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HARIYALI ALOO MATAR TIKKI (GREEN PEA’S STUFFED POTATO CUTLET)

Aloo tikki is one of the most famous Indian snack or chaat item. It is a  mouthwatering recipe which brings alive all your taste buds. It’s an all-time favourite of my niece and I love to cook for her. It is served with green mint and red tamarind chutney. For health conscious people home cooked recipe is ideal as this recipe uses healthy canola oil in less quantity along with green peas.
Serves6 Persons
Preparation Time20 minutes
Cooking Time30 minutes

For aloo/potato balls

  • 4 medium potatoes
  • 1 tbsp. corn starch
  • Salt to taste
  • 8-10 tbsps. Of oil for shallow frying

For green peas stuffing

  • 1 cup frozen green peas (if fresh then boil them)
  • 1 green chilly finely chopped
  • 1tbsp canola oil or any cooking oil
  • ¼ tsp cumin seeds
  • ¼ tsp coriander powder
  • ¼ tsp mango powder/amchur powder (optional)
  • ¼ tsp garam masala powder
  • Salt to taste
For aloo/potato balls

  1. Wash and half the potatoes. Boil them in a pressure cooker by filling it half with water and take 3 whistles or boil in a deep vessel by partially covering it with a lid. Check it by poking it with a fork or a knife. If they pass smoothly, your potatoes are done else boil further.
  2. Peel and mash them. 
  3. Add cornstarch, salt and make a smooth dough.
  4. Make 12 small balls.

For green peas stuffing/ hari matar stuffing

  1. Defrost the frozen green peas or soften the fresh green peas by boiling in water. 
  2. Mash coarsely the soften peas by a masher or a fork.
  3. Heat oil in a pan. Add cumin seeds. When they turn brown add all the remaining ingredients.
  4. Add the mashed peas. Stir them well for 5 min.
  5. Add salt to taste. Keep aside to cool.

Further steps

  1. Flatten the potato ball.
  2. Put 1 tbsp of green pea stuffing on this flatten potato ball.
  3. Enclose this pea stuffing with the potato ball.
  4. Round it evenly.
  5. Flatten it slightly to shape it into a cutlet.
  6. Make the remaining cutlets in the same way.
  7. Shallow the hariyali tikkis/pea potato cutlets in a shallow pan. ( batches of 3 or 4)
  8. Serve hot and crispy with beaten yogurt, finely chopped onion, green mint chutney, re tamarind chutney, roated and grounded cumin powder and red chili powder

  • For plain aloo ki tikki/plain potato cutlet follow the same steps except stuffing it with green peas.
  • In order to save time, all the tikkis/cutlets can be shallow fried simultaneously in a big pan.





Recipe@Click

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