Green Peas Tikki | How To Make Tikki | Aloo Matar Tikki | Cutlet | Snacks Recipe By Ruchi | Rajshri Food

Green Peas Tikki | Matar Aloo Tikki | Peas Tikki Recipe | Potato Green Peas Tikki | Bread Green Peas Tikki | Bread Recipe | Potato Green Peas Tikki | Potato Recipe | Matar Ki Tikki | Easy Tikki Recipe | Best Tikki recipe | Indian Tikki | Healthy Tikki Recipe | Tikki Recipe | Quick Snacks | Snacks Recipe | Quick & Easy | Rajshri Food

Learn how to make Matar Tikki at home with our Chef Ruchi Bharani

Beetroot Pattice - https://youtu.be/nXLJI0r-6wk

Matar Tikki Ingredients:
- 1 tbsp Oil
- 1 tsp Cumin Seeds
- 1 tbsp Ginger (finely chopped)
- 2 cups Green Peas (coarsely crushed)
- 1 Potato (boiled & mashed)
- 3 tbsp Roasted Peanuts (coarsely ground)
- 3 tbsp Fresh Coconut (grated)
- 2 Bread slices (finely ground)
- Coriander Leaves (chopped)
- 1 1/2 tbsp Ginger & Green Chilli Paste
- 1 tsp Raw Mango Powder
- 1 tsp Cumin Seed Powder
- 2-3 tbsp Corn Flour
- Oil (for frying)

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Aloo Tikki, also known as Aloo ki Tikki or Aloo ki Tikki, is a snack originating from the Indian subcontinent; in North Indian, Pakistani, and Bangladeshi preparation, it is made of boiled potatoes, peas, and various curry spices. "Aloo" means potato, and "Tikki" means a small cutlet or croquette in Hindi-Urdu and Marathi. It is served hot along with a side of saunth, tamarind, and coriander-mint sauce, and sometimes Dahi (yogurt) or chickpeas. The snack is a vegetarian alternative and an Indian equivalent of the hash brown.
Aloo Tikki is mashed potato patties mixed with coriander, peas, and spices, deep-fried in oil. Some North Indian dhabas or café-style eateries will sandwich the aloo in bread.
Due to the broad geographical distribution of Indian people throughout the world, a number of variations on this dish exist.
In Mumbai, a popular version of aloo Tikki is served with a spicy curry and various chutneys. It is called Ragda pattice and is sold at various chaat stalls throughout the city and especially on Chowpatti Beach. The aloo tikki in this region is made of mainly locally grown spices such as turmeric, whereas in Bangalore, more coriander is used.