The weather is awesome in Bengaluru these days and I am just loving the evenings which are decorated with frequent rains and chillness in the air. With the temperature pleasant and enjoyable, my spirits are lifted high during the monsoons.
Weather really has a lot to do with our appetite doesn't it? Earlier, just a cup of hot coffee with maybe some biscuits sufficed my evening hunger pangs. But these days my cravings are more demanding! My mind plays tricks with me and teases my cravings by dreaming of yummy munchies and making me want to dish them out... like right then! Sigh, these are the times I wish I had a magic wand!!
So this dish was to nurse such a craving that cropped up on a beautiful rainy day evening :) I had this box of soya granules sitting in my pantry waiting patiently to be used. Having heard about what interesting dishes you can create using it, I had picked it up by impulse during my grocery shopping but I have been putting away cooking with it... I have no clue why! But finally this rainy evening was the day for it as I had tikkis dancing in my mind and wanted something other than my usual Alu Tikkis or the Sweet Corn and Alu Tikkis. Hence, planned to make a soya version this time just for a change. Aah... the things we do to satify our cravings :P
I was delighted with the result. The soya granules add an interesting flavour and texture to the tikkis making them crunchy on the outside and soft and juicy in the inside. And since these are small granules, they blend in with the other ingredients well. Psstt... So you could serve this even to those who think they do not like soya (soya chunks), and watch them munch on these with glee :D A yummy option to get those soya proteins in! :)
Prep Time: 20 mins
Wait Time: 30 mins
Cooking Time: 20 mins
Makes: 14 Tikkis
Soya Granules - 1 cup
Water - 4 cups
Potatoes - 3 medium
Chilli Powder - 2 tsp
Salt - to taste
Cumin Powder - 1 tsp
Kasuri Methi / Dried Fenugreek Leaves - a handful
Oil - as needed
Cornflour - 1-2 tbsp
- Immerse the soya granules in the water and cook for about 5 minutes.
- Once done, strain out the water, allow the soya granules to cool, then squeeze out excess water and keep aside.
- Mash the potatoes and add in the soya granules along with chilli powder, salt, cumin powder and kasuri methi. Work on the mixture gently until everything combines together.
- Grease a plate and keep ready.
- Pinch out small portions of the mixture and make small balls of it. Flatten it a little, while ensuring no cracks are formed.
- Place it in the greased plate. Repeat until all the mixture is used up.
- Place the plate in the fridge for at least about half an hour as this helps to bind the ingredients together and avoid any cracks while frying.
- Once ready to fry, keep the cornflour ready in a plate and heat about 2 tbsp of oil in a shallow bottomed pan.
- Take a flattened tikki and dip it in the cornflour, turn it over to cover the other side as well. Ensure the tikkis is well coated on both sides and then gently place it in the shallow pan. Depending on the size of your pan, place more tikkis similarly in the pan and allow to fry on medium flame for about 4-5 minutes.
- Using tongs, gently turn over the tikkis and allow the other side to roast up as well.
- Once done, remove them from the pan and place them in a plate lined with tissue paper to absorb all of that excess oil!