1. In a medium saucepan, bring to a boil 2 cups water. Add the 1 cup amaranth, stirring well. Cover pan and lower the heat, allowing to simmer for 20 minutes. 2. When amaranth is cooked, remove from burner, season with sea salt and freshly ground pepper. Set aside. 3. For the masala: In a small fry pan, add 1 tablespoon oil, sauté garlic and onion until soft. 4. Add the chopped red bell pepper and zucchini, stir-fry for 2-3 minutes. 5. Add the lemon zest, garam masala powder, coriander powder, chili powder and stir fry. Add the amchoor and black pepper. Remove from heat and set aside to cool a few minutes. 6. With a spatula fold mixture into the prepared amaranth. Allow to cool until easily handled. 7. Once cooled, form into small patties. 8. Coat each patty, front and back, with amaranth flour (dry amaranth can be ground fine in a spice grinder to make amaranth flour) or breadcrumbs. 9. Heat 2 tablespoon oil in a frying pan. Fry patties until golden, adding oil if needed. 10. 1/20/2018 Update: Made it and feel there recipe needs work. Amaranth's texture is unusual and the tikkis came out to wet. ---------------------------------------------------------------------------
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Ingredients
