Mutter Aur Phudine ki Tikki ( Kebabs and Tikkis Recipes)
by Tarla Dalal
Added to 123 cookbooks
This recipe has been viewed 55149 times
Green peas make great tikkis when combined with potatoes and a handful of mint leaves.
Method- Combine all the ingredients and blend in a mixer to a coarse mixture (add a little water if required).
- Divide the mixture into 8 to 10 equal portions and shape each portion into a round tikki.
- Heat the oil in a kadhai on a medium flame and deep-fry the tikkis till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.
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Accompaniments
Nutrient values per tikki
| Energy | 44 cal |
| Protein | 1.4 g |
| Carbohydrates | 4.1 g |
| Fiber | 1.6 g |
| Fat | 2.5 g |
| Cholesterol | 0 mg |
| Vitamin A | 38.4 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 2.6 mg |
| Folic Acid | 2.6 mcg |
| Calcium | 4.1 mg |
| Iron | 0.3 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 2 mg |
| Potassium | 28 mg |
| Zinc | 0 mg |
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6 FAVOURABLE REVIEWS
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5 of 10 users found this review useful
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No review of this type was found
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