Potato cutlets with curried chickpeas, mint chutney and tamarind chutney |
This versatile dish can be served in several ways and is a real comfort food for those cold and wet evenings. I am serving it today with choley and two varieties of chutneys. A real feast for Holi this year.
Serving suggestions
- Serve as a starter with green and tamarind chutneys
- Serve as a chaat sprinkled with the two chutneys and seviyan, onion, fresh coriander, green chilies.
- Serve with choley and two chutneys.
- Serve as a burger inside buns with onion rings and chutneys.
Pindi choley |
Ingredients: (serves 4)
1 cup Chickpeas soaked overnight and drained
3 cups water
salt to taste
2 tbsp coriander powder
1 tbsp anardana (pomegranate seeds) powder
1 tsp cumin powder
1 tsp garam masala
1/4 tsp black pepper powder
red chili powder to taste
1 tbsp oil
2 cloves whole
1 small cinnamon stick
1 black cardamom whole
- In a pressure cooker put soaked and drained chickpeas along with salt. Cook on high till the first whistle, then reduce heat to low and cook for 20 minutes.
- While the chickpeas are boiling take the rest of the powered spices in a moderately hot pan and dry roast on medium high heat till the color changes to a darker brown and the spices impart a gentle roasted aroma.
- Wait for 10 minutes before opening the pressure cooker. Now add the roasted spices to the boiled choley and mix well. Let stand for 5-10 minutes to let the flavors blend in.
- In another pan heat oil and add the whole spices. Let sputter for 30 seconds and carefully add the spiced choley to it.
- Cook on high while stirring constantly for about 5-7 minutes. If the dish looks too dry add some water. Remember that chickpeas are very high in fiber and absorb a lot of moisture. So if you serving the dish after some time make sure to adjust its consistency before serving by adding some boiling hot water.
- Garnish with sliced red onions and slit green chilies.
Aloo tikki
Ingredients: (make 8 tikkis)
4 large russet potatoes
1 tsp each cumin powder, mango powder and garam masala
Salt and red chili powder to taste
1 tbsp grated ginger
handful fresh coriander chopped fine
2 green chilies chopped fine
2 slices bread OR dry bread crumbs
oil for frying
For filling
1/4 cup Chana dal soaked for 1 hour
salt and cumin powder to taste
Other accompaniments to serve
Tamarind chutney
Mint chutney
Ingredients: (make 8 tikkis)
4 large russet potatoes
1 tsp each cumin powder, mango powder and garam masala
Salt and red chili powder to taste
1 tbsp grated ginger
handful fresh coriander chopped fine
2 green chilies chopped fine
2 slices bread OR dry bread crumbs
oil for frying
For filling
1/4 cup Chana dal soaked for 1 hour
salt and cumin powder to taste
Other accompaniments to serve
Tamarind chutney
Mint chutney
- Boil potatoes till soft. Drain.
- Peel and mash well while still warm.
- Dip bread slices in water and squeeze out all the liquid. Mash along with potato.
- Add all the other spices and fresh herbs and form a stiff dough. If dough seems too soft or watery, add some bread crumbs. Keep aside.
- Drain the chana dal and stir fry in a tsp oil with salt and cumin powder till cooked through but crisp.
- Take a portion of potato mixture in your greased palms and make a dent in the center. Put a tsp of stuffing in the center and close in the edges to enclose the stuffing. Press gently to form a cutlet. Repeat with all tikkis.
- Shallow fry these on medium high till crisp and brown on both sides.
- Serve hot.
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