Potato and Green Pea Tikkis
by Tarla Dalal
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Added to 28 cookbooks
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Soft inside, crisp outside, and irresistibly tasty, you will love this version of potato and green pea tikkis. Apart from the common add-ons like cumin seeds, coriander and green chillies, this recipe uses nigella seeds to perk up the flavour and aroma to tongue-tingling levels!
- Heat the oil in a broad non-stick pan and add the cumin seeds and nigella seeds.
- When the seeds crackle, add the green chillies and sauté on a medium flame for a few seconds.
- Transfer the tempering into a bowl, add all the remaining ingredients and mix well.
- Divide the mixture into 12 equal portions and roll each portion into a 25 mm. (1”) diameter round and flatten it between your palms.
- Heat a non-stick tava (griddle), grease it with oil, place the tikkis on it and cook on a medium flame using oil till they turn brown in colour from both the sides.
- Serve immediately with tomato ketchup.
Nutrient values per tikki
|Vitamin A||54 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||2.2 mg|
|Folic Acid||4.7 mcg|
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