Aloo Tiki

-
When you join a new class let it be yoga, dance, swimming or some technology you start being friends with people who till date were complete strangers, who lived in the same area but you never saw them. As your skills grow during the course so does your friendship. And when the course comes to an end you start realizing how much you are gonna miss those beautiful moments, even though you promise to stay in touch through email and phone but the truth is you are never again going to share a lunch together or tag along for a ride, jump on a bug when some finds it.

I am going through such a phase as this is last week of our course and I am really gonna miss those days. So the gals decided to have a potluck on Thursday as that would be the last day. I am getting Dahi Vadas, I hope it comes out good. Jo suggested if somebody can prepare Aloo Tikki. That made me realize even though I love eating Aloo tikki and Aloo Tikki Chaat I have never prepared it myself.

So after returning form  class today I was determined to prepare and relish the tikkis (Sorry Gals I am still sticking to dahi vadas for Thursday!!!!) Now that it has turned out blog worthy I am gonna share the recipe with all my beloved readers and friends.

Ingredients:

  1. Potatoes: 3 medium Boiled
  2. Greeen Peas: 1/2 cup
  3. Green chili: 1-2 finely Chopped
  4. Coriander Leaves: 1 tsp finely Chopped
  5. Garlic Clove: 2 grated
  6. Bread Crumbs: 1/2 cup
  7. Corn Flour: 1tsp 
  8. Salt: As per Taste
  9. Roasted Cumin Seeds: 1tsp
  10. Coriander Powder: 1/2 tsp
  11. Oil : I baked the tikkis so I used spray, But if you want to go traditional method you would need about 1 tsp


Procedure:

Peel the boiled potatoes and mash them.
Add green peas, green chili, coriander leaves, grated garlic, bread crumbs, corn flour, roasted cumin seeds, coriander powder and salt to taste.
Adjust the corn flour as per requirement as it helps in holding the shape of tikkis.
Make a small lemon sized balls and press them down. Shape them into round or oval shape.
Preheat the oven to 300F.
In a cookie tray arrange the tikkis and blake for 15 minutes.
Turn the tikkis, spray little oil  and bake for another 10-15 mins.
To make the tikkis even crispier broil them till the tikkis turn golden on both side. Be careful else the tikkis might burn.


If you want to make it in a traditional method, heat 1 tsp of oil in a sallow pan and sear the tikkis till they are golden and  crispy on both sides.

Serve hot with sweet and sour chutneys.


Next time would publish a big about how to make mouth watering chaat with aloo tikkis.

I hope you all enjoy this great tea time snacks and may we all remain friends for ever!!!

Till then happy blogging
Rakhee

Comments

Post a Comment

Popular posts from this blog

Chicken Biryani in Rice cooker

-
Image
I bought a new rice cooker few days back and since then haven't stopped experimenting on it. I used to think its just for cooking rice or steaming meat and veggies. I went through the whole recipe book that came along with it but ended with nothing. It has great recipes but they are not exactly what we prefer to eat. So I did a little research on my own. I have always made biryani the same way layering the half cooked chicken and half cooked rice and cook it over the heater in a cover pot. But most of the time I ended up with a small of portion of the masala, chicken and rice burning .So would go to a restaurant and eat briyani rather than going through all the trouble. After buying the rice cooker I decided to give chicken biryani one more shot in the rice cooker. I thought what the heck it can't be any worst :) And I am glad that I tried. It turned out amazing. It had every thing one looks for in a good biryani, aroma, flavor and juicy chicken. So here we go... Ingredients: C
Read more

Anda Tarkari (Egg Curry)

-
Image
As promised here I am with the recipe for egg curry or as we say anda aloo jhola. Ingredients: Eggs: 4 boiled Potato: 1 large cut into 4-6 pieces Tomato: 1 medium finely chopped Onion: 1 medium finely chopped Ginger Garlic paste: 2 tbsp Red Chilli Powder: 1 tbsp Turmeric Powder: 1 tbsp Cumin Powder: 1/2 tbsp Coriander Powder: 1 tbsp Cinnamon Stick: 1/2 inch Whole cardamon : 4 Salt: as per taste Sugar: a pinch Bay Leaf:1 Oil: 3 tsp Procedure: In a pan heat 1 tsp of oil. Fry the potato chunks till slightly golden all sides. Peel the boiled eggs and sprinkle a pinch of turmeric powder on them, mix well and fry in the same pan as potatoes till slightly golden all over. Remove form heat at keep aside. In a deep kadhai or pan heat rest of the oil and add a pinch of sugar. As the sugar starts to caramelize add the bay leaf and chopped onion with a pinch of salt and cook till onion turn golden brown. Add red chilli powder and cook till the raw smell is gone. Add
Read more

Green Papaya Curry

-
Image
The unripe green papaya can be eaten cooked, usually in curries, salads, and stews. Green papaya is used in Southeast Asian cooking, both raw and cooked.  Papaya fruit is a rich source of nutrients such as provitamin A carotenoids, vitamin C, B vitamins, lycopene, dietary minerals and dietary fibre.  Back at my mom's place we had a big garden where she used to grow all types of vegetables, Papaya, Banana, Tomato, green chillies and the list go on and on. If you have ever grown a papaya you know its like never ending fruits and there is always so much you can eat. Mostly my Mom would pick them before they are ripe and use them in santula or dalma. Here I am sharing the santula recipe that uses green papaya. Ingredients: Papaya: 1 medium cut in small cubes Potato: 1 small cut into cubes. Cumin seeds: 1tsp Green Chilli: 1-2 cut length wise. Tomato: 1 small cut into cubes. Turmeric Powder: 1 tsp Roasted cumin and red cilli Powder: 1 tsp (Look for the recipe in t
Read more