Name: Buckwheat Mexican Tinga recipe by Shikha Yashu Jethi at BetterButter
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 5
Ingredients: Buckwheat Flour (Kuttu Flour) 1 Cup; Potatoes 2-3; Salt to taste; Carom Seeds; Kasoori meethi 2 tsp; For Tikki:-; Potatoes 4-5; Kuttu flour 4 tbsp; Salt to taste; Chilli powder to taste; Ginger grated 1 teaspoon; Assembling:; Curd 1 cup; Cucumber; Beet root; FOR TAMARIND CHUTNEY; dates 2-3; 100 GMS Tamarind; 6 whole red chillies; 1 teaspoon salt; 1 teaspoon Cumin Powder; 1 inch ginger

ABOUT Buckwheat Mexican Tinga RECIPE

Mexican Tinga is the made with shredded chicken in a sauce made from tomatoes, chipotle chilis in adobo, and sliced onions. It is often served on a tostada and accompanied by a layer of refried beans. I have twisted it completely in my on way . As a Navratri (Satvik) meal any one can have it. so here is my version:-

Ingredients Serving: 5

Buckwheat Flour (Kuttu Flour) 1 Cup
Potatoes 2-3
Salt to taste
Carom Seeds
Kasoori meethi 2 tsp
For Tikki:-
Potatoes 4-5
Kuttu flour 4 tbsp
Salt to taste
Chilli powder to taste
Ginger grated 1 teaspoon
Assembling:
Curd 1 cup
Cucumber
Beet root
FOR TAMARIND CHUTNEY
dates 2-3
100 GMS Tamarind
6 whole red chillies
1 teaspoon salt
1 teaspoon Cumin Powder
1 inch ginger

Instructions

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.
For Tikki: Take all the ingredients 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.
Mint chutney blend all the ingredients in a mixer jar and make a thick paste.
Soak Tamarind and dates for 10 minutes. Remove seeds from both and grind them along with chillies, ginger, salt and jeera powder. Sieve it and boil it.pour in a glass jar. Chutney is ready
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

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