Get Cooking: Badam Hare Matar Ki Tikki And Shingada Matar

mouth-watering-starter

Badam Hare Matar Ki Tikki is a delicious appetizer made with potato and flavorful Indian spices. Shingada Matar is prepared using Shingada or water chestnut, which is popular in west Bengal and Bihar.  A chef from Taj Banjara has shared these mouth watering recipes.

Badam Hare Matar Ki Tikki

Ingredients
Potato     
Green peas
Oil  
Salt 
Garlic (chopped)
Roasted chana dal powder
Cumin powder 
Almond        
Onion (chopped)      
Green chilli 
Cardamom powder  
Lemon    
Chaat masala  
Qty
150 gm
100 gm
for frying
to taste
50 gm
30 gm
1 Tbsp
10 gm
2
5-6
3 gm
2
1 Tbsp

Instructions:

  1. Peel and boil the potatoes. Mash them.
  2. Clean and blanch the green peas, and grind to a fine paste.
  3. Heat oil in a pan, and add garlic. Fry until golden, and add onions and green chilli. Fry for a few minutes.
  4. Add the pea and potato pastes, and cook until dry. Add salt, cumin powder, cardamom powder, chaat masala, lime juice and roasted chana dal powder. Mix well.
  5. Separate mixture into 16 equal parts, and form patties. Put some almonds on top of each, and shallow-fry until done.
  6. Serve hot.

Shingada Matar

Ingredients 
Shingada
Green peas
Lahori gravy
Jeera powder
Dhaniya powder 
Red chilli powder  
Oil  
Ginger-garlic (chopped)  
Shahi jeera   
Cream     
Butter     
Salt    
Qty
100 gm
100 gm
50 gm
2 gm
2 gm
2 gm
3 ml
5 gm
1 gm
5 ml
3 gm
to taste

Instructions:

  1. Heat oil, and add the shahi jeera and ginger-garlic. Stir for a few seconds, and add the shingada and green peas.
  2. Add the jeera, dhaniya and red chilli powders, followed by the Lahori gravy.
  3. Add butter and coriander leaves. Cook for a few minutes.
  4. Garnish with sliced shingada, coriander and ginger. Serve hot.