Recipe – Hing Mattar Ki Tikki

3cups green peas 

2 tbsp Amul cheese

1 tbsp  mint leaves

3 tbsp boiled potato

1 tbsp cornflour

Salt to taste

 1 tsp ginger chopped

5 No green chilli chopped

1 tbsp  raisins chopped

1 tsp  coriander leaves

METHOD

Boil green peas and mash coarsely using a potato masher.

2. Heat ghee in a kadhai, and sauté chopped ginger and green chillies. Add mashed green peas and cook well till it leaves the sides of the pan.

3. Add remaining spices and continue cooking.

4. Remove from flame and add roasted channa powder for binding. Also add boiled, mashed potatoes and chopped fresh coriander.

4. Remove from flame and add roasted channa powder for binding. Also add boiled, mashed potatoes and chopped fresh coriander.

5. Adjust seasoning.

6. Make small patties and cook over griddle using desi ghee till nice golden crust appears.

For Tamarind Chutney:

1. Boil tamarind pulp and jaggery together in 1 cup water.

2. Add garam masala powder and cumin powder. Cook well to a smooth consistency

Note: 

Asafetida, also known as hing, is a latex gum extracted from several species of a perennial herb, Ferula. It is available in the market as a solid brick or smaller pieces, as well as in tablet or powder form.

From a nutritional perspective, asafetida provides protein, fibre, carbohydrates, calcium, phosphorus, iron, niacin, carotene and riboflavin. So it’s a combination of Green peas (mutter) potatoes and Hing stuffed with cheese simply makes it delicious.