Peas Tikkis | Matar ki Tikki

Street Food and me go together. Although my consumption has come down drastically after marriage, thanks to an over paranoid husband, I do indulge in street food delights - at home ! Which is very healthy, and pocket friendly. And come holidays or long vacations for kiddo, I usually go overboard in recreating that street magic right inside my own kitchen. And today's post - Peas Tikki or Matar ki Tikki - is something I have been longinggggg to make ! Somehow I usually end up making Beetroot Cutlet or Makai Tikki, but now being December, peas are available in abundance. And fresh peas works best for this recipe. I have already confessed my love for Peas in my post on Peas Pulav, so decided to make the most of this season through this yummy recipe. This goes well with homemade Green chutney and / or ketchup too ! And makes for an excellent appetiser at any party or a quick snack for kids too.

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Sending this to: BM week 2 under "Colourful Palette for Kids" theme, My event HLI Peas, hosted by Veena,  Radhika's Winter Carnival , CWS Peas – event by Priya and also to Valli’s Snacks Mela along with Kid's Colourful Palette - hosted by Veena.  Check my fellow Marathoners here

Check other Chaats / Street food delights here 

Prep time : 20 mins

Cook time : 20 mins

Makes : 8 - 10 Tikkis

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Ingredients:

• Fresh Shelled Peas - 1 cup
• Potato boiled - 1 
• Onions - ½ minced fine
• Ginger Garlic Paste - ½ TBSP
• Garam Masala - 1 TBSP
• Salt - to taste
• Red Chilli powder - ½ tsp
• White Pepper Powder - ½ tsp
• Anaradana Powder - ½ teaspoon (dry pomogranate seeds - powdered)
• Amchur / Dry mango powder - ½ tsp
• Chaat Masala - ½ tsp
• Kasuri Methi - 1 tablespoon - crushed slightly
• Green chillies - minced - ½ tsp
• Coriander and mint leaves - a handful

• Oil - to shallow fry
• Topping: Roasted gram powder /Yellow fine cornmeal - 5 TBSP

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Method:

1) Boil and slightly mash the green peas. Grate the boiled potato to the mashed peas. Add all the ingredients except the oil and topping and mix well. Make into equal portions and refrigerate for ½ an hour in a cling wrapped plate

2) Take one portion of the tikki, flatten it a bit and roll it in the topping mixture to cover all sides

3) In a fry pan, add 2 tablespoon of oil and shallow fry for 6 - 8 mins (flipping at intervals) to ensure uniform browning and crispy texture on the outside

4) Repeat for all the peas-potato mixture. Drain on absorbent paper

5) Serve hot with Green chutney and/or Tomato Ketchup ! The holiday is made 🙂

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