The word ‘Shikampuri’ in this delicious dish literally means ‘belly full’ in Urdu. This is a vegetarian version of the famous Hyderabadi Shikampuri Kebab, which graced the tables of the Nizams. The goodness comes from the kidney beans and chana dal and the hung curd in the filling adds a tanginess to the dish and mint gives it the freshness. The crust of crushed walnuts gives texture to the otherwise soft and delicate Shikampuri and it can be served as an appetizer or a side dish. Try out this recipe and dine like a king/queen!
Details
4 Servings
30 Minutes
10 Minutes
180 / Portion
Print
Ingredients
Kidney Beans (Rajma) 250 gms
Chana Dal 100 gms
Onion sliced 50 gms
Ginger 10 gms
Garlic 20 gms
Green Chilli 10 gms
Walnuts(Akhrot) 50 gms
Cumin Seeds 10 gms
Cinnamon Sticks 5 gms
Cloves 5 gms
Green Cardamom 5 gms
Black Cardamom 5 gms
Mace 5 gms
Corn Flour 50 gms
Chat Masala 5 gms
Red Chilli Powder 10gms
Coriander Powder 10 gms
Cumin Powder 10 gms
Asafoetida (Hing ) 5 gms
Salt to taste
- For Stuffing
Hung Curd 50 gms
Green Chillies chopped 3 gms
Coriander Leaves chopped 5 gms
Mint Leaves 3 gms
Oil for sauteing the masalas
Ghee for Frying
Directions
- Soak the kidney beans over night. Soak the chana dal for 4 hrs.
- Heat oil in a deep bottom dish. Add the cumin and whole spices, saute for a minute. Add roughly chopped ginger, garlic and green chillies and saute for 3 minutes. Add the sliced onions and saute till golden brown.
- Add the soaked kidney beans and chana dal together into this. Add the red chilli powder, coriander powder, cumin powder and asafoetida. Pour enough water to cover the kidney beans and chana dal.
- Cover the vessel and cook till the kidney beans and chana dal are well cooked. Open and cook again to reduce the water. Add salt and check the seasoning.
- Reduce the water completely. Keep it aside and allow the mixture to cool. Transfer this into a blender and mince it into a fine mixture. Add the cornflour powder into this mixture and combine.
- For the filling take hung yogurt, de-seeded green chillies, chopped coriander and mint. Mix well.
- Divide the mixture into equal sized balls. Now flatten each mince ball, place a portion of the filling in the middle and cover to make thick patty.
- Roast the walnuts and crush into a coarse mixture.
- Gently press the stuffed tikkis into the crushed walnuts and shape into thick discs. Keep them in the refrigerator for half an hour to one hour.
- Deep fry on medium heat in ghee until crisp from outside.
- Transfer them into a paper towel to remove excess ghee.
- Serve them hot with mint chutney (See the Condiments section for recipe).
Chef’s Twist :-
Shallow fry the tikkis if you are calorie conscious.