Nimona Tikki with Coriander Mint Chutney

Instructions

1. 1

   Prepare the Base Ingredients

   • Boil the potatoes until they are fork-tender, about 15-20 minutes. Peel the skin and mash them thoroughly in a bowl, ensuring no lumps remain. Allow the mashed potatoes to cool completely.
   • While the potatoes cool, place the fresh green peas in a grinder or food processor. Pulse 3-4 times to get a coarse, chunky mixture. Avoid making a smooth paste.
   • In a small, dry pan over low heat, lightly roast the besan for 2-3 minutes, stirring continuously until it becomes fragrant. This step is crucial to remove the raw taste. Set aside.
2. 2

   Create the Tikki Mixture

   • In a large mixing bowl, combine the cooled mashed potatoes, coarsely ground peas, and the roasted besan.
   • Add the finely chopped onion, grated ginger, and green chillies to the bowl.
   • Sprinkle in all the dry spices: coriander powder, garam masala, amchur powder, and turmeric powder.
   • Finally, add the chopped coriander leaves and salt. Gently mix all the ingredients with your hands until just combined. Do not over-knead the mixture.
3. 3

   Shape the Tikkis

   • Lightly grease your palms with a few drops of oil to prevent the mixture from sticking.
   • Divide the mixture into 12 equal portions. Roll each portion between your palms to form a smooth ball.
   • Gently flatten each ball to create a round tikki (patty), about 1/2 inch thick. Smooth out any cracks on the edges.
4. 4

   Shallow Fry to Perfection

   • Heat the vegetable oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
   • Carefully place 4-5 tikkis in the pan, ensuring they are not overcrowded. This allows them to cook evenly.
   • Fry for 3-4 minutes on the first side until it turns golden brown and crisp. Flip gently with a spatula.
   • Fry the other side for another 3-4 minutes until it achieves the same golden-brown color and crisp texture.
   • Remove the cooked tikkis and place them on a plate lined with a paper towel to drain any excess oil. Repeat the process with the remaining tikkis.
5. 5

   Serve

   • Serve the Nimona Tikkis hot, accompanied by green coriander-mint chutney, tamarind chutney, or tomato ketchup.