A friend from Singapore sent a pic of the chhole tikki she made that day. It looked so tempting. Its been a while I had tikki, be it chhole or aloo. I was at work looking at my laptop monitor and thinking how tasty those tikkis would have been. That day I spent most of my time at work thinking about those tikkis.
In the evening my wife asked, "what do you want to have for dinner tonight"?
And before I could answer, she replied, "Lets have cabbage salad, what say?"
This time I answered, "ummm...okay."
The tikki dream just shattered in a jiffy.
I opened the fridge to munch on something before the cabbage salad kills my hunger.
I found some boiled potatoes. And that's when I realized why they say, where there is a will, there is a way.
The tikki "will" just found its "way".
"Hurray, let's have some tikki, aloo tikki", I screamed with joy. No there were no tears.
And this is the outcome we had, a scrumptious, taste-bud-tickling, aloo tikki.
Ingredients:
- Potato – 2 large, boiled and peeled
- Onion - 2 medium sized, chopped
- Garlic - 2 big pods, chopped
- Green chili - 4 finely chopped
- Coriander - 2 Tbsp finely chopped
- Corn flour - 3 Tbsp
- Chili powder - ½ tsp(adjust as per your level)
- Jeera powder - ½ tsp
- Chat Masala -1 tsp
- Asafoetida(Hing) - A pinch
- Lime juice - ½ tsp
- Oil - 2 Tbsp
- Salt - per taste
Method:
1. Grate the potatoes in a vessel and mash well.
2. Add 2 Tbsp corn flour and all other ingredients (except oil) in the vessel.
3. Mix well till its kneaded.
4. Divide the mix into small portions. Make a ball and then flatten into pattie.
5. Dust both the sides with corn flour(or powdered bread crumbs).
6. Heat oil in pan.
7. Shallow fry the tikkis on both sides till brown and crispy.
8. When done remove from pan and put in kitchen towel to get rid of extra oil.
9. Serve hot Aloo tikkis with green coriander chutney and onions.
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