Black-eyed pea mixture seasoned with spices and herbs, shaped into small patties, then shallow-fried until crisp and golden brown served as a tasty appetizer or snack.
Ingredients:
- 1 cup dried black-eyed peas (lobiya), soaked overnight
- 2 medium potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tablespoon ginger-garlic paste
- 1 teaspoon cumin seeds
- 1 teaspoon garam masala
- 1 teaspoon red chili powder
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- Salt to taste
- Fresh coriander leaves, chopped, for garnish
- Oil for frying
Instructions:
- Rinse the soaked black-eyed peas thoroughly and drain them.
- Boil the soaked black-eyed peas in a pot of water until they are tender. Drain and set aside.
- In a mixing bowl, combine the boiled and mashed potatoes with the cooked black-eyed peas.
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onions and green chilies. Sauté until the onions turn translucent.
- Stir in ginger-garlic paste and cook for a minute until the raw aroma disappears.
- Add garam masala, red chili powder, ground coriander, turmeric powder, and salt. Mix well to combine.
- Add the spice mixture to the potato and black-eyed pea mixture. Mix thoroughly to incorporate all the ingredients.
- Take a portion of the mixture and shape it into round patties or tikkis.
- Heat oil in a pan for shallow frying or deep frying over medium heat.
- Once the oil is hot, carefully place the tikkis in the pan. Fry until they turn golden brown and crisp on both sides.
- Remove the tikkis from the pan and drain excess oil on paper towels.
- Garnish the Lobiya Tikkis with freshly chopped coriander leaves.
- Serve hot with mint chutney or tamarind chutney and enjoy your delicious North Indian home-style Lobiya Tikkis!
These tikkis make a perfect appetizer or snack for any occasion.