Green peas coconut tikki [font=Arial, Helvetica, sans-serif]1 cup green peas (shelled and boiled) 1/2 cup coconut (scraped) 4 large sized potatoes (boiled & mashed) 2 tbsp oil and oil to shallow fry 2 tsp cumin seeds A pinch asafoetida 1 inch piece ginger (finely chopped) 3 green chillies (finely chopped) 1 tsp lemon juice 1/2 cup fresh coriander leaves (finely chopped) Coriander and mint chutney as required Salt to taste Mash green peas slightly. Add salt to mashed potatoes, knead till smooth and keep aside. Heat two tablespoons of oil in a pan; add cumin seeds, asafoetida, chopped ginger, chopped green chillies and green peas and a little salt. Stir-fry for two to three minutes. Add lemon juice and spread on a plate to cool. Add chopped coriander leaves and scraped coconut and mix. Take a portion of mashed potatoes in dampened palms, make a dent in the center, fill it with coconut and peas mixture and close in the edges to enclose the stuffing. Press gently and roll the edges to smoothen the sides. Keep it in the refrigerator for five to seven minutes. Heat a little oil on a tawa and shallow fry the tikkis on low heat until they turn light brown or till they become crisp. Serve the tikkis hot accompanied with coriander and mint chutney. To make coriander and mint chutney: In a mixer, blend together roughly chopped coriander leaves (one bunch), roughly chopped mint leaves (half bunch) with 2-3 chopped green chillies. Make a smooth paste using a little water if required and remove. Add black salt to taste, quarter teaspoon of sugar and one teaspoon of lemon juice. To add sourness you can use crushed dry pomegranate seeds or dry mango powder (amchur) instead of lemon juice. In season raw mango is a good substitute.[/font]
