• If using fresh peas. Add peas to a pot of salted boiling water. Let boil for 2-3 minutes. Discard the water and immediately add ice cold water to stop the peas from cooking. After 5 minutes, drain the peas and let sit on sieve/colander till completely dry. If you are in hurry, dry the peas using paper or kitchen towel.

  If using frozen peas - Thaw the peas completely. Dry the peas using paper or kitchen towel.

  We dont want to use wet peas during grinding else the tikki dough will be sticky.
• Add the green peas to a food processor with scallions and ginger. Process on low speed for a minute or so and then pulse 5-6 times. We dont want too coarse or too fine paste.
• To a large bowl, add the peas and rest of the ingredients listed in the recipe card. (except cooking oil)
• Using a spoon or your hands, combine to make a dough. The dough should not feel too soft or sticky, it should be firm and tight. Tip: If the dough feels soft, add a little more besan.
• Divide the tikki mix into 8 portions. Oil your hands if needed and roll & shape each portion into a small patty.
• In a non stick pan, add 1-2 tablespoon oil and when oil is hot, place 3-4 tikkis in the pan.
• Cook till the bottom side is crispy brown, flip gently using a spatula and cook the second side as well.
• Cook all the matar tikkis in same fashion. Serve as it is or make a chaat (instructions below.

To make Chaat

• Add 2-3 tikki to a plate. Drizzle yogurt over the tikki followed by tamarind chutney. Sprinkle sev and chaat masala, red chilli powder & roasted cumin powder. Add some green chili, onion slices and pomegranate arils. Enjoy!