If you’re looking for a delicious, wholesome, and protein-packed snack that also feels indulgent, then this Moong Dal ki Tikki is for you. Perfect for tea time, kids’ tiffins, or even a light dinner, these tikkis combine the goodness of lentils, paneer, and colorful veggies. Let’s jump right into the recipe!
Ingredients:
- 1/2 cup moong dal (split yellow gram) – soaked for 2-3 hours
- 100g paneer (cottage cheese) – crumbled
- 1/2 carrot – grated
- 1/4 cup fresh coriander – finely chopped
- 1/4 green capsicum – finely chopped
- 1-inch piece of ginger – grated
- 1/2 beetroot – grated (for nutrition + a lovely color!)
- 1-2 green chilies – finely chopped (adjust to taste)
- Salt – to taste
- 1/2 tsp black pepper powder
- 1 tsp coriander powder
- 1/2 tsp cumin powder
- 1/2 tsp Kashmiri red chili powder – for color and mild heat
- 1/2 tsp amchoor powder or chaat masala – for that tangy kick
- 2 tbsp oats powder / besan (gram flour) / rice flour – for binding, as needed
- Oil – for shallow frying or cooking on a nonstick pan
Method:
Soak the moong dal in water for at least 2–3 hours. Drain the water completely. Blend it into a coarse paste without adding too much water. It should be thick. In a mixing bowl, combine the moong dal paste, crumbled paneer, grated beetroot, carrot, capsicum, ginger, green chilies, and chopped coriander.
Add in all the spices – salt, black pepper, coriander powder, cumin powder, red chili powder, and amchoor/chat masala. If the mixture feels wet or sticky, add oats powder, besan, or rice flour little by little until you get a dough-like consistency.
Grease your hands and shape the mixture into small tikkis (patties). You can make round or oval shapes, depending on your preference. Heat a non-stick pan or tawa. Add 1-2 teaspoons of oil. Place the tikkis on the pan and cook on medium heat. Flip when one side is golden and crisp. Repeat on the other side. You can also air-fry or bake these at 180°C for about 15-18 minutes, flipping halfway through.
Tips & Tricks:
You can add a handful of boiled sweet corn or peas for extra crunch. These tikkis can be used in burgers, wraps, or served with chutneys. Make a batch, refrigerate, and shallow fry as needed for quick snacking. Use mint chutney, garlic yogurt dip, or imli chutney for serving.
Why You’ll Love It:
High in Protein: Moong dal and paneer double the protein!
Colorful & Nutritious: Beetroot, carrot, and capsicum bring in fiber, vitamins, and minerals.
Kid-Friendly: Mild spices, soft texture, and customizable.
Perfect for Summers: Light on the stomach, yet satisfying.
Moong Dal ki Tikki is the kind of feel-good food that doesn’t compromise on health or taste. Whether you’re looking for a lunchbox idea, a tea-time snack, or a healthy alternative to deep-fried patties this recipe checks all the boxes.
Try it out and let me know how it turned out for you. Tag us on Instagram @masala.mon if you share your plate! 💛
