This recipe calls for Madras Paste Pots
Our authentic blend of aromatic spices including cumin, black pepper and chilli for a beautifully balanced Madras dish, packed into a handy pot for two.
Hare Mattar ki Tikki - Green Peas Cutlets
This a very well-known street food available at every chaat vendor in India during the winter months when the greens are in season. Served with as I say, the trinity of chutneys it is consumed during late evening or in the parties as a cocktail snack.
Ingredients
Serves 4 people
- 250g defrosted green beans
- 2 boiled/grated potatoes
- 2 tbsp fresh ginger finely chopped
- 2 fresh green chillies finely chopped
- 25g fresh coriander
- 1 tsp of cumin seeds
- 50g corn flour
- 50g peanuts with skin and dry roasted in pan and then crushed
- 40g of breadcrumbs
- 50g Patak's Madras paste
Method
- Add green peas, coriander and fresh green chilli (if using) to a blender or a chopped and blend to a crushed consistency. Remember not to make puree.
- Add the crushed green peas and coriander mix to the grated potato with all the other ingredients and mix well
- Keep this mixture in the fridge for at least 20 minutes.
- Make around 12 cutlets of same weight and shallow fry them in medium hot oil till the crust is lightly crisp.
- Serve hot with mint and coriander chutney, tamarind chutney and sweet yogurt or with a simple onion salad.
-
Serves 4 people
- 250g defrosted green beans
- 2 boiled/grated potatoes
- 2 tbsp fresh ginger finely chopped
- 2 fresh green chillies finely chopped
- 25g fresh coriander
- 1 tsp of cumin seeds
- 50g corn flour
- 50g peanuts with skin and dry roasted in pan and then crushed
- 40g of breadcrumbs
- 50g Patak's Madras paste
-
- Add green peas, coriander and fresh green chilli (if using) to a blender or a chopped and blend to a crushed consistency. Remember not to make puree.
- Add the crushed green peas and coriander mix to the grated potato with all the other ingredients and mix well
- Keep this mixture in the fridge for at least 20 minutes.
- Make around 12 cutlets of same weight and shallow fry them in medium hot oil till the crust is lightly crisp.
- Serve hot with mint and coriander chutney, tamarind chutney and sweet yogurt or with a simple onion salad.