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Green Pea Cakes
Mutterwaali tikki
Green peas (hara Mutter), frozen 450 gm / 1 lb
Step I :
Ghee 3 ¼ tbsp
Cumin (jeera) seeds 1 tsp
Asafetida (hing) dissolved in
A little water a pinch
Green chillies, medium-sized,
Deseeded, finely chopped 2
Ginger (adrak), 1" piece, finely chopped 1
Coriander (dhaniya) powder 1 tsp
Cumin powder 1 tsp
Turmeric (haldi) powder ½ tsp
Salt to taste
Lemon (nimbu) powder 1 tsp
Step II :
Green coriander (hara dhaniya)
Finely chopped 1 tbsp
Gram flour (besan) roasted 2 tbsp
Salted pistachios (pista) 12
Dates (khajoor), deseeded,
Finely chopped 4
Ghee 4 tbsp
Method :
Heat the ghee (step I) in a wok on medium heat: add cumin seeds and stir until the seeds start to splutter. Add asafetida and stir. Add green chillies and ginger, stir for a minutes.
Add green peas, stir for a minute. Add coriander, cumin, and turmeric powders; stir. Add salt, continue to stir and roast for 4-5 minutes or until fully cooked. Add a little water, if necessary. Add lemon juice, stir for a minute. Remove from heat and keep aside to cool.
Transfer the pea mixture to a blender and blend for 2-3 short spurts, until the mixture looks coarsely chopped or like a mince. Take care not to blend the mixture too fine.
Remove to a bowl, add the step II ingredients (except ghee) and mix well.
Divide the mixture into 8 equal portions and shape each portion into 1” thick flat cake. Place the cakes on a flat tray and keep aside.
Heat the ghee to medium in a pan; fry the cakes until light golden brown on both sides.
Transfer on to a platter and serve hot.
*Preparation time: 50 min. Serves: 4
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