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Coconut Tikki Lababdar – Windhu Kitchen

Coconut Tikki Lababdar

  • Servings: 4
  • Prep Time: 15m
  • Cook Time: 30m
  • Ready In: 45m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

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Coconut Tikki Lababdar is a popular gravy dish. This recipe mostly made with paneer but I made it with coconut. It is more Punjabi style than Mughlai style with the use of onions, tomatoes, cashews and spices.

Ingredients (For Tikki)

  • 1 Cup Sliced Coconut
  • 1 Chopped Onion
  • 1 Tablespoon Ginger Garlic Paste
  • 1 Tablespoon Jeera Powder
  • 1 1/2 Tablespoon Red Chili Powder
  • 1/2 Tablespoon Turmeric Powder
  • 1 Tablespoon Coriander Powder
  • 1 Tablespoon Salt
  • Coriander Leaves for Garnish

Ingredients (For Gravy)

  • 2 Tomatoes
  • 2 Green Chilies
  • 1 Tablespoon Besan (Chickpeas Flour)
  • 1 Tablespoon Rice Flour
  • 2 Bay Leaves
  • 1 Teaspoon Shah Jeera
  • 15 Cashews
  • 2 Pieces Ginger
  • 3 Garlic Cloves


Step 1

In a grinder, add 1 cup sliced coconut, chopped green chilies, besan, and rice flour, grind it coarsely, and take it in a bowl.

Step 2

Add one tablespoon salt and mix well.

Step 3

Apply oil to the palm and make a small Tikki.

Step 4

Fry all the tikkis in medium hot oil until golden brown and keep it aside.

Step 5

Take two glasses of water in a pan, add Tomatoes, cashews, ginger and garlic, five cloves, five cardamoms, and boil.

Step 6

Take it out and grind it into a fine paste.

Step 7

Now heat oil in a Kadai, add Shah Jeera, and add chopped onions. Once the onions are light golden brown, add turmeric and ground puree and sauté it.

Step 8

Once the oil oozes, add chili powder, salt, Jeera, and coriander powder, mix well and sauté for 5 minutes. Add water and mix well. Close the lid.

Step 9

After 5 minutes, add the coconut tikkis.

Step 10

Add one tablespoon cream and cook for 5 minutes and turn off the stove.

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