Parsnip and Lima Bean Tikki

"Mild and delicate in flavor, the parsnip looks a lot like an Albino carrot. It could pass for a potato. When we have a potato why look for an imposter? Well, we get a little more fiber, a lot more folic acid, calcium and generally it is always good to have options." Rinku Battacharya

• 4 parsnips peeled
• 1 potato
• 1/2 cup buttermilk
• 1 cup chopped scallions
• 1/2 cup chopped cilantro
• 1 teaspoon dry fenugreek leaves
• 3 green chilies finely chopped
• 2 teaspoon chat masala
• 1 teaspoon ginger powder
• 2 teaspoon salt
• 1 teaspoon chili powder
• 1/2 lime
• 1/2 cup lima beans
• 3-4 tablespoons flour
• Oil for frying

METHOD

Cut the parsnips and potato into large pieces and boil for 15 minutes, till soft.

Drain the water and mash till fairly smooth with the buttermilk.  Mix in all the remaining ingredients.

Shape these into fairly small patties about 3 inches in diameter and 1/2 inch thick.

Heat a small amount of oil on a griddle and place 3-4 tikkis on them. (You can deep fry these if you so desire.)

Cook for 6-8 minutes on low flame and turn.  They should be well browned on both sides.

Serve with plain beaten yogurt and either ketchup or tamarind chutney.

Serves: 4 - 6

Contributor: Rinku Bhattacharya

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