Oh boy, this daliya/Broken wheat tikki was a rage suddenly among family, friends and even a happy client who ordered a version of this. These tikkis are plump gorgeousness of health and happiness. Serve them with ragda, chole or even with chutney. They are real crowd favorites. I made them recently for the holi get together at a friend’s place.
1cupbread brown breadcrumbs - I pulsed brown at home and toasted it in oven
Wash and soak the broken wheat for 10 mintues.
In a pressure cooker, add the peas, daliya and carrots. Put 1 cup water and let it cook for 2 whistles. Once done, drain the water and mash them. Add to the potatoes.
To the mix, add the dry spices and salt, corriander and mint leaves too. Add the bread crumbs little at a time. We want the consistency to be easily rolled in balls. Cover with a cloth and let it rest in the fridge for 30 minutes.
Heat a good quality non stick pan and brush it with little oil, Make 3-4 tikkis at a time and place on medium heat. Let them go crisp/nice and brown on one side and then flip to cook the other side.
Serve with the dips of your choice or add to wrap or ragda or choley.