Rawa Tikki

Low in effort, low in calories– replace starchy potatoes with semolina in this tasty tikki and stuff it with a spicy green peas filling that’s high in vitamins and fibre.It’s crunchy on the outside and spicy inside. This can be served as a starter or you can make a smaller version of the Tikki for any kind of parties.

Ingredients


To Be Mixed Into A Green Peas Stuffing
1/2 cup boiled coarsely crushed green peas
2 tbsp finely chopped corriender
1/2 tsp ginger green chilli paste
1/4 tsp sugar
1 tsp lemon juice
salt to taste

For The Covering
1/2 cup semolina (rawa)
1/2 tsp ginger green chilli paste
1/2 tsp sugar
salt to taste
1/2 tsp oil for kneading

 

Other Ingredients
oil for deep-frying

Method

  • Boil 1 cup of water in a deep non-stick pan.
  • Remove from the flame, add the semolina, ginger-green chilli paste, sugar and salt, and mix well so that no lumps remain.
  • Cover with a lid and keep aside for 2 minutes.
  • Transfer the mixture into a plate and keep aside to cool slightly.
  • Knead the mixture using oil to a smooth and soft dough. Cover with a wet muslin cloth and keep aside for 10 to 15 minutes.
  • Divide the dough and the stuffing into 8 equal portions and keep aside.
  • Take a portion of the dough and shape it between your palms to a make a circle.
  • Form a depression in the centre of the circle, place a portion of the stuffing and bring together the edges in the centre to seal the stuffing.
  • Roll again while pressing gently between your palms to make flat tikki.
  • Repeat with the remaining ingredients to make 7 more tikkis.
  • Heat the oil in a deep non-stick kadhai and deep-fry 3 tikkis at a time till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  • Repeat step 6 to make 5 more tikkis in 2 more batches.
  • Serve immediately with green chutney and tomato ketchup.

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