Soya Chana Dal Tikki is a protein-rich vegetarian snack combining the goodness of soya nuggets and chana dal with Indian spices. These tikkis are ideal as a tea-time snack, appetizer, or even a light meal when paired with salad or chutney. Made in a pressure cooker, they’re easy to prepare and turn out soft, flavorful, and hearty.

What is Soya Chana Dal Tikki?

Soya Chana Dal Tikki is a pan-fried patty made by combining pressure-cooked soya nuggets and chana dal with spices and herbs. It’s a fiber- and protein-rich option for vegetarians and can be enjoyed with green chutney or as a burger patty substitute.

Main Ingredient of Soya Chana Dal Tikki

• Soya nuggets – rich in plant protein

• Chana dal – adds structure, nutrition, and a nutty flavor

• Garlic, ginger, and dry spices – for aromatic depth

• Onion, green chili, and coriander – for freshness and crunch

What Is So Special About Soya Chana Dal Tikki?

• High in plant-based protein and fiber

• Pressure-cooked for convenience

• Vegan and gluten-free when shallow-fried in oil

• Ideal for lunchboxes, evening snacks, or healthy appetizers

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Quick and Easy Soya Chana Dal Tikki

This one-pot mixture is prepared in the pressure cooker and shaped into tikkis without any additional binding agents. No need for breadcrumbs or flour—just whole ingredients blended into a tasty patty.

How to make Soya Chana Dal Tikki

1. Soak soya nuggets in warm water for 5–10 minutes. Squeeze out excess water.

2. Soak chana dal in warm water for 30 minutes.

3. In a pressure cooker, add:

• Soaked soya nuggets

• Chana dal

• Ginger, garlic

• Dried red chilies

• Whole spices (2–3 cloves, 1 stick cinnamon, 1 black cardamom)

• Cumin seeds

• Salt to taste

• 1 cup water and 1 tsp ghee

4. Pressure cook for 3–4 whistles. Let it cool.

5. Once cooked, grind the mixture into a smooth paste.

6. Mix in finely chopped onion, green chili, and coriander.

7. Shape into tikkis and shallow fry in ghee/oil until golden on both sides.

8. Serve hot with green chutney and salad.

Expert Tips

• Squeeze the soya nuggets well before cooking to avoid a watery mixture.

• Adjust spice levels based on your preference.

• You can refrigerate the uncooked tikki mixture for up to 24 hours.

• Use a non-stick pan or cast iron tawa for best texture.

Recipe Card

 

Soya Chana Dal Tikki

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Category

Snack / Appetizer

Servings

4

Prep Time

20 minutes

Cook Time

30 minutes

Calories

90

High-protein, vegetarian Soya Chana Dal Tikki made in a pressure cooker and pan-fried to golden perfection. Ideal for snacks, meal prep, or healthy appetizers.

Author:

Parth kapoor

Ingredients

• Soya nuggets – 1 cup
• Chana dal – 1 cup
• Garlic – 3–4 cloves
• Ginger – 2 inches
• Dried red chilies – 2
• Cumin seeds – 1 tsp
• Whole spices (cloves, cinnamon, black cardamom) – 2–3 pcs each
• Salt – to taste
• Onion – 1 medium, chopped
• Green chili – 1, chopped
• Coriander leaves – handful, chopped
• Water – 1 cup
• Ghee/oil – 3–4 tbsp

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Directions

1. Soak soya nuggets and chana dal as instructed.

2. Pressure cook all ingredients together with spices and ghee.
3. Cool and grind to a smooth paste.
4. Add chopped onions, chili, coriander.
5. Shape into tikkis.
6. Shallow fry and serve hot with chutney or salad.

Recipe Video

Recipe Note

You can make the mixture ahead and refrigerate. For a crispier crust, dust the tikkis lightly with semolina before frying. Adjust chili based on spice preference.