Yogurt Tikki/ Dahi
ki Tikki is amazingly delicious snack. These Tikkis are unbelievable in their flavour
and texture and are made with hung yogurt, Curd a milk product
obtained, which is predominantly used in Indian food. It is a prevalent myth,
what curd is to India, yogurt is to west. Though both the products differ by a
fine line, the basic difference lies in its method of preparation and also the
beneficial strains that kick start the fermentation of milk. For this
particular recipe both curd and yogurt can be used. It depends upon the availability
only, which over is accessible at your place can be used.
The initial step of
this recipe is preparation of hung curd, which is easy to do. Place a muslin
cloth on a deep dish or food container. The idea is to hang the yoghurt so most
of its fluids drain out. Pour the yoghurt into the muslin cloth. Cover
container and place in refrigerator overnight. Once you prepare hung curd, add
chopped onion, ginger, green chillies and coriander leaves in it. Curd is very
soft so difficult to handle. Add little grated cottage cheese in hung curd so
that it becomes little stiff. Now add mild spices and salt according to your
taste. Add little corn flour if you are finding difficulty to binding and making
tikkis. Frying should be done carefully as it burns very quickly. It should be
cooked always on low flame to prevent from burning. Overcooking should be
avoided as Tikkis becomes hard. Selection of correct utensils is also important
here. Non- stick pan should be used for frying as it sticks and breaks in
normal pan. Once cooked from one side flip it lightly to avoid breaking as it
is very soft.
This is an amazing
party snacks and can be prepared in different shapes and sizes. It is very soft
and melts in mouth. Different stuffing (dry fruits, mawa or pomegranate etc) can
also be done in this tikki for variation. This can be served with cocktail or
mock tails or may be with tea and coffee. Accompanied with Hara dhaniya ki
Chutney it gives heavenly flavour.
Read More: Yogurt Tikki Recipe
No comments:
Post a Comment