Soya aur Matar ki Tikki

About Soya aur Matar ki Tikki

Ingredients

• Soya beans, soaked and minced 3 tbsps
• Green peas, boiled 3 tbsps
• Large potato, boiled and diced 1
• Breadcrumbs 2 tbsps
• Cashewnuts, chopped 1½ tbsps
• Salt to taste
• Cumin powder ½ tsp
• Garam masala powder ½ tsp
• Coriander powder ½ tsp
• Refined oil 1 tbsp
• Chaat masala ½ tsp
• Yogurt to serve

How to Make Soya aur Matar ki Tikki (Stepwise Photos)

Method

1. Take potato, soya beans, breadcrumbs and cashewnuts in a bowl.
2. Add salt, cumin powder, garam masala powder and coriander powder and mash together.
3. Divide the mixture into equal portions and shape them into patties.
4. Heat oil in a non-stick pan, keep the patties in it and cook, turning sides, till both sides are evenly browned and crisp on both sides.
5. Arrange them on a serving platter, sprinkle chaat masala over them and serve hot with yogurt.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

Know More

Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps