Sanjeev Kapoor

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Green Peas Coconut Tikki

Potato dumplings stuffed with green pea and freshly grated coconut stuffing.

This recipe is from the book Any Time Temptations.

Preparation Time : 11-15 minutes

Cooking time : 6-10 minutes

Servings : 4

Green Peas Coconut Tikki

Main Ingredients

Shelled green peas, Scraped coconut





Level Of Cooking


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  • Shelled green peas boiled and mashed
    1 cup
  • Scraped coconut
    1/2 cup
  • Potatoes boiled, peeled and mashed
    4 large
  • Salt
    to taste
  • Oil
    2 tablespoons
  • Cumin seeds
    2 teaspoons
  • Asafoetida
    a pinch
  • Ginger finely chopped
    1 inch piece
  • Green chillies finely chopped
  • Lemon juice
    1 teaspoon
  • Fresh coriander leaves finely chopped
    1/2 cup
  • Coriander and mint chutney
    as required


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve the tikkis hot with coriander and mint chutney.

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