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{November 28, 2009}   Matar Tikki(Pea Patties)

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Because of the thanksgiving weekend and a few days break from the regular rush, in the evenings I make something to munch,like pakodas or bajjis. I wanted to try making kebabs and started out with the ingredients needed for a veggie-nut-kebab. Then it struck me that I didnt have the iron kebab skewers and that we ran out of bamboo skewers also. I was not in the mood to drive  30 mins up and down to get a pack of skewers and decided to turn them into patties. I have been browsing through a couple of books for recipes to try out and so mixed up cutlets, tikki and kebab into one dish.

This pattties are a bit different from the regular patties as they dont have potatoes. The nuts and dried fruits gave the tikki a nice bite and a royal touch. It just took me 10 minutes to assemble the ingredients and make the tikki and they turned out to be cripsy and kept their shape and crunch for quite sometime.

After posting this recipe and reading the comments by Sra, I have got ideas for variations and if it had occurred to me earlier, I could have made it as a chana with matar tikki(a double legume dish) or even sprinkled a generous amount of haldiram’s or omapodi on top! Or even a dahi tikki with some chat masala on top…..Gosh, Indian street food has endless options…

Ingredients (makes 9 tikkis)

Peas- about 12 ounce bag of frozen peas

Cumin seeds- 1 tsp

salt- to taste

Green chilies- 4 numbers

Turmeric powder- 1/2 tsp

Ginger(finely chopped)- 1 tsp

Garam masala powder- 1 tsp

Finely chopped dates and raisins- 2 tbsp (you can also add figs)

Finely chopped cashews and almonds- 1 tbsp

Corn flour – 5 tbsp

Oil- for shallow frying

Method:

Heat oil in a pan and add cumin seeds. When they splutter add the frozen peas and stir fry till they turn tender. Add salt, turmeric powder, garam masala powder, green chilies and ginger. Stir fry for another 3-4 minutes.

Remove from stove and slightly cool. Pulse the mix in a blender along with dates, nuts and raisins to a coarse grind and not to a mushy paste.

In a bowl, mix corn flour and the peas-nuts-fruits mix. Th corn flour holds the patties together and gives it a crispness. You can actually just make the patties and roll it in corn flour for frying too!

Divide the mixture into equal parts and make small  balls out of it. Slightly  flatten each one to a disk shape.

Pour some oil in a pan and place the patties in the pan. When one side of the patties turn brown, turn them again and cook another side.

Serve  hot with tomato ketchup with a dash of lemon juice on top. Enjoy with a cup of hot steaming tea!

I am sending this Pea patties as an entry to My Legume Love affair 17 hosted this month by Sra and created by Susan of the Well Seasoned Cook.

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sra says:

In my city, there used to be a restaurant which made dry fruit kababs, can never forget the taste of those! Thanks for bringing the memory back with your post. Yours is quite different and innovative.



Thanks Sra! I agree with you, adding the dry fruits and nuts added some taste of its own to the sweetness of the peas. And thanks for hosting the event. It gave me the idea to do some experiment with what I had.



[...] the biscuits with samosas, cutlets with tea or just munch it as you [...]



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