Nimona Tikki

Name: Nimona Tikki
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Fresh Green Peas (shelled, about 300g); 2 medium Potatoes (about 250g); 3 tbsp Besan (gram flour); 1 small Onion (finely chopped); 1 inch Ginger (finely grated); 2 pcs Green Chillies (finely chopped, adjust to taste); 1 tsp Coriander Powder; 0.5 tsp Garam Masala; 0.5 tsp Amchur Powder (dry mango powder); 1 pinch Turmeric Powder; 3 tbsp Coriander Leaves (freshly chopped); 1 tsp Salt (or to taste); 0.25 cup Vegetable Oil (for shallow frying)

RATING

4.2/5(28)

TASTE SCORE

8/10

A delightful twist on the classic UP-style nimona, these pan-fried tikkis are packed with the fresh, sweet flavor of green peas. Crispy on the outside and soft inside, they make for a perfect tea-time snack or appetizer.

PREP

20m

COOK

20m

SERVES

3 PIECES

207 cal

SERVINGS

METHOD · 5 STEPS

Prepare the Base Ingredients
1.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.
2.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.
3.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.
Create the Tikki Mixture
1.In a large mixing bowl, combine the cooled mashed potatoes, coarsely ground peas, and the roasted besan.
2.Add the finely chopped onion, grated ginger, and green chillies to the bowl.
3.Sprinkle in all the dry spices: coriander powder, garam masala, amchur powder, and turmeric powder.
4.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.
Shape the Tikkis
1.Lightly grease your palms with a few drops of oil to prevent the mixture from sticking.
2.Divide the mixture into 12 equal portions. Roll each portion between your palms to form a smooth ball.
3.Gently flatten each ball to create a round tikki (patty), about 1/2 inch thick. Smooth out any cracks on the edges.
Shallow Fry to Perfection
1.Heat the vegetable oil in a non-stick skillet or tawa over medium heat. The oil should be hot but not smoking.
2.Carefully place 4-5 tikkis in the pan, ensuring they are not overcrowded. This allows them to cook evenly.
3.Fry for 3-4 minutes on the first side until it turns golden brown and crisp. Flip gently with a spatula.
4.Fry the other side for another 3-4 minutes until it achieves the same golden-brown color and crisp texture.
5.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.
Serve
1.Serve the Nimona Tikkis hot, accompanied by green coriander-mint chutney, tamarind chutney, or tomato ketchup.

PRO TIPS

What to keep in mind.

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

1
Ensure the mashed potatoes are completely cool and dry. Warm or moist potatoes will make the mixture sticky and difficult to shape.
2
Do not over-grind the peas. A coarse texture is key to the authentic Nimona flavor and gives the tikkis a delightful bite.
3
Roasting the besan is a non-negotiable step for a nutty aroma and to avoid a raw, pasty taste in the final product.
4
Fry the tikkis on a steady medium heat. High heat will brown them too quickly on the outside, leaving the inside undercooked.
5
For an extra crispy exterior, you can lightly coat the shaped tikkis in rice flour or fine semolina (sooji) before frying.
6
If using frozen peas, thaw them completely and pat them dry with a paper towel before grinding to remove excess moisture.

RECIPE VARIATIONS

Adapt it for your goals.

Healthier Version

For a lower-calorie option, bake the tikkis in a preheated oven at 200°C (400°F) for 15-20 minutes, flipping halfway, or cook them in an air fryer until golden and crisp.

Add Paneer

For a richer, protein-packed version, add 1/2 cup of crumbled paneer (Indian cottage cheese) to the tikki mixture.

Spice it Up

Add 1/4 teaspoon of chaat masala and a pinch of asafoetida (hing) to the spice mix for an extra tangy and savory flavor profile.

Nutty Crunch

Incorporate 2 tablespoons of coarsely crushed roasted peanuts or cashews into the mixture for a surprising and delightful crunch.

HEALTH BENEFITS

Why this is on our healthy list.

muscle

Rich in Plant-Based Protein

Green peas are an excellent source of plant-based protein, which is essential for muscle repair, building tissues, and overall body function, making these tikkis a satisfying snack.

leaf

High in Dietary Fiber

The combination of peas and potatoes provides a good amount of dietary fiber, which aids digestion, promotes gut health, and helps in maintaining stable blood sugar levels.

energy

Boosts Energy Levels

Potatoes are a great source of complex carbohydrates, which provide sustained energy. This makes Nimona Tikki a great snack to overcome a mid-day slump.

fire

Packed with Anti-inflammatory Spices

Spices like turmeric and ginger contain powerful compounds with natural anti-inflammatory and antioxidant properties that help combat oxidative stress and support a healthy immune system.

QUESTIONS?

Frequently asked questions

One serving of Nimona Tikki, which consists of 3 pieces, contains approximately 195 calories. This is an estimate and can vary based on the size of the potatoes and the amount of oil absorbed during frying.