Prep Time: 10 minutes

Cook Time: 15 Hours

Servings: 2 Servings

A gluten-free snack filled with the juicy goodness of freshly grated coconut. It is mildly spiced and combined with the natural sweetness of coconut. You will love to enjoy this with a spicy and sour chutney or dip. So simple to make you’ll be surprised by the simplicity.

Ingredients

• Fresh coconut: ½ cup (grated)
• Green chilli: 1-2 (finely chopped)
• Ginger:1 inch (finely chopped)
• Onion: 2 tbsp (finely chopped)
• Besan: 1/3 cup (or less)
• Rock salt: to taste
• Cumin seeds: ½ tsp

Method

• Add salt to onions and set aside for a few minutes.
• Mix coconut, green chili, ginger, cumin seeds to the onions.
• Slowly add besan to this mix, kneading thoroughly.
• Add only enough besan to be able to shape the mix into cutlets.
• You may or may not need to use all the besan.
• Shape into tikkis and cook on a hot Tawa on both sides without using oil, until slightly brown.
• The fat in the coconut will be released as it cooks and give the tikki the desired colour. 
• Control the temperature to make sure the tikkis dont burn.

• Serve with Raw Mango Chutney

Wellcure tip

• · This recipe doesn’t need water to mix the dough.

Eating guide:

• Food group: nuts and legumes
• It can make a good snack option for kids' lunch boxes. Filling and healthy.
• Legumes contain proteins and fiber to satiate hunger and coconut is a great source of natural fat.

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