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.
Zaika Restaurant Review
This past week, we dined at a vegetarian-friendly restaurant called Zaika in Central London. As we walked in, the decor instantly created a Rajasthani Palace ambience with its high ceilings, beautiful drapes, carvings and antique figures. I instantly began dreaming of the feast to come, but beforehand I very much enjoyed their Espresso Martini. Let me say it is one of the best I have had! 🙂
We began our feast with a simple daal (lentil) coconut micro-soup. It was presented so beautifully in a shot-sized soup cup with a bite-size bhajia on top: it was just simply heart warming! Soon afterwards, we nibbled on a selection of starters; my favourites were the grilled goats cheese and Aloo (potato) chaat…. so delicious with a delicate spice note. Though I have had these dishes before at other restaurants, Zaika incorporated different lentils, fruits, and vegetables to make your taste buds tickle and the ingredients came together so well.
As we moved on to our mains, one dish that really had that ‘wow’ factor was the biryani: it was served in traditional style with a pastry cover. As we cracked the pastry open with a tap of our spoon, ooooh that steam and wonderful aroma of the various spices oozed out. While enjoying all intricate flavours, I wondered where did this dish originate. However, I had to wait until a later time to satisfy my curiosity and I continued indulging in yet more of the delicious biryani, cheese naan, paneer curry, and raita.
To finish off the night on a sweet note, we tried a selection of desserts. I was quiet impressed with rosewater and vanilla crème brûlée. Delish! The essence of rose-water was well-balanced and definitely took it back to a traditional Indian dessert.
Overall, the dining experience at Zaika was excellent: not only because the food was great, but the staff service was impeccable and we were among great group of people! It is definitely somewhere that we are going to come back to!
Biryani
Now going back to my curiosity about biryani. While having a chat with my father-in-law, he mentioned that biryani did not even originate in India. Apparently, it originated in Persia and might have taken many centuries to arrive in India. The actual name refers to the cooking style of “fried before cooking”. There are so many variations of biryani that exists today, but they are generally cooked in two different ways.
In one, both the meat/vegetables and rice are cooked separately and then layered and baked. Here you can cover the dish with filo or puff pastry to retain the moisture.
In another, the meat/vegetables is marinated in a mixture of spices for a few hours and then mixed with the biryani rice cooked over low heat.
I have eaten biryani cooked with both techniques and appreciate both: the taste and texture are similar but you can’t beat the pie-style pastry top! Now actually cooking it….it’s a bit of work, but definitely on my to-do list! 🙂
Long Beans Dry Curry (Chorri Shaak)
The other day, I had the pleasure of going ‘Indian grocery’ shopping to with my mother-in-law at one of the plethora of stores in North West London. It’s always an adventure when I go shop with her as I get to learn so much about Indian spices, lentils, and flours. I remember when I was growing up, my own mother trying again and again to explain the same things to me but it was so irrelevant to me. Years on and I seek out every opportunity to learn from people’s mothers.
Anyhow on this shopping experience, I bought myself a variety of Indian vegetables and my mom directing me over Skype, I made a Gujarati meal for dinner.
Serves 2-3; Total time 25-30 minutes
Ingredients:
2 medium potatoes (new or baby ones work best), cut into small cubes (yields 1 1/4 cup worth)
1 bunch long beans (chorri), cut into small 5mm lengths (yields 2 cups worth)
1 tsp oil
1/2 tsp salt or to taste
1/2 cup water
handful of fresh coriander leaves, chopped
Spice batch #1
1/2 tsp cumin seeds (jeera), 1/2 tsp of ajwain (ajmo), 1 tsp sesame seeds; pinch of turmeric powder (haldi) and asafoetida (hing)
Spice batch # 2
3/4 tsp chili powder, 1 tsp ground coriander-cumin powder (dhana jeera)
1. Heat oil in a pan until hot but not smoking. Temper the oil with Spice Batch #1. Add the potatoes and long beans. Add salt, stir and cook on medium heat for a minute or so.
2. Add water and turn the heat medium-low, cover and cook for 10-12 minutes. The water should be fully absorbed by now.
3. To finish off, add Spice Batch #2 and give it a quick stir. Let the flavours develop for a few minutes and sprinkle the chopped coriander leaves. Dish is ready to serve with chapatis. The reason you wait to add the second batch of spices until the end is so that you don’t burn the spices and doesn’t darken your vegetable curry.
For the first time, I was truly satisfied with my chorri shaak. Even my husband really enjoyed it! 🙂
My Dum Aloo (Potato Curry)
I think I first made this dish when my sister taught it to me 6-8 years ago. Thanks sis! 🙂 I have adapted this recipe to make it easier, quicker, and healthier. Over the years, my friends have loved this dish, especially my favorite Atlantans! 🙂 As I am not around to make it for them now and on special request, I have decided to post the recipe! There are many variations, but here is my twist!
