Peas Crispy Roasted Tikka

Name: Peas Crispy Roasted Tikka
Cuisine: Indian
Ingredients: 1/2 bowl peas; 4 garlic pods; 1 inch ginger; 3/4 bowl Gram flour; 1/4 bowl semolina; as needed water; 2 tbsp chopped capsicum; 2 tbsp chopped onion; To taste salt; 1/2 tsp red chilli powder; 1/2 tsp coriander seeds powder; 1/2 tsp turmeric powder; 1/2 tsp cumin seeds; 1/2 tsp chaat masala; 2 tbsp chopped coriander leaves; 2 tbsp Grated carrot; 2 tbsp cooking oil; 1/4 tsp asafoetida; 1 tbsp lemon juice

Aruna Thapar @Arunathapar27

New Delhi

#indianstreet Post_2
#ind1

Aruna Thapar @Arunathapar27

New Delhi

#indianstreet Post_2
#ind1

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Ingredients

1/2 bowlpeas
4 garlic pods
1 inchginger
3/4 bowlGram flour
1/4 bowlsemolina
as neededwater
2 tbspchopped capsicum
2 tbspchopped onion
To tastesalt
1/2 tspred chilli powder
1/2 tspcoriander seeds powder
1/2 tspturmeric powder
1/2 tspcumin seeds
1/2 tspchaat masala
2 tbsp chopped coriander leaves
2 tbsp Grated carrot
2 tbsp cooking oil
1/4 tspasafoetida
1 tbsplemon juice

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Steps

1

Half Boil peas(50%cooked).
2

Grind peas, ginger and garlic coarsely.
3

In a mixing bowl put 3/4 bowl Gram flour, 1/4 bowl semolina and 1 bowl water. Mix it well with whisker. There should not be any lump. Add 1 & 1/2 bowl water and mix thoroughly.
4

Wash, Chop and peel all the vegetables.
5

Now mix all the chopped vegetables and grinded peas in the gram flour. Add cumin seeds, salt, turmeric, red chilli, coriander seeds powder and chaat masala.
6

Heat oil in a karahi and put asofoetida and now add the mixture in it and keep stirring on low to medium flame till it turn thick.
7

Grease a thali With drop of cooking Oil.
8

When this mixture turns thicker squeeze a lemon in it, stir and switch off the flame. Transfer the mixture in greased thali and level it evenly with the help spetula. Keep aside for 10 - 15 minutes or till it gets cool.
9

After 15 minutes keep plate on it and turn it and pat the thali from outside whole this mixture will be on the plate in round shape.
10

Now cut/mark it with a knife in square pieces and remove pieces carefully in a bowl. These pieces can be storeed in refrigerator upto 10 days for later use as raw in an air tight container.
11

Now add a little cooking Oil in a non stick griddle and shallow fry these tikkas from both sides till golden brown.
12

Serve hot with sauce or chutney.