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Main Ingredients | shelled green peas, Scraped coconut |
Cuisine | Karnataka |
Course | Snacks and Starters |
Prep Time | 11-15 minutes |
Cook time | 6-10 minutes |
Serve | 4 |
Taste | Spicy |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Green Peas Coconut Tikki
- 1 cup shelled green peas boiled and mashed
- 1/2 cup Scraped coconut
- 4 large Potatoes boiled, peeled and mashed
- to taste Salt
- 2 tablespoons Oil
- 2 teaspoons Cumin seeds
- a pinch Asafoetida
- 1 inch piece Ginger finely chopped
- 3 Green chillies finely chopped
- 1 teaspoon Lemon juice
- 1/2 cup Fresh coriander leaves finely chopped
- as required Coriander and mint chutney
Method
- Add salt to the mashed potatoes and knead till smooth. Set aside. Heat two tablespoons oil in a non stick pan, add cumin seeds, asafoetida, ginger, green chillies and green peas and a little salt. Sauté for two to three minutes.
- Add a little lemon juice and spread on a plate to cool. Add coriander leaves and coconut and mix. Take a portion of mashed potatoes in damp palms, make a dent in the center, fill it with coconut and peas mixture and close in the edges to enclose the stuffing.
- Press gently and roll the edges to smoothen the sides. Keep it in the refrigerator for five to seven minutes. Heat a little oil on a non stick tawa and shallow fry the tikkis on low heat until they turn light brown or till they become crisp.
- Serve the tikkis hot with coriander and mint chutney.
Nutrition Info
Calories | 1119 |
Carbohydrates | 10.7 |
Protein | 22.1 |
Fat | 54.4 |
Other Fiber | 30.4gm |
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