Pressure cook the lentils in enough water for 10-12 minutes on a low flame after the first whistle. Drain the stock (to be used later as soup) and let the boiled lentils cool down.
Grind with just enough water into a fine paste. Mix with the rest of the ingredients, except oil, into a dough.
Form round shape flat tikkis out of it and refrigerate for an hour. Heat 2 tbsp. oil and shallow fry them in batches till light golden colour on both sides.
Drain on a tissue paper and serve them hot with sauce or chutney as an appetizer or as an evening tea-time snack.
