go here Kala Chana/ Black Chickpeas are very healthy source of Iron which prevents anemia. Also these are great to be included in your daily diet plans as these are excellent source of fibers. The presence of Potassium and Magnesium helps in controlling one’ s blood pressure which eventually leads to healthier heart. These are also used as an aid to digestive problems.
http://miniandyouthrugby.com/2015/01/ten-commandments-for-coaches/?share=email Personally I don’t like kala chana much so I have used these in an innovative and healthy way to include these in my regular meals. Prepare these healthy sprouted kala chana tikkie at evening time to keep you full till dinner time.
get robaxin online no prescription Recipe of Sprouted Kala Chana Tikkie/ Sprouted Black Chickpeas Cutlet
Preparation Time : 20 minutes ( If you are using the already sprouted kala chana)
Cooking Time : 20 minutes
Serves : 2 (yields approx 4 to 6 cutlets)
Dried Kala Chana/ Black Chickpeas – 1/2 cup
Potato – 1 medium sized
Onion – 1 medium (chopped finely)
Ginger Garlic paste – 1 tsp
Green Chilli – 1 (chopped finely)
Chilli Powder – 1 tsp
Roasted Cumin and Coriander powder – 1 tbsp
Garam Masala -1 tsp
Amchur Powder / Anardana powder/ dried pomegranate powder – 2 tsp
Finely Chopped Fresh Coriander Leaves – 1/4 th cup (keep aside one tsp of chopped leaves for garnishing)
Refine Oil/ Olive Oil – 2 tbsp
Salt to taste
Tomato Sauce for garnishing
Whole fresh Green Chilli and Red Chilli for garnishing
Clean the dried kala chana using water. Drain the water completely. Keep them in a sproutmaker/container/ Bowl and add one cup water and cover it. Place it at the kitchen platform for 7 to 8 hours. After 7 to 8 hours drain the water from the kala chana and clean them again using some water. Again cover them after removing the excess water and keep aside for 6 to 7 hours. After the gap of 6 to 7 hours you can see the lovely sprouts of the kala chana. For the longer sprouts like I have used for these tikkies, you can again rinse these sprouted kala chana and keep them covered for another 5 to 6 hours.
Finally you can able to see the long sprouted kala chana. Transfer these to a pressure cooker , add enough water and pressure cook for 2 to 3 whistles. Stain the water and retain the steamed sprouted kala chana. In the same strained water boil the potato for three to four whistles. Remove the steamed potato from water,peel the skin of the potato and mash the potato lightly using your hand.
Take a grinder/mixer. Grind the steamed sprouted kala chana to a coarse dry paste. Take a deep bottomed bowl and transfer the mashed potato and grinded steamed sprouted kala chana in it. Add the rest of the ingredients in the bowl. Mix well using your hand. Take approx two tbsp of mixture in your hand and shape them into a tikkie shape using both the inside palms. Like wise prepare the rest of the uncooked tikkies.
Take a flat tawa and lightly coat that with oil. Heat the tawa and place all the tikkies on the tawa. Cook in a low to medium heat till one side turns slightly golden and turns crispy. Carefully flip each of the tikkies and continue to cook after drizzling the remaining oil to all the lower sides of the tikkies while cooking them. When both the sides get well cooked and turns crispy , remove them to a serving dish. Garnish with chopped coriander leaves ,tomato sauce ,fresh chillies and serve immediately.
Note : You can prepare these kala chana tikkies using steamed regular kala chana.