How to make Green Peas Coconut Tikki -

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

Sanjeev Kapoor

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

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!

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


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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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.