
❌ Flipping repeatedly
❌ Using very watery curd for the dip