• 1/4 Cup finely chopped mint leaves
  • 1 cup masoor soaked overnight (whole red lentil)
  • 2 tbsp grated low fat paneer
  • 1 small boiled potato
  • salt to taste
  • 1 tsp green chilly paste
  • 1 tsp oil for greasing and cooking


  • Serving them with 1 cup chickpeas gravy will not only enhance the flavour but increase the protein value of the dish.


  1. Pressure cook the masoor for two whistles or until the masoor is slightly soft and slightly overcooked.
  2. Add in the remaining ingredients to form small tikis
  3. Slow roast them with minimal oil to get firm brown tops
  4. Serve them with mint and tamarind sauce + greek yoghurt or chana masala