Couscous Peas Tikki
Author :
Kalyani
Blog :What's Cooking ??
Date: 6/25/2012 3:21:00 AM
As someone said, when life hands you a lemon, make
a lemonade. Not quite applicable when you have a year's supply of Couscous, and
nobody (read me) is interested to eat Couscous Salad ! So, while adding to
the health quotient, I planned to use them (Inspired by Harini's recipe) in a Cutlet / Tikki (or a shallow
fried Savoury snack) thats so much a favourite of kiddo and all of us at home.
Kiddo did indulge in this, and as long she didnt ask what the major ingredient
was, I wasnt going to tell her about it...Some secrets are best
kept secrets, isnt it?
As this is a kid-specific recipe, I kept the spice
content low. But do feel free to add more in case you are serving for a party.
Couscous as an ingredient tends to be quite bland, and lends itself quite well
to more spice. I added cooked peas and potatoes & blanched carrots to give
this more volume, so let your creativity flow while adding any other
ingredients you might prefer. Made under 30 minutes, this is a quick snack you
can serve at parties or potlucks too. Now, off to the recipe. Sending this to day 2 of BM # 17 under "Quick evening Snacks for Kids". Check out the fellow marathoners here.
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Prep time : 15 mins
Cook time : 15 mins
Serves - 3
Difficulty level - Easy
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Ingredients:
- Couscous - 1
cup
- Blanched
peas and carrots - 1/2 cup combined
- Boiled
potato - 1 no
- Bread crumbs
- 1/4 cup
- Salt - to
taste
- Chaat Masala
- 1/2 tsp
- Ginger
garlic paste - 1/2 tsp
- Garam Masala
- 1/2 tsp
- Turmeric - a
dash
- Coriander
& mint leaves - a handful each.
- Chopped
green chillies - 1 or 2
- Red chilli
powder - 1/2 tsp
- Oil - to
shallow fry
Coating:
- Maida / APF
- 2 TBSP
- Warm water -
4- 8 TBSP
- Salt - just
a pinch
- Roasted
Sooji / semolina - a handful
Method:
1) Take
couscous in a large bowl and pour about 2 cups of warm water on it. Soak for 5-10 mins and drain thoroughly.
2) To the
soaked couscous, add the blanched peas, carrots, mashed potato and rest of the
ingredients (except oil) and make into patties.
3)
Refrigerate for 5 mins in a cling wrap.
4) For the
coating, mix maida / APF with warm water and salt to a thick slurry in a
shallow bowl.
5) Heat a
shallow pan with 4 - 5 TBSP cooking oil (I used olive oil).
6) Dip each
of the patties into the slurry and coat with the roasted sooji. Fry in the pan
on medium heat till both sides turn crispy and golden brown.
7) Remove on
absorbent paper and serve with tomato ketchup or Jain Green Chutney
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