Recipes


Dalia Aloo Tikki

Published On  April 5, 2016 By
30 min cook time
20 min prep time
main snack
Preperation Time:
20 mins
Cooking Time:
30 mins

nutrition facts

Serving Size1 ServingCholesterol0mg0%
Per Serving%Daily Value*Sodium683mg28%
Calories779Potassium2358mg67%
Calories from Fat154Carbohydrates142.2g47%
Total Fat17.1g26%Dietary Fiber22.6g90%
Saturated Fat2.3g11%Protein19.3g
Vitamin A213% ·Calcium13%
Vitamin C169%· Iron44%

nutrition facts

Serving Size1 Serving
Per Serving%Daily Value*
Calories779
Calories from Fat154
Total Fat17.1g26%
Saturated Fat2.3g11%
Vitamin A213% ·
Vitamin C169%
Cholesterol0mg0%
Sodium683mg28%
Potassium2358mg67%
Carbohydrates142.2g47%
Dietary Fiber22.6g90%
Protein19.3g
Calcium13%
· Iron44%

Procedure:

  1. Cook the bulgur wheat by soaking it in boiled hot water. Keep aside for 15 to 20 minutes. Strain extra water before proceeding to make the tikkis.
  2. Add the boiled potatoes in a bowl. Add rest of the ingredients to it along with the soaked bulgur wheat, except the oil and corn flakes and mix them all together. Check for salt and spices and adjust flavors if required. Shape the tikki dough into small balls and and press lightly in the middle to form the tikkis.
  3. Lightly press each tikki with powdered corn flakes on all sides and arrange them on a plate. These tikkis can be refrigerated until you are ready to bake or shallow fry them. You can follow either method, baking or shallow frying. Both processes to be followed have been explained in detail below.

To Bake

  1. Grease and line a baking sheet. Arrange the tikkis on it and drizzle a little oil on each of them. Place in a preheated oven (preheated for 10 minutes at 165 degree Celsius prior to baking) at 165 degree Celsius for 12 to 15 minutes or till it turns a lovely golden brown. If you find the tikkis are looking too dry, half way through baking, drizzle on top a little more oil.

To Pan/ Shallow Fry

  1. In a large pan, heat oil. Place the tikkis in the pan and shallow fry them on medium heat for 8 to 10 minutes on each side, until golden.
  2. Serve the Bulgur Wheat Aloo Tikkis hot or warm.

Bulgur wheat or dalia makes a healthy and quick addition to any meal because it’s 100 percent whole wheat that’s specially prepared to decrease cooking time. It’s a good source of fiber, protein, iron and vitamin B-6. Eating whole-grain foods, including bulgur, may lower the risk of developing cardiovascular disease.

Bulgur is a cereal grain that has been used as a food staple for several years as it provides an inexpensive source of low-fat protein, making it a healthy nutritious addition to a low-calorie meal plan. Bulgur is actually whole wheat kernel that is cooked and dried and then made available for consumption. It is a super food for controlling blood sugar levels because of the low glycemic index. Low in calories and fat and rich in protein and fiber, bulgur is one of the most important foods that provide nutrients and bulk to fill one up without adding pounds. Therefore, it must be included in the daily diet menu to lose weight.

A cup bulgur contains less fat, fewer calories, and more than twice the insoluble fiber of brown rice.

This dish is: Low in saturated fat, No cholesterol, High in dietary fiber, High in manganese, Very high in vitamin A and Very high in vitamin C.

 

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