In a pan add ghee, zeera, heeng water, green chillies and ginger. Saute for 30 seconds.Key Ingredients: clarified butter
Add the peas, turmeric powder, coriander powder and salt. Saute till the peas start to brown a little on the outside.
Once cooked, blend the coarsely in a mixer. Do not make a fine paste. Mix besan to it and make a stiff mixture.
In a bowl crumble the khoya. Add chillies, pista, coriander leaves and dates. Mix well.
Take some of the pea mixture in your hand and stuff it with the khoya filling.
Shallow fry these tikkis in a pan and serve with tangy chutneys.
, cumin seeds
, green chillies
, green peas
, coriander powder
, gram flour
, coriander leaves
, vegetable oil