“Gracefully tuck your Aloo Baingan sabzi into a warm roti, serve it with a chilled yogurt dip, and call it ‘Smoked Aubergine & Spiced Potato Wrap’—because giving it a fancy name makes it taste much better.” 😋
❶ Soak the chickpeas overnight.
❷ Drain the water and pressure cook the soaked chickpeas in fresh water until soft but firm.
❸ Once cool, blend the chickpeas in a mixer until they have a coarse, crumbly texture. Transfer to a bowl.
❹ Add 1/2 sachet of Tandoori Tikka Magic Mixx, dahi, and besan to the chickpeas. Mix well until the mixture holds together, then shape into small patties.
❺ Heat oil for deep frying. Fry the patties until golden and crispy, then drain on paper towels.
❻ In a separate bowl, mix a little oil, the remaining 1/2 sachet of Magic Mixx, and fresh coriander. Toss the hot patties in this mixture to coat evenly.
❼ Serve hot with lemon wedges.
🕒 Prep Time: 40 min 🍳 Cook Time: 10 min
🍽️ Cuisine: India 📋 Course: main
👥 Serve: 12 ⚖️ Yield: 3000grm
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(Just add veggies/protein)
(Just add veggies/protein)
Rs.74/- per Meal for 2