There are two types of peas which we used
One is fresh green peas and other is in dried form.
Fresh peas can be used in various dishes like sabji, pulao, paratha, nimona etc. Dried peas usually used for making ghughni and chat.
Dried peas are produced by harvesting the peapod when they are fully matured and then they drying them.
Safed matar or white peas is also known as vatana in maharashtra.
Safed matar are packed with protein This year the farmer working on our farmland have grown peas and dried some peas for us.
Bengalis make ghughni using white peas and in maharashtra they make ragda patties.
In up we make chat from safed matar.
In lucknow there is very famous street food "safed matar ki tikki" which is fries like aloo ki tikki and then topped with chopped onion, ginger, green chili, coriander, green chutney and meethi chutney along with spices and whipped curd.
There is a very old and famous chat shop "Gupta chat bhandar" which servers "safed matar ki tikki chat".
My brother was very fond of that chat and whenever he came back to home from office he used to buy a tikki patta and we all enjoyed it.
But after marriage I missed that safed matar ki chat .
Some people add fried aloo ke laccha or crushad papdi. I always make aloo ka laccha at home , but this year could not make it due to health issues.
I always miss that matar ki tikki. Jo maza chat wale bhaiya ke hath mein hai wo ghar mein kahan 😊
Preparation Time :-
For soaking :- 4 hours
For Cooking :- 35 minutes
Serves :- 6 person
Recipe Type :- chat
Author :-Hem lata srivastava
Ingredients :-
For Matar:-
- 4 cup Safed matar/ dried white peas
- Salt to taste
For Frying :-
- Desi ghee or oil
- 1 tbsp corn flour
For Serving:-
- 2tsp Red chili powder
- 2 tbsp Roasted cumin powder
- 1tbsp roasted coriander powder
- 1 tsp Black salt pepper
- 2 tbsp Ginger Julian
- Chopped onion
- 2tbsp Chopped green chili
- Chopped coriander leaves
- Imli ki meethi chutney
- Hari chutney
- Whipped curd
Recipe Procedure:-
- Soak the matar for 8 hours. drain the water and boil with salt, water for 20 minute or till the matar gets soft. It will take approximately 15 to 20 minutes.
- Switch off the gas.
- Once it cools drain all the excess water, little mashed with hand add cornflour and make tikki.
- Heat ghee and fry untill golden and crisp it will take approximately 10 minute on medium heat.
- Place
the tikki in serving bowl sprinkle the dry spices topped with onion,
ginger julian, green chutney, meethi chutney, curd. and coriander leaves
Note:-
- You can also add some aloo ke lacche or papdi.
- you can add lemon juice instead of chutney.
- some times we serve it without frying, just add some chopped tomato, onion and lemon juice along with basic spices.
सामिग्री :-
मटर के लिए :-
४ कप सफ़ेद मटर
नमक स्वादानुसार
परोसने के लिए :-
लाल मिर्च पाउडर
भुना जीरा पाउडर
हरी चटनी
मीठी चटनी
भूना धानिया पाउडर
अदरक के लच्छे
बारीक कटी प्याज़
बारीक कटी धनिया पत्ती
बारीक कटी हरी मिर्च
काला नमक
फेंटा हुआ दही
तलने के लिए :-
- घी या तेल
- कार्नफ्लोर १ बड़ा चम्मच
बनाने की विधि :-
- सबसे पहले मटर को धो कर ८ घंटे के लिए भिगो दें , पानी निथार कर नमक के साथ गलने तक पका लें।
- ठंडा होने पर अगर पानी हो तो निकाल कर कोर्न्फ्लौर मिलाएं और टिक्की बनाएं।
- तवे पर घी गरम करें और टिक्की को सुनहरा और क्रिस्पी होने तक धीमी आंच पर फ्राई करें।
- प्लेट में निकाल कर ऊपर से काला नमक, धनिया पाउडर, लाल मिर्च पाउडर, अदरक के लच्छे, हरी मिर्च ,धनिया हरी चटनी, मीठी चटनी डालकर सर्वे करें।
नोट:-
आप चाहें तो उपरसे आलू के लच्छे दाल कर सर्वे कर सकते हैं।
आप नीबू के रस के साथ भी सर्वे कर सकते हैं।
जब आप बिना फ्राई करे सर्वे करते हैं तो ऊपर से टमाटर, प्याज़ डाल कर सर्व करें।
