Aloo Tikki

Aloo tikki is an Indian street food. Made from boiled potatoes and shaped like patties. They are crispy from outside and soft from inside. These crispy potato patties are served with tamarind and green chutney. On cold winter evenings you can see people in North India flocking on aloo tikki stalls. The tikkies are made with different types of stuffing. Today I am making them with the easiest stuffing . This does take much time and therefore you can easily serve them as evening snacks today. 

We need:

• 500 gm boiled potatoes

• 2 Tbsp All purpose flour

• 2 Tbsp Cornstarch

• Oil for shallow frying. 

For Stuffing:

• 100 gm boiled Green Peas

• 1 Tbsp Boiled grated Potatoes

• 1 Tsp Chaat Masala

• 1 Tsp Red Chilli Powder

• 1 Tsp Coriander Powder

• 1 Tsp roasted Cumin Powder

• 1 Tsp Salt. 

For Serving:

• 1 Cup Curd

• ½ Cup Green Chutney

• ½ Cup Tamarind Chutney. 

• 2 Tbsp roasted Cumin powder

• 2 Tbsp Red Chilli Powder

• 2 Tbsp Chat Masala

• 1 Large Onion Sliced

• 1 Large Tomato Sliced

• Black Salt as required

Here We Go:

1. Wash and Clean Potatoes. Put them in a pressure cooker. Add enough water to cover the potatoes. Pressure cook them upto 3 whistles. Don't release the steam. Let it cool by itself. Keep them in the refrigerator for ½ an hour. 

   

2. After half an hour of refrigeration , grate the potatoes. Then mix cornflour and all purpose flour to them. Mash and Mix them thoroughly till there are no lumps. Keep aside 2 tbsp of this mixture. 

   

3. Grease your hands and Make balls from this mixture and flatten them between your palms. Shape all the patties and keep aside. 

   

4. In a bowl take all the ingredients listed under for stuffing. Mash them thoroughly . Add the potatoes mixture which we have kept aside to bind the whole stuffing. 

   

5. Take one patty in your palm. Create a depression in it with your thumb. Fill the peas mixture in the depression which you have created . Seal the ends and shape them like patties again. 

   

6. Heat a pan or girdle ( tawa) on medium heat. Put 3 Tbsp of oil on it. Shallow fry tikkies on it till they are nice and crisp on both sides. 

   
   

7. Serve them hot with curd, tamarind chutney, green chutney and sliced tomato and onions 

   

Tips:

When refrigerated boiled potatoes don't turn starchy and are easier to shape. Always keep them in refrigerator for half an hour before preparing any dish from them. 

Chicken Salami Sandwich

Breakfast is an important meal of the day. One should start the day with a healthy and nutritious meal. But at the same time due to hectic schedule of the mornings, one wonders how to fit the meal. Don't worry. The Chicken salami sandwich will give you the perfect solution to your breakfast blues. It is a combination of carbs, protein and fibre. Use any bread of your choice. Brown bread, multigrain bread, white bread or garlic bread as per your preference. You can also pan fry it or eat it without cooking. Choice is yours. I prefer cooked one. So here I am sharing the recipe of the cooked version. 

You can carry it to your lunch, picnics or enjoy them while travelling. 

We need:

• 4 Slices of Bread of your choice

• 2 Cheese Slices

• 2 Tomatoes sliced

• 1 Cucumber Sliced

• 8 pieces of Chicken Salami

• 2 Tbsp Pizza pasta Sauce

• 2 Tbs Green Chutney

• 4 Tbsp Butter

• 2 Lettuce leaves. 

• 1 Tsp Black pepper 

Here We Go:

• Take 2 Slices and spread Pizza & pasta Sauce on it. 

  

• Take 2 more slices and spread Butter on it. Spread Green Chutney on top of the butter slice. 

  

• Arrange a lettuce leaf on pizza pasta sauce slice. Keep 4 Slices of cucumber on the lettuce leaf. 

  

• On top of cucumber slices, put 4 tomato Slices. 

• Arrange four slices of salami on cucumber. And top it with a cheese slice. Pre

• Cover the sandwich with the green chutney slice. If you don't like green chutney, then you can use Mayo in its place. 

  

• Heat a pan or tawa. Brush it with butter. Roast sandwich on both the sides till crisp. Enjoy with Hot tea or coffee in winters and milk shakes and cold coffee in summers. 

  

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Preparation Time 10 min

Cooking Time 3 minutes

Makes 2 Sandwiches

Chana Dal Kebabs ( Split Chickpeas)

Chana dal kebabs (Split Chickpeas) are healthy and flavourful as they have goodness of veggies combined with proteins of lentils. These are perfect as starters. Do include them in your next dinner party. You can prepare them in advance and keep in the refrigerator in an airtight containerThese stay Good for four to five days in the freezer Compartment. These are my dear hubby 's favorite starters. Most of the time he helps me in cooking them. This recipe was on my blog list for such a long time. But somehow got delayed. It is a simple recipe and anyone can try their hands on it. 

We Need:

• 200 gm Chana Dal

• 2 Boiled Potatoes

• 3 Slices Bread. 

• ½ Cup Finely Chopped Carrot

• ½ Cup Finely Chopped Beans

• 1 Onion finely Chopped

• 2 Green Chillies Finely Chopped

• 2 Tbsp Coriander leaves finely Chopped

• 1 Tbsp Mango Powder ( Amchoor) 

• 1 Tsp Freshly grounded Black Pepper powder

• 1 Tbsp Red Chilli Powder

• 1 Tbsp Dhania Powder

• 1 Tbsp Anardana Powder

• 1 Tbsp Salt. Or to taste

• Oil for frying. 

Let us Start:

1. Soak Chana Dal overnight in water. Next day drain the water and grind the Chana dal finely adding a  little water. Beat it well till the colour of the dal appears lighter and it looks fluffy. The air incorporated will make the kebabs soft from inside and will enhance the taste. 

2. Grate boiled potatoes and add to the ground dal. 

3. Also grind bread slices in a grinder jar. 

4. In a mixing bowl add ground Chana dal, potatoes, bread and all the powder spices. 

5. Also add chopped carrot, beans , onions , green chillies and coriander leaves. 

6. Mix everything together and it will form a dough . 

   

7. Take small balls and roll them between palms of your hands giving it a cylindrical shape. You can also shape them like a tikki. 

   

8. Heat oil in a pan and deep fry these kebabs . Keep the oil on medium heat. If you fry at high temperature it will be burnt from outside. At medium heat the kebabs will be well cooked from inside and crisp from outside. 

   
   

9. Drain them on a tissue and serve hot with green chutney and tomato ketchup. Enjoyyy

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