How to Make Perfect IndoMex Tinga

IndoMex Tinga.

You can cook IndoMex Tinga using 29 ingredients and 6 steps. Here is how you achieve it.

Ingredients of IndoMex Tinga

  1. Prepare of For base.
  2. It’s 1 Cup of Kuttu Flour.
  3. You need 2-3 of Potatoes.
  4. You need to taste of Salt.
  5. Prepare of Carom Seeds.
  6. Prepare 2 tsp of Kasoori meethi.
  7. Prepare of For Tikki.
  8. Prepare 4-5 of Potatoes.
  9. You need 4 tbsp of Kuttu flour.
  10. You need of as per taste Salt.
  11. It’s 1 tbsp of Chilli powder.
  12. It’s of Ginger grated.
  13. Prepare of Tamarind chutney:—————.
  14. It’s 1 cup of Tamarind.
  15. You need 2 tsp of Dry ginger powder.
  16. It’s 4 pieces of Jaggery.
  17. It’s to taste of Salt.
  18. It’s to taste of Chilli powder.
  19. You need of Mint Chutney.
  20. It’s 1 cup of Mint.
  21. It’s 1/2 cup of Coriander.
  22. You need to taste of Salt.
  23. Prepare 1 of Tomatoes.
  24. You need 1 tbsp of Dry mango powder.
  25. You need of as per taste Green chillies.
  26. You need of Assembling:.
  27. It’s 1 cup of Curd.
  28. Prepare of Cucumber.
  29. It’s of Beet root.

IndoMex Tinga step by step

  1. For base: Mash the potatoes in the kuttu flour. Add spices and knead the soft dough. Rest it for 5 minutes and start patting pooris or roll it by dusting flour on surface. Deep fry pooris on the medium to high flame..
  2. For Tikki: Take all the ingredients mentioned for Tikki in a bowl. Mix them well and take a lemon size ball and form tikki shapes. Repeat with all and deep fry or shallow fry tikkis as per your choice..
  3. Chutney Soak tamarind in water for about an hour and sieve it. Take tamarind water in a wok. And let it simmer on medium flame by adding jaggery into it..
  4. Add other ingredients and cook it on medium flame. When it will get thick consistency it will get done and switch off the flame. Mint chutney blend all the ingredients in a mixer jar and make a thick paste..
  5. Assembling Tinga: Take a kutti base poori, place tikkis on it. Pour 2 -3 tbsp of curd on it. 2 tsp of tamarind chutney, a layer of mint sauce and then top with cucumber and beet root..
  6. IndoMex Tinga is ready to serve..

Graham Bert

I Love to Cooking and I am the chef of Champion Restaurant...

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