Tikki jo Saag

Method

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1. 1

   Grind the pomegranate seeds. Finely chop the ginger, coriander leaves and mint leaves. Grind the coriander seeds coarsely.

2. 2

   In a bowl, mix the gram flour with the ground coriander seeds, green chillies, ginger, herbs, salt and ground pomegranate seeds. Add a little water and make a semi-soft dough. Divide into 6 portions and roll each into a ball.

3. 3

   Flatten each ball into a round patty about ¼ inch thick and set aside.

4. 4

   In a separate pan, bring 1 litre of water to a boil on a medium flame.

5. 5

   When it boils, add the patties one at a time, placing them in gently so they do not break.

6. 6

   Boil for 12–15 minutes. Remove the tikkis and set them aside; keep the boiling water.

7. 7

   Heat the oil in a deep pan on a medium flame. When hot, add the asafoetida and stir. Place the boiled tikkis in the pan one by one.

8. 8

   Pour in the reserved boiling water. Add the turmeric powder, coriander powder and a pinch of salt.

9. 9

   Simmer on a slow flame for 10 minutes.

10. 10

    The saag should not be dry. Serve hot.