Rava Green Peas Tikki

Cooked semolina as the base is packed with an exciting green peas stuffing and deep-fried till crisp.

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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!

Also do try other tikkis like Paneer Tikki and Corn and Capsicum Tikki .

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Rava Green Peas Tikki recipe - How to make Rava Green Peas Tikki

Preparation Time:    Cooking Time:    Total Time:     8Makes 8 tikkis (8 tikki )


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 / sooji)
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

For the covering

    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

    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.


Coriander Garlic Chutney, Palak Dhania Chutney 
Green Chutney ( Faraal Recipe) 
Green Chutney ( Jain Recipe ) 
Green Chutney ( Mumbai Roadside Recipes) 
Green Chutney (chaat) 
Green Chutney for Dhokla, Sandwiches, Indian Snacks 
Green Chutney, How To Make Green Chutney Recipe 
Healthy Green Chutney 
Mint Coriander Chutney, Dhania Pudina Chutney 
Onion Pudina Chutney, Pudina Chutney with Onion Punjabi Style 

Nutrient values per tikki
Energy91 cal
Protein1.8 g
Carbohydrates9 g
Fiber1.1 g
Fat5.3 g
Cholesterol0 mg
Vitamin A108.8 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30.1 mg
Vitamin C2.5 mg
Folic Acid1 mcg
Calcium6 mg
Iron0.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium3.2 mg
Potassium21.7 mg
Zinc0 mg

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Rava Green Peas Tikki
 on 09 Apr 17 11:55 AM

i tried this recipe. Good taste. can i mix in this paneer also.?
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Tarla Dalal    Hi Nirmala, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Yes you can add paneer s well if you wish to.
10 Apr 17 03:02 PM
Rava Green Peas Tikki
 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.
Rava Green Peas Tikki
 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.