Matar ki Tikki (Green Peas croquette)

During winters, green peas is the next best thing that has happened to main kind. When I was a kid, I never liked the taste of green peas. Nevertheless, my mom used to force feed green peas in some form. Sometime it was green peas pulao (pilaf), or matar paneer (Cottage cheese with green peas), or in a hara bhara kebab (green cutlet) form. It is one of the popular winter tea snacks in the evenings.

After moving to the United States, I started liking green peas because if was ‘sweet.’ When amalgamated with mashed potatoes, chickpea flour and spices, it not only has the taste but also becomes an abundant source of nutrients. Here is the recipe –

Ingredients:

2 cups green peas (blend it per your texture preference, I personally like a mix – some whole peas, some partially blended and some mashed. )

1 boiled & mashed medium sized potato

1 cup washed & chopped cilantro (or coriander)

1/4 tbsp kitchen king masala

1/4 tbsp turmeric

1/2 tbsp cumin seeds (or jeera)

3/4 cup chickpea flour

Bread crumbs of 2 bread slices

Salt to taste

Method:

*In a bowl, combine all the ingredients and mix them thoroughly. If you feel the mix is sticky or watery, add 1 tbsp chickpea flour.  This should help with the stickiness.

*Grease your palms to maket cutlets/croquettes. Shape it per likeness – round, oval, or cylindrical.

*Heat a pan with 3-4 tbsps of oil and shallow fry the cutlets 4-5 at a time until golden brown on both sides.

*Once done, move the cutlets to the paper towel/napkins to get rid of excess oil.

*Serve hot with coriander mint chutney or ketchup.

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky

 

 

 


Hariyali (Green) Paneer Tikka

I just love my food when its green, and among those ‘Hariyali Paneer Tikka’ is my absolute favorite. In Hindi, Hariyali means ‘greenery.’ And, that’s why my friends this luscious & succulent paneer tikka makes me drool every time I make it. Making paneer tikka in the oven at home is a serious and concentrated business, as I don’t have a tandoor at home. Each piece of paneer, bell pepper, and onion is flavored with just the right amount of marinade. I love the charred and smokiness on a tikka, so I broiled the skewers for a couple of minutes.  It’s really as easy as this:

Ingredients: Serves 4-6
7 oz full-fat greek yogurt
1/4 cup cilantro-mint paste
1/4 tsp fennel seeds powder
1/2 tsp chaat masala
1 tsp black pepper powder
1/2 tsp kasoori methi
3 cups paneer, cut in cubes
3 cups bell pepper cubes
2 cups onion cubes
Salt to taste

Method:
*For Marinade: In a bowl, add yogurt, cilantro-mint paste, spices, and salt to taste. Mix it really well. Let it sit for 10 minutes.
*Now add paneer, bell peppers and onion chunks and fold in the marinade gently. Cover the bowl with a film, and let it rest for about an hour. While this is marinating, preheat oven at 430F
*Once an hour passes, give the marinated paneer a gentle stir. On a long wooden skewer, line up the paneer, bell peppers, and onions.


*Keep a wire rack on top of the baking tray, and keep these skewers equidistant from each other. Turn the skewers after 7-8 minutes to ensure they are evenly golden brown and cooked.
*After approximately 15-17 minutes, broil the tikka for 2 – 3 minutes to get the charred brown-black smoky flavor and look.
*Serve the tikkas with a drizzle of lime juice, a sprinkle of chaat masala and homemade green chutney.

If you try this recipe, please do not forget to tag #thepalatetrails on Instagram and/or leave a comment below on this blog post 🙂

Thanks for stopping by lovelies!

XOXO
Rinky