Half Boil peas(50%cooked).
Grind peas, ginger and garlic coarsely.
In a mixing bowl put 3/4 bowl Gram flour, 1/4 bowl semolina and 1 bowl water. Mix it well with whisker. There should not be any lump. Add 1 & 1/2 bowl water and mix thoroughly.
Wash, Chop and peel all the vegetables.
Now mix all the chopped vegetables and grinded peas in the gram flour. Add cumin seeds, salt, turmeric, red chilli, coriander seeds powder and chaat masala.
Heat oil in a karahi and put asofoetida and now add the mixture in it and keep stirring on low to medium flame till it turn thick.
Grease a thali With drop of cooking Oil.
When this mixture turns thicker squeeze a lemon in it, stir and switch off the flame. Transfer the mixture in greased thali and level it evenly with the help spetula. Keep aside for 10 - 15 minutes or till it gets cool.
After 15 minutes keep plate on it and turn it and pat the thali from outside whole this mixture will be on the plate in round shape.
Now cut/mark it with a knife in square pieces and remove pieces carefully in a bowl. These pieces can be storeed in refrigerator upto 10 days for later use as raw in an air tight container.
Now add a little cooking Oil in a non stick griddle and shallow fry these tikkas from both sides till golden brown.
Serve hot with sauce or chutney.
