Rava Green Peas Tikki


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The use of cooked semolina as the base instead of potatoes brings about an exciting twist to the tikki tale. Once cooked, the semolina dough is used just like mashed potatoes. It is packed with an exciting green peas stuffing and deep-fried till crisp. Since rava itself is known to impart an exciting crispness, you don’t even need a coating of bread crumbs for these tikkis. This incomparably tasty Rava Green Peas Tikki is sure to become a whopping success at the dining table!

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Preparation Time: 
Cooking Time: 
Makes 8 tikkis
Show me for tikkis


Ingredients


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

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

Other Ingredients
oil for deep-frying

For Serving
green chutney
tomato ketchup

Method
For the covering

  1. Boil 1 cup of water in a deep non-stick pan.
  2. Remove from the flame, add the semolina, ginger-green chilli paste, sugar and salt, and mix well so that no lumps remain.
  3. Cover with a lid and keep aside for 2 minutes.
  4. Transfer the mixture into a plate and keep aside to cool slightly.
  5. Knead the mixture using oil to a smooth and soft dough. Cover with a wet muslin cloth and keep aside for 10 to 15 minutes.

How to proceed

  1. Divide the dough and the stuffing into 8 equal portions and keep aside.
  2. Take a portion of the dough and shape it between your palms to a 75 mm. (3”) diameter circle.
  3. 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.
  4. Roll again while pressing gently between your palms to a 50 mm. (2”) diameter flat tikki.
  5. Repeat with the remaining ingredients to make 7 more tikkis.
  6. Heat the oil in a deep non-stick kadhai and deep-fry 3 tikkis at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  7. Repeat step 6 to make 5 more tikkis in 2 more batches.
  8. Serve immediately with green chutney and tomato ketchup.
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 on 27 Apr 15 03:32 PM


This jain tikki recipe is just amazing. Without making use of potatoes or raw banana, the tikki has a very nice binding. The covering of rava is very soft. Green peas and coriander is a very nice combination. It tastes best with tomato ketchup and green chutney.
 on 27 Apr 15 02:23 PM


A crispy rava green peas tikki. The outer covering of these tikkis is very crunchy with a tangy filling inside. And these do not have potatoes, that is the best thing. I love these tikkis.