3 tbsp, buckwheat flour (more if needed for binding)
2-3 green chilies, finely chopped or 1-2 tsp. Red chilies (optional)
1 medium sized onion, finely chopped
3-4 tbsp chopped coriander leaves
A small piece, approximately 1 inch, of grated ginger.
1 tsp. mango powder/ amchur
1 tsp pomegranate powder/ anardana
2 tsp Flaxseed
Salt to taste
Chaat masala, to sprinkle (optional)
Leonardo Olive Oil – Just Lite, to shallow fry
Wash sago a few times and soak it for 4-5 hours or overnight. Make sure you add enough water while soaking as they swell up. Once done, drain it and keep it aside.
Boil, cool, peel the skin and grate the potatoes.
In a bowl add the grated potatoes, spices, chopped green chilies, grated ginger, chopped coriander leaves, chopped onions, flaxseed, salt and mix them.
To the potato mixture add drained sago pearls and buckwheat flour and mix it. Check the binding now and try to make one cutlet; add more flour if needed. Once the micture looks good enough to bind, make cutlets and keep aside. You can make any shape you like, cylinders/ small rounds, and flatten them a bit.
Heat a pan/tawa and add a couple of tbsp. of Leonardo Olie Oil – Just Lite and spread it nichely and place the tikki and fry them on both sides until they turn golden brown. They cook pretty fast and take around 3-4 minutes on each side.
Sprinkle some chaat masala on top and serve with green chutney. You can always mix green chutney with yoghurt and serve the same.
At Leonardo, we believe in the quality of our products and health benefits they offer. What better way to enjoy our olive oils, than in new, exciting low- calorie recipes? We're constantly adding new healthy recipes for you to relish. From appetizers, main courses to desserts, you'll discover a choice of dishes for your delight. Keep visiting for the latest and innovative cooking ideas & Share with us the joys of cooking with olive oil and be a part of our Go Olive moments!!