How to make Green Peas Coconut Tikki - Potato dumplings stuffed with green pea and freshly grated coconut stuffing.
This recipe is from the book Any Time Temptations.
Main Ingredients : shelled green peas (हरे मटर), Scraped coconut (कसा हुआ नारियल)
Cuisine : Karnataka
Course : Snacks and Starters
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 Tandoori Chicken Sliders with Green Chutney Mayo, Suran Tikki, Chatpata Mumbai Vada, Tilwale Biscuits.
Green Peas Coconut Tikki Recipe Card
Prep Time : 11-15 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Green Peas Coconut Tikki Recipe
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 3
Lemon juice 1 teaspoon
Fresh coriander leaves finely chopped 1/2 cup
Coriander and mint chutney as required
Method
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.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.