Wednesday, May 1, 2013

Keemay Ji Tikkyoon (Keema Tikkis)

Originally this recipe uses ground goat meat. You can substitute the meat of your choice.
I tend to use ground chicken. If using goat meat,the boiling time is little longer and also the water quantity will increase to about 2 cups.


To be boiled together:

1 lb ground chicken
A tsp of chilli garlic paste (if you do not have it,use 4 cloves
garlic and red chilli powder as per taste)
1" piece ginger grated
1 tbsp coriander powder (dhania)
1/2 tbsp cumin powder (jeera)
1 tsp Garam masala
salt to taste
1 cup water

To be added after grinding:

2 medium potatoes: boiled, peeled and grated
3 slices white bread soaked in 1 cup of water and squeezed
Few sprigs of cilantro chopped fine (hara dhania)
2 tbsps lemon juice
Oil for frying

You can also use finely chopped green chillies if  preferred.
Add along with the potatoes and bread.


 Boil the ground meat with all the ingredients until the water .


Boil until completely dry. Then grind in chopper till it gets of  fine granule consistency.
Then  add the bread,potatoes,cilantro and lemon juice and mix well.

Now moisten your palms with little oil and make small balls and flatten them.
Makes about 20.

Heat a non stick pan and using few tsps oil at a time, fry the tikkis on a medium
flame till golden brown on both sides.

You can make the tikkis a couple of days ahead and refrigerate.
Fry when ready to serve.
Serve hot with ketchup or chutney of your choice.