Kheelon ki Tikki

The need for this recipe came while wondering what to do with all the left over kheel or puffed rice which are extensively used in Diwali puja. We started asking around and came to know of this unique recipe which really surprised us for its simplicity. Make these shallow-fried tikkis or kebabs for your guests and keep them guessing the ingredients.

Thanks to Smita Mehrotra for suggesting us this wonderful recipe.

Ingredients 

For the tikkis (10-12 pieces)

4 cups kheel (puffed rice)
1 1/2 cup curd2-3 finely chopped green chillies 

1tbsp of finely chopped ginger
3 Tbsp finely chopped hara dhaniya
Salt to taste (Keep it low for this dish)
Oil, to shallow fry the tikkis

For the stuffing:
1 cup green peas, boiled 

1 medium onion finely choppedFinely chopped green chillies, to taste
1 Tbsp amchoor powder
1 tsp zeera
Salt, to taste
1 tsp oil

Method

For the tikki:
1. Soak kheel in curd for 30 minutes.

2. Add salt, chopped green chillies and hara dhaniya. Mix well. It should form a very thick batter. Else add more kheel to it.

For the stuffing:

1. Take a kadhai. Add 1 tsp oil, add jeera. 

2. Saute Onion till golden brown

3. Add boiled peas, salt , green chilies, amchoor. Mix well and crush it. 

Preparing tikkis:

1. Now take a handful portion of batter, make a depression in the center , fill 1 tsp of peas mixture, roll it and shape into kebabs.

2. Make rest of the kebabs like this. Heat a non stick pan and shallow fry these kebabs.

Serve hot with chutney or sauce with a bit of salad. We used carrots and anaar to give some colour.