Green peas cutlet or tikki
Delicious green pea cutlets seasoned with subtle spices
Ingredients
- 250 gms dry peas soaked overnight
- 2 cups water for pressure cooking the peas
- 100 gms chickpea flour or besan
- 50 gms rice flour
- 2 tbsps oil plus extra for baking or air-frying
- 1 inch ginger grated
- 4 cloves garlic grated
- 3 green chilies finely chopped
- ¼ cup coriander leaves chopped
- ¼ cup mint leaves chopped
- salt to taste
- ¼ tsp baking soda
Dipping sauce
- 1 cup hung curd yoghurt drained of all its water, pour curd into a muslin cloth , tie it and leave it hanging till the water drains out (around 30-45 mins)
- 1 tsp coriander leaves finely chopped
- ¼ tsp red chili flakes optional
- salt to taste
- ½ tsp lemon juice
Instructions
- Add water to the soaked green peas and pressure cook for 2 whistles.
- Preheat the oven to 180° C and line a baking tray with parchment paper. If using air-fryer, preheat it to 160° C.
- Once the pressure releases, drain the peas, mash them and add to a large bowl.
- Add all the ingredients to the mashed peas and mix well.
- The mixture will be a little sticky, wet your hands to shape them into cutlets. Place them on a baking tray lined with parchment paper, brush the cutlets with oil.
- If using air-fryer, brush the cutlets with oil and place then in the air-fryer basket and fry for 12-15 mins until golden brown, flipping them over half way.
- Bake for 18-20 mins until golden brown, flipping them over half way.
- Serve hot with the dipping sauce or tomato ketchup.
Dipping sauce
- Whisk the curd until smooth, add all the ingredients mentioned under dipping sauce and mix well.
Notes
- Frozen peas can also be used in place of dry peas. Cook the frozen peas in plenty of water and drain.