About this recipe:It turns out really tasty and was a hit even with my hard-core non-veg kebab lover husband..he loves his tangdi kebab, tandoori chicken, tandoori pomfret and reshmi kebab- I just added one more favourite to his list!
Ingredients Green Peas: 400 gms (Frozen Peas can be used too) Corn: 200 gms Boiled Potato- 1 small (optional) Ginger: 1 inch Green chilli: 1 large Garlic: 10-12 cloves Raw ginger : 1/2 inch (crushed) OR Ginger- garlic paste: 1.5 tbsp Green chilli: 1 large Raw Ginger: 1/2 inch (crushed) Dry Masala Mix Amchur - 1 tsp Chaat Masala - 2 tsp Dhania powder - 1 tsp Jeera powder -1 tsp Kala namak/ black salt - 1 tsp Garam masala- a pinch (optional) Mix the above and keep just before cooking the peas Salt - 2-3 tsp (to taste) The spice powders' quantity may be suited to one's taste and increased accordingly Maida/ Refined flour- 1 tbsp Cornflour/ Rice powder- 1.5 tbsp Oil to cook pea mixture- 2 tbsp
Boil the peas and the corn with about 1 tsp of salt. Thaw the frozen peas before cooking by leaving in a bowl of water if using the same.
Drain the corn and keep aside to cool. Peel the potato.
Cool the peas. In a mixer or food processor, add the peas, the raw ginger, ginger-garlic paste and green chilli and grind WITHOUT water. Grind till it forms a soft dough like consistency.
Now, heat oil in a skillet. Add the corn and fry slightly. Mash in the potato lightly with the ground peas. Add this to the corn. Stir, add the dry masala mix, along with 1 tbsp of maida and fry till it forms a soft ball. Add some maida/ cornflour if it is gooey to absorb the moisture
Cool and form palm sized flat tikkis. Coat or dst with the dry cornflour and shallow fry on a skillet.
Serve hot with mint chutney or ketchup!