Broccoli, Green Chana & Peas Tikki

Winter is, slowly and gradually, beating a retreat, here in Bangalore. The days are getting longer, and hotter. The choliya (aka hara chana or fresh green chickpeas) and green peas that I so love using in the winter months have all but disappeared from the markets. I decided to make a little something with these favourite ingredients of mine before they are not available any more – Broccoli, Green Chana & Peas Tikki.

These Broccoli, Green Chana & Peas Tikkis turned out to be a favourite with everyone at home. They turned out absolutely flavourful, and were devoured in a few minutes flat. We had guests over when I made these, and they adored the tikkis as well. Served hot, they make for a different-from-the-usual, healthy evening snack.

Here’s how I made the Broccoli, Green Chana & Peas Tikkis.

Ingredients (makes about 15 tikkis):

  1. 2 cups finely chopped broccoli
  2. 1 cup choliya aka fresh green chana
  3. 1/2 cup fresh green peas
  4. A 1-inch piece of ginger
  5. 2-3 green chillies or as per taste
  6. 6-7 cloves of garlic
  7. 4 slices of bread
  8. Salt to taste
  9. 2 generous pinches of asafoetida
  10. 1/2 teaspoon turmeric powder
  11. 3/4 tablespoon garam masala or to taste
  12. 3/4 tablespoon jaggery powder or to taste
  13. 1/2 tablespoon chaat masala or to taste
  14. 1/2 tablespoon amchoor powder or to taste
  15. 2 tablespoons finely chopped fresh coriander
  16. 1 tablespoon oil, plus as needed to shallow fry the tikkis
  17. Tomato ketchup, as needed to serve the tikkis


1. Pressure cook the green peas and fresh green chana on a high flame, without adding any water, for 3 whistles. Let the pressure release naturally.

2. When the pressure has fully gone down, allow the cooked green chana and peas to cool down fully.

3. Coarsely grind the cooked green chana and peas in a mixer. Remember not to make a fine paste, but to just crush the green chana and peas coarsely. Keep aside.

4. Peel the ginger and garlic. Chop the ginger and green chillies finely. Grind the ginger, garlic and green chillies together to a fine paste, using a little water. Keep aside.

5. Heat 1 tablespoon oil in a pan, and add in the finely chopped broccoli. Saute on medium heat for a minute.

6. Add the ginger-green chillies-garlic paste to the pan, along with salt to taste, turmeric powder, asafoetida, jaggery powder, amchoor powder, garam masala and chaat masala. Saute for another minute on medium flame. Switch off gas.

7. Dip each slice of bread in a little water, just for a second, squeeze out the excess water and add to the cooked broccoli mixture in the pan.

8. Add the coarsely crushed green chana and peas to the cooked broccoli. Add in the finely chopped coriander too.

9. When the mixture is cool enough to handle, mix everything well. Shape tikkis out of the mixture, using your hands.

10. Get a thick dosa pan nice and hot. Spread a little oil all over the pan, and place 2-3 tikkis over it. Add a little oil around the tikkis. Cook on medium heat till the tikkis brown at the bottom. Then, flip the tikkis over and cook on medium heat till they are brown on the other side as well.

11. Serve the tikkis hot with tomato sauce or any accompaniment of your choice.


1. The garam masala can be substituted by chana masala.

2. I have used multi-millet bread in the making of these Broccoli, Green Chana & Peas Tikkis. You can use any other variety of bread, of your preference, instead, too.


I’m sending this post to the 125th edition of My Legume Love Affair (MLLA),Β  a monthly event wherein participants from around the world share vegetarian legume-based recipes. This event was conceptualised by Lisa of Lisa’s Kitchen and Susan of The Well-Seasoned Cook. This month, MLLA is being hosted by Seema of Mildly Indian.


I’m sharing this post with Fiesta Friday #262. The co-host is Jhuls @ The Not So Creative Cook.

Here are some other recipes from my blog that use choliya:

Choliya Kadhi| Hara Chana Chaat

15 thoughts on “Broccoli, Green Chana & Peas Tikki

  1. This looks absolutely delicious! Such a wonderful dish for colder days! Will give the recipe to my boyfriend as he loves cooking!
    Thank for sharing
    Louise x


    1. @Fiona Maclean

      Thank you!

      We use asafoetida in little quantities only. In dishes like these tikkis, it can be added in directly. While making a curry or a dal, asafoetida is commonly added to hot oil, along with mustard and/or cumin.


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