Green Peas Tikki, also known as Aloo Matar Tikki or Peas Cutlet, is a beloved Indian street-style snack that combines the sweetness of green peas with the earthiness of potatoes and aromatic spices. These golden, crispy patties are perfect for tea-time, as appetizers at parties, or as a light evening meal. They pair wonderfully with mint chutney, tamarind chutney, or even simple tomato ketchup. Easy to prepare and packed with flavor, this recipe brings the taste of Indian chaat right to your kitchen.

Ingredients (Makes 8-10 Tikkis)

For the Peas Mixture:

• 1 tablespoon oil
• 1 teaspoon cumin seeds
• 1 tablespoon ginger, finely chopped
• 2 cups green peas (fresh or frozen, coarsely crushed)
• Salt to taste

For the Tikki Mixture:

• 1 large potato, boiled and mashed
• 3 tablespoons roasted peanuts, coarsely ground
• 3 tablespoons fresh grated coconut (optional but adds great texture and flavor)
• 2 bread slices, crumbed into fresh breadcrumbs
• A handful of fresh coriander leaves, chopped
• 1½ tablespoons ginger-green chilli paste (adjust to taste)
• 1 teaspoon amchur (dry mango powder) or lemon juice
• 1 teaspoon roasted cumin powder
• 2-3 tablespoons cornflour (for binding, adjust as needed)
• Salt to taste
• Oil for shallow frying

How to Make Green Peas Tikki – Step-by-Step Method

1. Prepare the Peas Base: Heat 1 tablespoon of oil in a pan over medium heat. Add the cumin seeds and allow them to splutter. Stir in the finely chopped ginger and sauté for a few seconds until fragrant. Add the coarsely crushed green peas (ensure they are patted dry if using fresh). Cook on high heat for about 2 minutes, stirring continuously. Turn off the heat and let the mixture cool completely. This step helps retain the natural texture and sweetness of the peas.
2. Combine the Tikki Mixture: In a large mixing bowl, add the mashed boiled potato, the cooled peas mixture, ground roasted peanuts, grated coconut, fresh breadcrumbs, chopped coriander leaves, ginger-green chilli paste, amchur powder, roasted cumin powder, cornflour, and salt. Mix everything thoroughly until it forms a soft yet firm dough. If the mixture feels too sticky, add a little more cornflour. The breadcrumbs and cornflour ensure the tikkis hold their shape and turn out crispy.
3. Shape the Patties: Lightly grease your palms with oil. Take a small portion of the mixture, roll it into a smooth ball, and gently flatten it into a round or oval patty about ½ inch thick. Smooth the edges for a neat finish. Repeat with the remaining mixture.
4. Fry to Golden Perfection: Heat oil in a frying pan for shallow frying over medium heat. Carefully place the shaped tikkis in the pan. Cook for 3-4 minutes on one side until golden brown and crisp, then flip and cook the other side. Avoid high heat to ensure even cooking without burning the exterior. Once done, remove and drain on paper towels to remove excess oil.

Serve the hot Green Peas Tikkis immediately with your favorite chutneys, yogurt, or a side salad for a complete snack experience.

Helpful Tips for Best Results

• Use coarsely crushed peas rather than a fine paste for better bite and texture.
• Fresh breadcrumbs work better than packaged ones for crispiness.
• You can prepare the tikkis in advance, refrigerate them, and fry just before serving.
• For variations, try stuffing the tikkis with spiced paneer or boiled dal, or add grated vegetables like carrot for extra nutrition.
• Rice flour can be used as a substitute for cornflour if needed.

This homemade Aloo Matar Tikki is not only delicious but also a great way to enjoy seasonal green peas. Whether you are hosting guests or craving a quick snack, these tikkis are sure to impress. Give this recipe a try and enjoy the crispy, flavorful goodness!

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