Friday, March 21, 2014

Tikki choley

Potato cutlets with curried chickpeas, mint chutney and tamarind chutney
The evergreen Indian street food, Aloo tikki is loved by all, big and small. Spiced potato cutlets fried to perfection to give a crispy exterior and a soft interior. Growing up it was mesmerizing to see these beauties being made on the street - on a large iron griddle with loads of oil in the center and the clanking of spatula, as the 'chaat waala bhaiya' quickly crisps them in the sizzling oil just before handing it to you with a generous helping of those tangy chutneys. 
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

  1. Serve as a starter with green and tamarind chutneys 
  2. Serve as a chaat sprinkled with the two chutneys and seviyan, onion, fresh coriander, green chilies. 
  3. Serve with choley and two chutneys. 
  4. Serve as a burger inside buns with onion rings and chutneys.

Pindi choley
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
  1. 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. 
  2. 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. 
  3. 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. 
  4. In another pan heat oil and add the whole spices. Let sputter for 30 seconds and carefully add the spiced choley to it. 
  5. 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. 
  6. Garnish with sliced red onions and slit green chilies.

Shallow fry Aloo tikki in a flat tava till golden and crisp

Aloo tikki with chana dal filling
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

  1. Boil potatoes till soft. Drain.
  2. Peel and mash well while still warm.
  3. Dip bread slices in water and squeeze out all the liquid. Mash along with potato.
  4. 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.
  5. Drain the chana dal and stir fry in a tsp oil with salt and cumin powder till cooked through but crisp.
  6. 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.
  7. Shallow fry these on medium high till crisp and brown on both sides.
  8. Serve hot.

No comments:

Post a Comment