- 1½ cups Daawat Quick Cooking Brown Basmati Rice
- Salt to taste
- 2 fresh red chillies, chopped
- 2 tbsps chopped fresh coriander
- Crushed black peppercorns to taste
- 2 tbsps toasted white sesame seeds
- 1 tbsp ginger-garlic paste
- 2 tbsps corn flour
- 1 tsp red chilli powder
- ½ tsp turmeric powder
- ¼ tsp garam masala powder
- ½ tsp dried mango powder (amchur)
- Oil for shallow frying
- Tomato ketchup to serve
Step by step guide
- Step 1 Take Daawat Quick Cooking Brown Basmati Rice in a bowl. Add sufficient water and wash for 2-3 times.
- Step 2 Again add sufficient water, and this time let it soak for 25-30 minutes. Drain the water.
- Step 3 Boil 5-6 cups water in a deep non-stick pan. Add salt, soaked rice, and mix well. Cook for 15 minutes.
- Step 4 Drain the water and set the rice aside.
- Step 5 Transfer the cooked rice in a bowl. Add red chillies, coriander leaves, crushed black peppercorns, white sesame seeds, ginger- garlic paste, corn flour, red chilli powder, turmeric powder, garam masala powder, dried mango powder, and salt, and mix well.
- Step 6 Mash well with hands. Divide the mixture into equal portions and shape into tikkis. These are the cakes.
- Step 7 Heat sufficient oil in a shallow non-stick pan. Arrange the prepared cakes and shallow fry on medium heat for 2 minutes or till the underside is golden brown and crisp.
- Step 8 Flip and cook the other side for 2 minutes.
- Step 9 Drain on absorbent paper and serve hot with tomato ketchup.