I have tried tikkis using Rawa for the first time and I must say to my surprise my whold family loved it was a very healthy change of using semolina for the tikki and enjoyed making it and feasting on it.....I have adapted this recipe from Tarla dalal's recipes it was awesome....Thanks to Shweta Balu Shenoy for inspiring me to cook this beautiful dish ...Do try this and enjoy these bite size savouries with your evening tea sure to make your family ask you for more :D
Ingredients
For the covering
1/2 cup semolina ( Upma Rawa)
1 tbsp ginger green chilli paste
salt to taste and oil for kneading
For Green peas stuffing
1/2 cup boiled green peas
3 tbsp coconut
2-3 tbsp chopped coriander leaves
1 tbsp ginger green chilli paste
1 tsp Lemon juice
salt to taste
For coating
3 tbsp maida
3 tbsp water
pinch of salt
Oil for shallow fry
Method
For outer coating
- Boil 1 cup water in deep non stick pan. when it comes to a boil and in ginger garlic paste and salt and boil then add in semolina and stir till all water is soaked up then switch off the flame and mash it with masher well ensuring there are no lumps.
- Knead the mixture with hands greased with oil to a smooth mix. keep aside. cove.red in wet muslin cloth.
- For dipping : Mix in maida , water and salt to make a thin batter add in make water if required
- In grinder add in boiled peas, coriander, coconut, green chilli, ginger green chilli paste, salt, lemon juice and grind to a fine paste . Heat oil and fry this mix till dry . keep aside till it cools.
How to proceed
- Divide the semolina dough into med sized balls then flatten it a bit put green peas stuffing and close the other edges so that the stuffing is sealed in the center
- Repeat the same thing with all the other tikkis .
- Now heat little oil in non stick pas and dip the tikkis one by one in the Maida mix and shallow fry in oil till crisp and golden.
- Serve with ketchup..it tastes awesome and a good heathly twist of preparing tikkis without adding potato :)
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