Matar Paneer Tikki Chaat
Matar Paneer Tikki is a pan fried kabab/patty made with green peas(hari matar), crumbled paneer, spices and fresh herbs. This chaat is a delicious vegetarian indian street food for serving as snacks or appetizers.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 7 oz green peas ((~200 g) fresh or frozen )
- 3 oz paneer ((~90g) crumbled)
- 2 tablespoon dry roasted besan
- 1 teaspoon roasted cumin powder (bhuna jeera)
- 1.5 teaspoon chaat masala
- 1/2 teaspoon kala namak
- 3 scallions (white & green parts roughly chopped)
- 1/2 cup cilantro leaves (roughly chopped )
- 1.5 tablespoon fresh lime juice
- 1.5 tablespoon ginger (finely chopped)
- 3 green chilli (finely chopped, adjust to taste)
- 1/2 teaspoon salt (adjust to taste )
- 6 tablespoon avocado oil ((or any cooking oil or ghee) or frying)
- 1/2 cup yogurt (beaten dahi)
- 8 tablespoon tamarind chutney
- 8 tablespoon sev (besan vermicelli)
- 3 teaspoon chaat masala
- 2 teaspoon roasted cumin powder
- onion Slices, chopped green chillies, pomegranate arils
Instructions
- 1
If using fresh peas. Add peas to a pot of salted boiling water. Let boil for 2-3 minutes. Discard the water and immediately add ice cold water to stop the peas from cooking. After 5 minutes, drain the peas and let sit on sieve/colander till completely dry. If you are in hurry, dry the peas using paper or kitchen towel. If using frozen peas - Thaw the peas completely. Dry the peas using paper or kitchen towel. We dont want to use wet peas during grinding else the tikki dough will be sticky.
- 2
Add the green peas to a food processor with scallions and ginger. Process on low speed for a minute or so and then pulse 5-6 times. We dont want too coarse or too fine paste.
- 3
To a large bowl, add the peas and rest of the ingredients listed in the recipe card. (except cooking oil)
- 4
Using a spoon or your hands, combine to make a dough. The dough should not feel too soft or sticky, it should be firm and tight. Tip: If the dough feels soft, add a little more besan.
- 5
Divide the tikki mix into 8 portions. Oil your hands if needed and roll & shape each portion into a small patty.
- 6
In a non stick pan, add 1-2 tablespoon oil and when oil is hot, place 3-4 tikkis in the pan.
- 7
Cook till the bottom side is crispy brown, flip gently using a spatula and cook the second side as well.
- 8
Cook all the matar tikkis in same fashion. Serve as it is or make a chaat (instructions below.
- 9
Add 2-3 tikki to a plate. Drizzle yogurt over the tikki followed by tamarind chutney. Sprinkle sev and chaat masala, red chilli powder & roasted cumin powder. Add some green chili, onion slices and pomegranate arils. Enjoy!