|5||Kaju – kishmish each||40gm|
|6||Rose water||for aroma – few drops|
|10||Moong dal soaked over night||50 gms|
- Peel and grate boiled potatoes. Mash boiled green peas. Blanch spinach leaves and squeeze out excess water. Finely chop.
- Mix grated potatoes, peas and spinach. Add chopped green chillies, chopped green coriander, chopped ginger, chaat masala and salt. Add cornflour for binding.
- Divide the mixture into uniform patties , further bind and dust it with moong dal to form a layer of lookalike pebble chips of crunchy Kankad with the coating of moong.
- Heat oil in a kadai. Deep-fry the tikkis in hot oil till crisp.
Chef’s take :- Sprinkle Anardana churan and serve piping hot with chilled lip smacking dip – savor this KANKAD KI HARY BHARY SHAMI as a perfect crunchy treat on a rainy evening with Pudine adrak ki chai in kullad.