How to make Green Pea Tikki Chaat - Flavourful green pea tikkis served with sweet chutney, green chutney and fried spinach leaves.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Frozen Green Peas, Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
Green Pea Tikki Chaat Recipe Card
Hindi: matar
You might be picking out these emerald hued little jewels from your food. But, wait, before you do that anymore! As these are a good source of fibre and potassium, which keeps all of our body cells functioning properly. Just when you thought that green peas are only used to add that extra punch to your savoury dishes, try a rich, creamy matar ki kheer to satiate your sweet buds too!
You can also find more Snacks and Starters recipes like Aloo Chholay Pie, Sweet Buns, Methi ke Kabab, Cheesy Ragda Pattice.
Prep Time : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Green Pea Tikki Chaat Recipe
Frozen Green Peas 1 cup
Potatoes boiled and mashed 1/2 cup
Oil to deep fry
Onion chopped 1/4 cup
Green chillies chopped 1 teaspoon
Turmeric powder 1/4 teaspoon
Garam masala powder 1/4 teaspoon
Gram flour (besan) 2 tablespoons
Salt to taste
Ginger-garlic paste 1 teaspoon
Beaten yogurt as required
Sweet date and tamarind chutney as required
Green chutney as required
Red chilli powder 1 teaspoon
Roasted cumin powder 1 teaspoon
A few spinach leaves
Method
Step 1
Heat sufficient oil in a kadai.
Step 2
Coarsely crush green peas in a chopper and put into a bowl. Add onion, green chillies, potatoes, turmeric power, garam masala powder, gram flour, salt and ginger-garlic paste and mix well.
Step 3
Divide the mixture into equal portions and shape them into round tikkis. Flatten them slightly and gently slide them into hot oil and deep fry till golden. Drain on absorbent paper.
Step 4
For each portion crush 2 tikkis slightly and place on a serving plate.
Step 5
Drizzle some yogurt, sweet date and tamarind chutney and green chutney. Sprinkle a little red chilli powder and roasted cumin powder.
Step 6
Deep-fry spinach leaves till crisp and drain on absorbent paper. Keep 2-3 leaves on each plate and serve immediately.
