GREEN PEAS TIKKI

Ingredients

To Be Mixed Together Into A Green Peas Stuffing
1 cup boiled and coarsely crushed green peas
1/4 cup finely chopped coriander (dhania)
1 tsp ginger-green chilli paste
1/2 tsp sugar
2 tsp lemon juice
salt to taste

For The Covering

1/2 cup semolina (rava)
1/2 tsp ginger (adrak) green chilli paste
1/2 tsp sugar
salt to taste
1/2 tsp oil for kneading

Other Ingredients
oil for deep-frying

Accompaniments

green chutney
tomato ketchup


Method
For the covering

.Boil 1 cup of water in a deep pan.
.Remove from the flame, add the semolina, ginger-green chilli paste, sugar and salt, and mix well so that no lumps remain.
.Cover with a lid and keep aside for 2 minutes.
.Transfer the mixture to a plate and keep aside to cool slightly.
.Knead the mixture using oil to a smooth and soft dough. Cover with a wet muslin cloth and keep aside.


How to proceed

.Divide the dough and the stuffing into 8 equal portions and keep aside.
.Take a portion of the dough and shape it between your palms to a 75 mm. (3”) diameter circle.
.Form a depression in the centre of the circle, place a portion of the stuffing and bring together the edges in the centre to seal the stuffing.
.Roll again while pressing gently between your palms to a 50 mm. (2”) diameter flat tikki.
.Repeat with the remaining ingredients to make 7 more tikkis.
.Heat the oil in a kadhai and deep-fry the tikkis till they turn golden brown in color from both the sides. Drain on absorbent paper.

Ready to serve or you can pack it for to go.

CORN BHEL CHAT

Ingredients

2 tsp oil
1 tsp cumin seeds (jeera)
1/4 cup chopped onions
1 cup boiled green peas
1 cup boiled sweet corn kernels
1/4 cup chopped and boiled potatoes
2 tbsp chopped tomatoes
salt to taste
1/4 cup Khajur Imli ki Chutney
1/2 tsp chaat masala
1 tbsp finely chopped coriander
2 tbsp sev and 2 tbsp pomogranate seeds for the garnish


Method

.Heat the oil in a non-stick pan and add the cumin seeds.
.When the crackle, add the onions and sauté for 2 minutes.
.Add the green peas, corn and potatoes and mix well. Remove from the flame and keep aside to cool.
.When cool, add the tomatoes, salt, khatti-meethi chutney, chaat masala and coriander and mix well.
.Serve immediately garnished with sev and pomegranate seeds.