My tikki mixture is too sticky. What should I do?

Add more breadcrumbs, one tablespoon at a time, until the mixture holds together without sticking to your hands.

Why did my tikkis break apart while frying?

The mixture likely had too much moisture. Ensure peas are well-drained, and chill the shaped patties for 10 minutes before frying.

Can I bake these tikkis instead of frying?

Yes, brush with oil and bake at 200°C (400°F) for 12–15 minutes, flipping halfway, until golden and crisp.

How do I reheat leftover Matar Tikki?

Reheat in a dry skillet over medium heat for 2–3 minutes per side, or in an air fryer at 180°C for 5 minutes to restore crispness.

Home / Recipes / north_indian / Matar Tikki

north_indianEasyvegetariandairy freenut free

Matar Tikki

RATING

4.4/5(98)

TASTE SCORE

8/10

Crispy golden patties with a soft, flavourful filling of mashed green peas and potatoes, spiced with ginger, green chili, and aromatic garam masala. A beloved North Indian street food snack that comes together in under 30 minutes — perfect with spicy green chutney and a steaming cup of masala chai.

PREP

15m

COOK

15m

SERVES

2 PIECES

236 cal

SERVINGS

METHOD · 5 STEPS

prep · ~20 min
Boil the potatoes and peas.
1.Wash the potatoes and place them in a saucepan. Cover with water and boil until fork-tender (15-20 minutes).
2.In a separate pot, boil the green peas in water for 5-7 minutes until soft. Drain well.
3.Peel the boiled potatoes while still warm and mash them smooth in a large bowl.
4.Mash the boiled peas coarsely — leave some texture, don't make a paste.
TIPDon't over-mash the peas — small chunky bits give the tikki a satisfying bite.
mix · ~5 min
Mix the tikki dough.
1.To the mashed potato and peas, add the chopped onion, green chili, grated ginger, coriander leaves, garam masala, red chili powder, amchur, and salt.
2.Mix everything well with your hands until evenly combined.
3.Add breadcrumbs and mix again. If the mixture feels too soft, add a little more breadcrumbs.
4.The mixture should hold its shape when pressed into a ball.
TIPTaste a tiny pinch of the raw mixture and adjust salt and chili to your liking — it's safe to eat since everything is pre-cooked.
prep · ~5 min
Shape the tikkis.
1.Divide the mixture into 8 equal portions.
2.Roll each portion into a smooth ball, then flatten gently between your palms into a round patty about 1.5 cm thick.
3.Press the edges lightly so they don't crack during frying.
TIPLightly oil your palms before shaping — the mixture won't stick, and you'll get a smoother finish.
fry · ~10 min
Shallow-fry the tikkis until golden.
1.Heat 3 tablespoons oil in a non-stick frying pan over medium heat.
2.Place 4 tikkis in the pan without crowding. Cook for 3-4 minutes until the underside is deep golden and crisp.
3.Flip gently with a flat spatula and cook the other side for another 3 minutes.
4.Transfer to a paper towel-lined plate. Repeat with the remaining tikkis.
TIPMedium heat is key — too hot and the outside burns before the inside warms through. Look for a steady, gentle sizzle.
serve
Serve hot with green chutney.
Arrange the tikkis on a serving plate. Serve immediately while the outside is still crisp, paired with mint-coriander chutney and a tangy tamarind dip on the side.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Drain boiled peas thoroughly to avoid a soggy mixture that falls apart in the pan.
2
Use a cast-iron or non-stick skillet for even browning and to prevent sticking.
3
Chill shaped tikkis for 10 minutes in the fridge to firm them up before frying.
4
Press a small indentation in the center of each patty for even cooking.
5
Flip tikkis gently with a thin, wide spatula to keep the crust intact.
6
For extra crunch, coat the shaped patties in a thin layer of breadcrumbs before frying.

RECIPE VARIATIONS