Why This Recipe Deserves a Spot in Your Morning Routine
Not every breakfast needs to be complicated, and this bread tikki recipe proves the point admirably. With a handful of pantry staples and around 10 minutes of effort, you end up with soft, golden stuffed balls packed with a punchy green pea filling. The quality that sets this snack apart from others is its ability to taste just as good at room temperature as it does when fresh off the pan, which makes it one of the smarter options for packing into children's school tiffins.
Ingredients You Will Need
Before starting, have the following ready: 5-7 white bread slices, 2 teaspoons of yogurt, freshly crushed black pepper, 1 teaspoon of butter, 1 tablespoon of oil, cumin seeds, whole coriander seeds, 7-8 garlic cloves, a half-inch piece of ginger, 2-3 green chilies, 1 cup of fresh green peas, a little turmeric, Kashmiri red chili powder, regular salt, black salt, fresh coriander with its stems, and lemon juice.
Step One: Preparing the Bread Dough
Crumble 5-7 white bread slices into fine pieces between your palms. Add 2 teaspoons of yogurt and freshly crushed black pepper, then bring the mixture together and knead it just as you would knead flour dough, until it forms a smooth, pliable mass. Cover it and set it aside to rest and firm up for 10 minutes.
Step Two: Making the Green Pea Stuffing
Heat 1 tablespoon of oil in a pan and add cumin seeds, whole coriander seeds, 7-8 garlic cloves, a half-inch piece of ginger, and 2-3 green chilies. Let them sizzle briefly before tipping in 1 cup of fresh green peas. Season with turmeric, Kashmiri red chili powder, and salt. Cook until the peas are fully tender, then stir in fresh coriander with its stems. Switch off the heat and leave the mixture to cool down completely. Once cool, transfer it to a blender along with a squeeze of lemon juice and blitz into a thick, chutney-like paste. Stir in black salt to finish.
Step Three: Shaping and Cooking the Tikkis
Knead 1 teaspoon of butter into the rested bread dough and mix well. Pinch off a small portion of dough, press it flat in your palm, spoon a generous amount of the pea filling into the centre, and draw the edges upward to enclose it, rolling the whole thing into a smooth ball. Repeat until all the dough is used up. Lightly grease a pan, place the balls on it over low heat, and turn them regularly so they pick up an even, light golden colour on every side.
Finishing and Serving
Once the tikkis are golden all around, scatter a few mustard seeds, fresh green leaves, and a pinch of turmeric over the top. Serve hot alongside a dipping sauce of your choice. Whether eaten immediately or tucked into a lunchbox for later, these tikkis hold their flavour and texture beautifully, making them a consistent favourite with children and adults alike.
