How to make Easy-Peasy Tikki -

Broken wheat and green peas tikki.

Sanjeev Kapoor

This recipe is from the book Fun Food For Fussy Kids.

Main Ingredients : Broken Wheat, Green Peas (हरे मटर)

Cuisine : Indian

Course : Snacks and Starters

For more recipes related to Easy-Peasy Tikki checkout Peas And Carrot Dalia, Dalia, Masala Breakfast Dalia, Dalia Porridge - SK Khazana . You can also find more Snacks and Starters recipes like Prawns Inteha Chilli Hummus Sandwich Chatpata Karela Healthy Aloo Tikki - SK Khazana

Easy-Peasy Tikki

Easy-Peasy Tikki Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 41-50 minutes

Cook time : 16-20 minutes

Serve :

Level Of Cooking : Easy

Taste : Tangy

Ingredients for Easy-Peasy Tikki Recipe

  • Broken Wheat 1/2 cup

  • Green Peas 1 cup

  • Green chilli chopped 1

  • Chaat masala 2 teaspoons

  • Fresh coriander leaves chopped 1/2 cup

  • Lemon juice 2 tablespoons

  • Garlic chopped 6 cloves

  • Salt to taste

  • Cornflour/ corn starch for dusting

  • Oil for deep-frying


Step 1

Soak the broken wheat in one cup of hot water for half an hour. Drain and put it in a mixer jar. Add the green peas, green chilli, chaat masala, fresh coriander, lemon juice, garlic and salt and grind together.

Step 2

Transfer the mixture into a bowl. Divide the mixture into sixteen equal portions and shape them into tikkis. Roll them in cornflour. Heat sufficient oil in a non-stick kadai and deep fry the tikkis till light brown. Drain on absorbent paper. Serve hot.

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MasterChef Sanjeev Kapoor

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 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.