Aloo Tikki Chaat (Potato Patties Snack)
So this dish may seem very complicated and time-consuming. Yes, if you make everything from scratch. But if you have part of the Assembly Ingredients (below), such as the chutneys and sev readily available (thanks to your mom and mom-in-law), it’s super quick and easy to prepare. Otherwise, the chutneys and sev are readily available from any local Indian shop or even in the International section of local supermarkets (at least it is the case here in London :)). Alternatively if, like me, you want to make the chutneys yourself and have them to hand for later use in snacks, it’s quite simple and uses very few ingredients.
I was really craving this chaat as we were going to watch a Hindi fim later that evening. In the US, I would generally be able to buy samosas at the theatre hall. However, my husband quickly pointed out to me that it is not the case in London. Therefore I had to satisfy my craving by making my chaat at home beforehand and unfortunately the extra one packed away for devouring during the intermission was quickly eaten by our starving friend during the car journey! 🙂 This Aloo Tikki Chaat was such a yummy treat!!! mmm..mmm.. and more mmmmmmmmm!
Serves 3; Total time: 30-40 minutes
Potato Patty Ingredients:
3 large potatoes, boiled and mashed
2 tbsp bread crumbs (tub or fresh)
1/2 small onion, finely chopped
1 green chili, finely chopped
1/4 tsp red chili powder
1/2 tsp coriander-cumin powder
1/4 tsp amchoor (mango) powder (or more lemon juice)
1/4 tsp garam masala powder
1 tsp lemon juice
handful of fresh coriander leaves, chopped
Salt and pepper to taste
Method
1. Combine all the ingredients above and to make a smooth dough.
2. Divide dough into 12 portions and make a ball, then flatten it to get a pattie shape. I used cutter ring to make perfect circle patties.
3. On your grill/griddle machine, spray oil on plates . Place the potato patties on the plate and cover the top. Grill until golden brown. This should be about 8-10 minutes. Alternatively, if you don’t have a grill/griddle machine, heat some oil in a pan and shallow fry on both sides to a golden brown color. Set aside.
400 g can – chick peas, drain water and wash well
1/2 onion, chopped finely
1 tomato, chopped
Spice Batch 1: 1/4 tsp – Cumin seeds; 1/4 tsp – Hing powder; 2 cloves; 1 cardamom; 1 small cinnamon stick; 1 bay leaf
Spice batch 2:1 tsp coriander-cumin powder; 1/4 tsp red chili powder; 1/4 tsp turmeric powder; 1/2 tsp amchoor powder; 1/4 tsp garam masala powder
1 ) Add 1 tbsp of oil to a pan. When hot, but not smoking add Spice Batch #1. Temper for roughly 25 seconds or until the spice aroma is released. Then add onions and fry untill golden brown (at least 5 minutes).
2 ) Add spice batch #2 and fry for a 30 more seconds. Add tomato and cook for 2-3 minutes. Add chickpeas, 1/2 cup water and bring to a boil. Smash the chickpeas roughly with stirring spoon. Add salt to taste and simmer covered for 10-12 minutes.
Assembly Ingredients:
1/2 cup beaten plain yogurt
1/4 cup tamarind-date chutney
1/8 cup green coriander chutney
1/4 cup fine sev
handful coriander leaves
1. Lay 4 aloo tikkis (potato patties) on a plate, add the Choley (chick-pea curry) on top then add 2-3 tbsp of yogurt, 1 tbsp of coriander and tamarind chutney. Generously sprinkle sev and coriander. Repeat for other 2 starter dishes.
Mediterranean Style Chickpeas & Spinach
One of the many great restaurants in Atlanta is Cafe Istanbul, serving fantastic vegetarian Turkish food. I really enjoyed this dish there and decided to make it at home so I don’t need to fly across the world each time the craving hits me 🙂 It is delicious, abundantly nutritious, and quick to prepare.
Serves 2/Total Time: 25 minutes
Ingredients:
14 oz can of chickpeas, drained or 8 1/2 oz of cooked chickpeas
150 g of spinach, chopped
2 tbsp of fresh parsley, chopped
1 tsp cumin seeds, jeera (We indians love our jeera but remember its not an Indian dish!
2-3 garlic cloves, finely chopped
1 medium onion, chopped
1 tsp of coriander-cumin powder, dhana-jeera
1/2 tsp of cayenne pepper
pinch of nutmeg (freshly grated is best)
1/4 tsp of salt, or to taste
1 tsp oil
2/3 cup basmati rice, boiled
Yoghurt Accompaniment:
1/2 cup greek yoghurt (plain would work as well); 1/2 cucumber, grated; salt and pepper to taste, mint paste or fresh (optional)
1. Heat oil in pan. Temper the oil with cumin seeds for 20 seconds, then add garlic and onions. Saute for 5 minutes on a medium heat until onions are yellow/brownish.
2. Add the chickpeas, coriander-cumin powder, cayenne pepper, nutmeg, and salt. Stir and warm through for a few minutes.
3. Now add chopped spinach and parsley and simmer with lid closed on low heat for 10-12 minutes, stirring occasionally.
4. Prepare rice by placing rice in big pot of salted boiling water. Drain after 8-10 minutes. Rice is ready.
5. Prepare yoghurt accompaniment by mixing all the ingredients.
6. Serve the dish with rice and yoghurt!
What do you think? How did yours turn out? For the Atlantans, does it live up to the restaurant standards? What would you change?
VegDelights 