16 December, 2013

Matar Tikkis

Fresh Green Peas :1 kg
Grated Ginger: 1 Tablespoon
Lemon juice: 1.5 tablespoon
Oil: 3 Tablespoon
Green Chilies: 1-2
Chopped Onion: 1 (large)
Crushed Black Cardamom: 1/4 teaspoon
Roasted Cumin Powder: 1 Tablespoon
Chaat Masala: 1 Tablespoon
Salt to taste.
Chopped Coriander: Handful
Boiled Potato: 2 (mashed)
Oil for shallow frying.

Peel and boil the peas till its a little tender. This should take around 5 minutes. Drain the peas and allow them to cool and then grind them in the mixer. It should be a little coarse and not too smooth paste.
In a deep pan, take oil. Let it  heat. Add cumin seeds, chopped onion and  green chilies. Once the onion turns golden brown, add the mashed peas to it. Mix it well. Stir it till it becomes a little dry and starts leaving the sides of the pan. This would take around 7-8 minutes. Bring it off the pan and let  it  cool. Add roasted cumin powder, grated ginger, lemon, crushed black cardamom, chaat masala, salt and mashed potato to the peas. Mix it well such that all the ingredients bind well.
Now, take a small sized mix and roll it over your palm to make a patty. Repeat the same process for the rest of the mix.

On a pre heated griddle(tava), drizzle some oil. Cook the patties till golden brown crust appears on the lower side. Flip it over and cook on the other side as well.

Your Matar Tikkis are ready to eat.

Serve it hot with any chutney/ketchup of your choice.

Note: This would yield around 10-12 medium sized tikkis.

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