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Garlic dip

1 cup - Chana dal1/2 cup - fresh Coriander leaves1 - small onion, quartered2 Tbsp - Ginger garlic cloves, peeledSalt to taste1 Tbsp ground cumin1 Tbsp - Paanch phoran3 - Green chilliesSalt to taste2 Tbsp toasted sesame seeds1 tsp - Chilly flakes Soak chana dal in water for at least 4 hours. When ready, drain the dal completely and pat them dry.Add the coriander, cumin, onions, ginger garlic paste, green chillies, paanch phoranto Hamilton Beache’s small jar. Set on preset wet hard + coarse run the blender till all the ingredients cometogether. You may have to scrape the sides of the jar to help it blend evenly. Transfer the tikki mixture to a container and cover tightly. Refrigerate for at least 1 hour or until ready to cook.Preheat the oven to 180º C.Line the tray with baking paper.Add sesame seeds to the tikki mixture and stir with a spoon.Scoop tablespoonfuls of the tikki mixture and form into patties (½ inch in thickness each). Place the patties on the baking tray and sprinkle sesame seeds and chilly flakes on top.Bake for 15 mins on each side. Brush it with melted butter before flipping it.  Once they are brown enough take them out and servethem with the Garlic Dip.

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