Matar Tikki with Imli Chutney

Instructions

1. 1

   Prepare Vegetables (10 minutes)

   • Boil, peel, and thoroughly mash the potatoes in a large bowl. Let them cool completely to reduce moisture.
   • If using fresh peas, boil for 5-7 minutes until tender. If frozen, boil for 2-3 minutes. Drain all water and let them cool.
   • Coarsely crush the cooled peas using a masher or the back of a spoon. Avoid making a fine paste to maintain texture.
2. 2

   Create the Tikki Mixture (5 minutes)

   • To the bowl with mashed potatoes, add the crushed green peas, grated ginger, chopped green chilies, and coriander leaves.
   • Add all the dry spices: cumin powder, coriander powder, garam masala, amchur powder, and salt.
   • Finally, add the breadcrumbs and corn starch. Mix everything with your hands until well combined into a firm, non-sticky dough. Do not over-mix.
3. 3

   Shape the Tikkis (5 minutes)

   • Lightly grease your palms with a few drops of oil.
   • Divide the mixture into 12 equal portions.
   • Take one portion, roll it into a smooth ball between your palms, and then gently flatten it to form a round patty about 2 inches in diameter and 1/2 inch thick.
   • Place the shaped tikkis on a plate. You can refrigerate them for 15-20 minutes to help them firm up, which prevents breaking during frying.
4. 4

   Shallow Fry the Tikkis (20 minutes)

   • Heat oil in a non-stick pan or skillet over medium heat. The oil should be about 1/4 inch deep.
   • To check if the oil is ready, drop a tiny piece of the mixture into it; it should sizzle and rise to the surface immediately.
   • Carefully place 4-5 tikkis in the pan, ensuring not to overcrowd it.
   • Fry for 3-4 minutes on one side until it becomes golden brown and crisp.
   • Gently flip the tikkis and fry the other side for another 3-4 minutes until equally crisp and golden.
   • Remove the cooked tikkis with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
   • Repeat the process for the remaining tikkis.
5. 5

   Serve

   • Serve the Matar Tikki hot, garnished with fresh coriander, alongside mint-coriander chutney, tamarind chutney, or yogurt.