Fresh garlic bulbs and stalks covered in crispy flattened rice shallow fried and served with a simple yogurt and chili dip.

GREEN GARLIC TOOVAR DANA TIKKI

Active ingredients

1/2 small lot of green garlic, finely sliced with the stalks
2 cups boiled fresh pigeon peas (toovar dana).
2 tablespoons roasted chana dal.
1 inch ginger, approximately sliced.
2-3 green chillies, broken.
1 tsp cumin seeds.
15-20 spinach leaves, blanched and drained.
1/2 tsp dried mango powder (amchur).
1/2 tsp garam masala powder.
1 tsp sugar.
Salt to taste.
1/2 cup roasted pressed rice (poha), coarsely crushed.
1 cup thick yogurt.
3-4 curd chillies, deep fried.

Approach.

1. Put the roasted chana dal in a food mill jar, include ginger, green chillies, cumin seeds, green garlic bulbs and the stalks and coarsely process the mixture. Include the boiled pigeon peas, spinach leaves, dried mango powder, garam masala powder, sugar, salt and coarsely process the mixture. Transfer it in a bowl. Take small portion of the mix and shape it into a tikki. Press it over the crushed poha till well coated on both sides.
2. Heat enough oil in a non-stick shallow pan. Place the tikkis on it and fry on both sides till golden and crisp. Drain pipes on an absorbent paper.
3. To make the dip, take yogurt in a bowl. Crush the fried chillies and add into the yogurt and mix till well combined.
4. Serve the tikkis hot with the ready dip.

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