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
Green Peas Coconut Tikki 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 Paneer Koliwada, Corn and Capsicum Calzone, Aloo Uttapam, Creamy Chicken And Vegetable Pancakes.
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.
