Mutter Aur Phudine ki Tikki ( Kebabs and Tikkis Recipes)
by Tarla Dalal
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Green peas make great tikkis when combined with potatoes and a handful of mint leaves.
- Combine all the ingredients and blend in a mixer to a coarse mixture (add a little water if required).
- Divide the mixture into 8 to 10 equal portions and shape each portion into a round tikki.
- Heat the oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.
Nutrient values per tikki
|Vitamin A||38.4 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||2.6 mg|
|Folic Acid||2.6 mcg|
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