How to make Poha Aloo Matar Tikki -
Crispy outside and soft inside, these scrumptious tikkis can be prepared in a less than 15 minutes! Easy to make and delicious to taste, these tikkis are the perfect snack!
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Thick pressed rice (poha) , Potatoes (आलू)
Cuisine : Indian
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Breakfast Roll Dahi Ke Kabab - Grill Pan honey chilli paneer Dal Poha
Poha Aloo Matar 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 : 26-30 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Poha Aloo Matar Tikki Recipe
Thick pressed rice (poha) 1 cup
Potatoes 4 medium
Frozen green peas 1/2 cup + to garnish
Green chillies 2
Cashewnuts 10-11
Chaat masala 1/4 teaspoon
Red chilli powder 1/2 teaspoon
Turmeric powder 1/4 teaspoon
Cumin seeds 1/2 teaspoon
Lemon juice 1 teaspoon
Salt to taste
Cornflour/ corn starch 1 tablespoon
Oil to grease to deep fry
Tomato ketchup to serve
Method
Step 1
Chop green chillies. Crush the cashewnuts with a rolling pin. Take pressed rice in a sieve, hold it over a bowl and pour water over it to wash it. Soak it for 10-15 minutes.
Step 2
Pressure cook the potatoes till 4 whistles are given out. Drain, cool and peel them.
Step 3
Take the potatoes and ½ cup green peas in a parat and mash them with a masher. Add crushed cashewnuts, chaat masala, red chilli powder, turmeric powder, green chillies, cumin seeds, lemon juice, salt and pressed rice and mix well. Add cornflour and mix well.
Step 4
Heat sufficient oil in a kadai.
Step 5
Grease your palms with some oil, divide the mixture into equal portions and shape them into tikkis.
Step 6
Slide the tikkis into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
Step 7
Arrange them on a serving platter, garnish with green peas and serve hot with tomato ketchup.
Most Visited Recipes
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.
