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By Chef de Cuisine
Boil green peas with salt until tender and drain. Make sure there is no water.
Blend them in a mixer grinder to a coarse paste.
In a heavy bottom pan heat ghee and sauté the blended green pea mixture for ten minutes until it starts leaving the sides of the pan. Add salt, jawatri elaichi powder and yellow chili powder.
Make a mixture of fried cashewnut, grated cheddar cheese, chopped ginger, green chilies and mint. This mixture is the stuffing into the green pea patty.
Divide the green peas mixture into even sized balls. Put a teaspoon of stuffing into each flattened ball and shape them like a patty/tikki.
Heat ghee in a non stick pan or tawa and shallow fry till crisp and brown on each side.
Serve hot with fresh mint chutney.
1kg green peas
20gms green chilly chopped
30gms mint leaves
5gms jawatri elaichi powder
5gms yellow chilli powder
50gm fried cashewnuts
30gm grated cheddar cheese
25gm ginger chopped
Salt to taste