Winters are here and so are fresh green peas. Hari matar ki tikki is one such recipe which is very much enjoyed during winters. The taste and sweetness of fresh green peas takes it to another level. The cooked green peas with all the moisture evaporated are filled in inside potato mix and then fried. 

During winters my mother makes this very often. It is very much loved and enjoyed in our family. She tops it up with masalas, chutneys, curd and namkeen like a chaat. Though it takes a little more time in making these tikki’s but believe me its worth every bite.

Print Recipe

Hari Matar (Green Peas) ki Tikki Recipe

Course

Starters and Snacks

Cuisine

Indian

Prep Time

45 minutes

Cook Time

15 minutes

Passive Time

60 minutes

Servings

10-12 tikkis

Ingredients

• 750 gms green peas
• 7-8 medium potatoes (boiled)
• 1 cup bread crumbs
• 1 tbsp ginger (grated)
• 1-2 green chillies (finely chopped)
• 1 tsp cumin seeds
• 1 tsp red chili powder
• 1 tsp garam masala powder
• 2 tsp amchur powder (dry mango powder)
• 1 tbsp oil (for peas)
• 1 tbsp Black salt (for masala)
• 1 tsp roasted cumin powder (for masala)
• 1 tsp red chilli powder (for masala)
• asafoetida
• Salt as per taste
• oil (for frying)

Course Starters and Snacks Cuisine Indian Prep Time 45 minutes Cook Time 15 minutes Passive Time 60 minutes Servings 10-12 tikkis Ingredients 750 gms green peas 7-8 medium potatoes (boiled) 1 cup bread crumbs 1 tbsp ginger (grated) 1-2 green chillies (finely chopped) 1 tsp cumin seeds 1 tsp red chili powder 1 tsp garam masala powder 2 tsp amchur powder (dry mango powder) 1 tbsp oil (for peas) 1 tbsp Black salt (for masala) 1 tsp roasted cumin powder (for masala) 1 tsp red chilli powder (for masala) asafoetida Salt as per taste oil (for frying)

Instructions

1. In a pressure cooker, heat some oil/ghee. Add asafoetida/hing and cumin seeds. Let it splutter.
2. Now add grated ginger and chopped green chillies.
3. Add green peas, 1/2 cup water and salt. Pressure cook the peas for 3-4 whistles or until the peas are cooked nicely and can be mashed easily.
4. In the meanwhile, mash boiled potatoes. Add bread crumbs and salt. Mix well. Make sure it binds easily. If the mix is loose or not binding properly add more bread crumbs.
5. When the green peas are cooked, mash them nicely using a masher.
6. Now 1 tbsp oil in a pan/wok. Add a pinch of asafoetida/hing.
7. Add the mashed green peas mix. Let it cook for 5-7 minutes letting the excess moisture evaporate.
8. Add red chilli powder, salt (as per requirement), garam masala powder. Cook it for another 10 minutes on a low-medium flame.
9. Add amchur powder.Mix well and cook it for another 10-15 minutes on a low flame. Make sure there is no water left in the peas. Let the peas mix cool down.
10. Take one medium size ball of potato mix on your palm. Make sure you oil your palms before making tikki. Flatten the potato mix on your palms.
11. Add some green peas mix in the center of the potato. Pinch it from all the sides and form into the shape of a tikki.
12. Deep fry the tikki on high flame. If the oil is not very hot the tikkis might break.
13. Cut the fried tikki into half from the center. Heat a tawa. Cook the tikki from inside until it starts changing color to brown.
14. In a bowl, mix black salt, roasted cumin powder and red chilli powder.
15. In a plate, place the tikkis. Add whisked curd, sweet tamarind chutney, green chutney. Sprinkle some masala mix we made. Top it up with any namkeen of your choice.
16. Enjoy hot Hari matar ki tikki.

Directions to prepare the recipe-

1. In a pressure cooker, heat some oil/ghee. Add asafoetida/hing and cumin seeds. Let it splutter.
   
2. Now add grated ginger and chopped green chillies.
   
3. Add green peas, 1/2 cup water and salt. Pressure cook the peas for 3-4 whistles or until the peas are cooked nicely and can be mashed easily.
   
4. In the meanwhile, mash boiled potatoes. Add bread crumbs and salt. Mix well. Make sure it binds easily. If the mix is loose or not binding properly add more bread crumbs.
   
5. When the green peas are cooked, mash them nicely using a masher.
   
6. Now 1 tbsp oil in a pan/wok. Add a pinch of asafoetida/hing.
   
7. Add the mashed green peas mix. Let it cook for 5-7 minutes letting the excess moisture evaporate.
   
8. Add red chilli powder, salt (as per requirement), garam masala powder. Cook it for another 10 minutes on a low-medium flame.
   
9. Add amchur powder.Mix well and cook it for another 10-15 minutes on a low flame. Make sure there is no water left in the peas. Let the peas mix cool down.
   
10. Take one medium size ball of potato mix on your palm. Make sure you oil your palms before making tikki. Flatten the potato mix on your palms.
    
11. Add some green peas mix in the center of the potato. Pinch it from all the sides and form into the shape of a tikki.
    
12. Deep fry the tikki on high flame. If the oil is not very hot the tikkis might break.
    
13. Cut the fried tikki into half from the center. Heat a tawa. Cook the tikki from inside until it starts changing color to brown.
    
14. In a bowl, mix black salt, roasted cumin powder and red chilli powder.
    
15. In a plate, place the tikkis. Add whisked curd, sweet tamarind chutney, green chutney. Sprinkle some masala mix we made. Top it up with any namkeen of your choice.
16. Enjoy hot Hari matar ki tikki.