These patties are a very tasty snack that can be made and refrigerated; so that whenever you feel hungry you can quickly deep fry them and satisfy your hunger. I made them last night and fried them for breakfast today. They have a crispy outer covering and a soft juicy texture inside. The secret of getting a crispy covering is revealed in this recipe. The filling used in these patties can also be used to make parathas or samosas so look forward to those recipes as well in coming days.
Equipment and Utensils
Wok (Kadai)
Mixer or Blender
Big nonstick frying pan
Flat wooden spoon
Slotted spoon
Absorbent papers
Small bowl
Ingredients
300 ml Vegetable Oil for deep frying
For Filling
300 grams (2 cups) Shelled Fresh Green Peas
100 grams (½ cup) Potato boiled and mashed
½ cup Breadcrumbs
2 Green Chilies
10 Garlic Cloves
1 inch piece of Ginger
1 teaspoon Salt
1 tablespoon Vegetable Oil
1 teaspoon Cumin Seeds
Dry Masala Powders
¼ teaspoon Turmeric Powder
½ teaspoon Pepper Powder
1 teaspoon Chat Masala
1 teaspoon Garam Masala Powder
For Covering
½ cup Semolina (Rava)
2 tablespoon Chickpea Flour (Besan)
¼ teaspoon Salt
Directions
Put fresh peas, green chilies, ginger and garlic into the blender; grind them coarsely.
Keep frying pan on medium high heat and add 1 tablespoon of vegetable oil into it.
When oil gets hot crackle cumin seeds and add turmeric powder.
Now add the ground paste and mix well.
Fry well for 7 to 8 minutes, till peas cook well and mixture thickens up.
Switch off the flame and let this mixture cool down.
Then add breadcrumbs, dry masala powders and mashed potatoes; mix well.
Season with salt and check the taste.
Now make 12 equal size balls out of this mixture.
Take semolina in a plate and roll every ball carefully so it gets coated well with semolina.
Press slightly and shape them into a flat patty (pattice) and roll once again in semolina.
Put oil for deep frying in a wok and keep the wok on high flame.
Take a small bowl with chickpea flour into it.
Add salt and half cup of water to make a very thin paste.
Now dip each patty in this thin mixture and carefully drop it into the hot oil.
Fry until it gets browned from both sides. Remove it on absorbent paper.
Do the same for all the remaining patties.
Serve hot with Pudina Chutney or Tomato Sauce.
Preparation Time: 30 minutes
Cooking Time: 10 minutes
Number of Servings: 4
Awesome…awesome….just awesome…..wonderful recipe…..everyone at home liked it.
Just had a query for the chick pea flour paste u said 2 tbsp flour + 1/2 cup water and make a thin paste. I mean it wasnt a thin paste it was rather a watery mixture, is it fine or shud i reduce the water to make it a thin paste??
Sushmitha
It is very very thin. We don’t want coating consistency. You will have to drop them very quickly and carefully into the hot oil. To get crispy covering this batter needs be very thin.
Yes i did exactly the way you had intsructed and the tikkis turned out just awesome……i thought i went wrong but still i did not dare to alter the recipe i jus follwed it blindly…..
Thanks a ton and keep posting …Just love your recipes……
Sushmitha Mendonsa