If I hadn’t seen it with my own eyes, I would never have believed that tikkis (patties) could be made with yogurt. The credit for introducing me to this unbelievable dish goes to Chef Jeewan Singh of the Indian restaurant Maya at the Hotel Trident, Mumbai. These tender, velvety, melt-in-your-mouth patties made from hung yogurt just transport you into a different world.
Oil for shallow-frying
1 tsp mustard seeds
1 (small) sprig fresh curry leaves
1 tsp cumin seeds
1 (large) onion, finely chopped
1½ tsp ginger, minced
2 (large) green chillies, minced
1 tsp coriander powder
1 tsp red degi chilli powder
1 tsp turmeric powder
1 tsp salt or to taste
2 (medium) tomatoes, finely chopped
1 tbsp sugar
400 g hung yogurt
½ cup semolina
½ cup all-purpose flour (maida)
Heat 1 tbsp of oil in a pan over medium heat. Add mustard seeds, curry leaves and cumin seeds. When the spices crackle, add onion and sauté till golden. Add ginger, green chillies, spice powders and salt and sauté for 2–3 minutes. Mix in tomatoes and cook till mushy. Add sugar and stir till it dissolves. Remove from heat and cool to room temperature. Add hung yogurt and mix gently but thoroughly. Divide mixture into 8–10 portions and shape into patties. In a plate, combine the semolina with flour and mix well. Put oil in a frying pan over medium heat. When hot, coat patties with the semolina–flour mix and shallow-fry till golden. Gently remove and drain on absorbent paper. Serve hot with anardana aur mirch ki chutney (p. 228).