Meaty dishes are necessary to complete a typical Kashmiri spread both in the Muslim and Pundit cuisines. Traditionally this recipe is made with lamb mince but to please my poultry loving family, I have converted it to chicken. Since there is no chopping of vegetables and herbs included, these tikkis can actually be done in a jiffy but taste so rich with layers of flavours from different spices, the prominent being aniseed and dry ginger.
Addition of thick yogurt keeps the patties super moist and toasted gram flour helps bind the mince together. With no eggs and flour, this delicious recipe is perfect for people with egg and gluten allergies.
These can be prepared ahead in bulk and frozen to be used when required. I’m making these versatile tikkis for Eid this year, as they can be served with tea to the surprise guests who drop in anytime on Eid day as well as a side with Pulao for Eid family lunch.
2 teaspoons salt or to taste
2 teaspoons Kashmiri chilli powder or red chilli powder
( saunth)1 teaspoon dry ginger powder
1 teaspoon aniseed ( saunf)
A pinch asafetida/hing or 1 teaspoon garlic powder plus 1 teaspoon onion powder
2 teaspoons garam masala powder
2 tablespoons thick yogurt
2 tablespoons gram flour/besan, toasted
Oil for shallow frying
This Is What You Do:
Divide the mixture into ping pong sized balls. Press them on the palm of your hands to shape them into flat discs or petals. Wet your hands slightly so that the mince mix doesn’t stick to your hands. Makes 20-22 patties.
Heat the oil in a frying pan on medium heat. Shallow fry the patties, a few at a time till golden on both sides. Do not over fry or they will dry out.
Serve hot as a tea snack or side with rice and curries.