Pea, Corn, and Soy Chunk Tikki with Yogurt Dip

1.If using frozen peas and corn, thaw them under running water and drain well. If using fresh, wash and set aside.

2.In a mixing bowl, combine the peas, corn, and drained soy chunks. Mash the mixture lightly with a fork or potato masher, leaving some texture for bite.

3.Season the mixture with salt and optional pepper. If desired, add the lemon juice for a fresh zing. Mix well to combine all ingredients evenly.

4.Shape the mixture into small patties (tikkis), about 2 inches in diameter and 1/2 inch thick. You should get around 8-10 tikkis depending on size.

5.Heat a non-stick skillet over medium heat and add a tablespoon of oil. Once hot, place the tikkis in the skillet, ensuring not to overcrowd them. Cook for about 4-5 minutes on each side or until they are golden brown and crispy.

6.While the tikkis are cooking, prepare the yogurt dip by whisking the plain low-fat dahi in a bowl until smooth. Season with a pinch of salt and mix well. Optionally, you can add chopped fresh coriander for added flavor.

7.Once the tikkis are cooked, remove them from the skillet and place them on a paper towel to absorb any excess oil.

8.Serve the hot tikkis on a platter, garnished with fresh coriander leaves, alongside the yogurt dip.