INGREDIENTS:
1 cup Soya Granules
1 chopped Green Chilli
1 teaspoon Ginger chopped
1 cup Green Peas( frozen or fresh)
2 cups chopped Spinach fresh
1 teaspoon Chaat Masala or amchoor powder
2 tablespoons Chickpea Flour or Besan
Salt to taste
100 gms khoya ( grated)
100gms fresh pomegranate seeds
3 tablespoons Oil (divided)
INSTRUCTIONS:
Soak the soya granules in hot water and set aside. Heat a tablespoon of oil in a pan and add green chillies, ginger. Saute for a minute till fragrant and add green peas and salt. Cover and cook till the peas are soft.
Add spinach and raw mango powder (amchoor) and sauté for 2-3 minutes till the spinach wilts completely. Set aside to cool. Strain the soya granules, squeeze out the water completely and add them to a mixer grinder, along with the green peas and spinach mixture.
Pulse a few times till the mixture is mixed through but still coarse. Transfer it to a bowl and mix in the chickpea flour (besan). Form the mixture into flat circles, press in the center add a teaspoon full with khoya and pomegranate seeds, stuff and make patties securing the sides do not split.
Heat the remaining oil in a non stick pan, and add 4-5 tikkis or as many that fit into the pan without crowding. Cook them on either side for 5-8 minutes till golden brown over medium heat. Repeat with the remaining tikkis. Serve hot with mint coriander chutney.