Serves 2/ Total time 35-40mins:
Ingredients:
10-12 baby potatoes or new potatoes, halved
2 garlic cloves and 1/2 inch ginger, made into a paste
1 large onion, roughly chopped
1 cup tomato sauce (US) or passata (Italy) or chopped tomatoes, pureed (for once, fresh is not best)
3 tbsp plain yoghurt
3 tbsp heavy cream/double cream
1 tbsp oil
1 tsp of dried methi (fenugreek) leaves
1/2 green bell pepper, big chunks (optional)
Spice batch #1
2 cloves; 3 bay leaves; 2 green cardamoms ; 1/2 piece cinnamon stick (3-4cm); 1 dry red chilies; pinch of turmeric powder (haldi) and asafoetida (hing)
Spice batch # 2
1 tsp chili powder, 1 tsp garam masala, 1 tsp ground coriander-cumin powder (dhana jeera); pinch of nutmeg; salt to taste
1. Prepare potatoes: scrape the potatoes with knife slightly. Be sure not to remove all the skin. With a fork, pierce the potatoes all over to eventually allow the flavours to penetrate. Boil them for 10-12 minutes in salt water.
2. While the potatoes are boiling, puree the onion.
3. Heat the oil in a pan until hot but not smoking. Temper the oil with Spice Batch #1, onion puree, and garlic & ginger paste. Saute the onions on a medium-low heat until they are brown (but not burning at the edges) and when the oil begins to separate. (over 5 mins).
4. Add the tomato puree and Spice Batch # 2. Continue to cook out for about 5 minutes. Now add the potatoes and yoghurt. At this point, you can also add the bell pepper chunks if you wish. Turn the heat low, cover and simmer for 20 minutes.
5. To finish off, add the cream and dried methi(fenugreek) leaves. Let the flavours fuse together for a minute and you are ready to serve with rice, naan, or chapatis.
For more of an authentic touch, you can par boil the potatoes for 5 minutes and roast them in the over for 20 minutes. This is a healthier option to the traditional deep-fried method.
Try at home and let me know your thoughts on this simplified method of dum aloo!
Oven-Baked Indian Samosas
Growing up whenever I craved an Indian dish or snack, all I had to do was to tell mom…and abracadabra..it was ready for me to devour 🙂 I guess that’s why I didn’t really find a reason to learn back then. Now that I crave Indian food so often and mom is thousands of miles away, I am taking the initiative and quite intrigued to learn how to make various Indian treats. Specifically those that you don’t have to give up eating sweet items or cheese for rest of the month to keep the balanced diet on track!
So on that note, I wanted to make a healthy Indian savoury afternoon snack for my food-savy husband when he got back home from work and that too with just the ingredients I had at home. I really did not have much and the luck of the English weather meant it didn’t make sense to go out to get stuff…hmmm….what do I do?
I decided to experiment with oven-baked samosas. I have never had them before, but I was sure they couldn’t be that bad compared to the fried ones.
The moment of truth: six samosas on plate with coriander chutney. I watch as my husband picks one up and take a bite. I am a nerve wreck, not knowing how they will taste and what he will think of it. He uttered, “hmm….good..really nice.” That was a sign of success! 🙂
So here is how I created them (for the first time I wrote down my ingredients and methods while preparing so that I could share it if it was a successful experiment :))
Serves 2-3 (6 medium size samosas)
Prep Time: 25-35 minutes
Cooking Time: 20-25 minutes
Samosa Dough:
1 cup plain flour/all-purpose flour; 1 tbsp olive oil; ¼ tsp salt; ¼ cup water
1. Mix everything except the water in a bowl. Pour the water little at a time until all combined in form of a semi soft dough. You may not need all the water.
2. Divide the dough in three equal parts and set aside.
Samosa Filling: (it looks like a lot of ingredients, but they are mostly all spices)
2-3 medium potatoes, boiled and roughly mashed***
1 tsp oil
1/4 tsp of cumin seeds (jeera), pinch of turmeric powder (haldi) and asafoetida (hing)
Paste of 1 garlic clove, 1cm ginger and 1 green chilli (or 1 heaped tsp of paste)
2 stalks spring onions, chopped (can also use onions)
¼ tsp each of garam masala, coriander-cumin powder (dhana jeera), salt, and lemon juice
½ cup mix of sweetcorn and peas
handful of chopped coriander
***Tip: Fastest way to boil potatoes is to place washed potatoes in a grocery bag, tie a knot and place in microwave for 3-5 minutes.
1. Heat oil over medium heat in a non-stick pan. Add cumin seeds and pinch of turmeric powder and asafoetida. Add onions and ginger, garlic & chili paste. Saute for a few minutes.
2. Add the sweetcorn, peas, garam masala and coriander and cumin powder. Cook for a few minutes. Switch off stove.
3. Add potatoes, lemon juice, salt (to taste) and fresh coriander to the mix. Set aside.
Assembly:
Preheat oven to 180°C/350°F
1. Roll out a dough ball to 6-8inch diameter circle or just thicker than a coin. Cut down the middle to create a semi-circle. Take one piece, brush (or use finger) the edges and form a cone. Seal it by pressing firmly along the dampened edge.
2. Place 1/6 of the filling in the cone and seal with a tooth of fork.
3. Repeat until all six are prepared.
4. Place in oven for 20-25 minutes: about 10-12 minutes on each side. If you are preparing to serve later: cook in oven for 12-15 minutes initially and then heat for 10 minutes in the oven at time of serving.
There is a satisfying crispy texture, but obviously not the same as the fried one. You can also try different type of filling by adding/substituting other vegetables you like.
If you love samosas and want to have them often, this is a great healthy option. How did yours turn out? What worked well? What would you change?
Coriander-Coconut Chutney
This chutney can be used on sandwiches, crepes, toasts, to coat veggies or mock meat..really anything you want to use it for. It’s very versatile. I am not quiet sure of the exact measurements as I was only experimenting. Here is what I think I did. Next time when I make it, I will be sure to note my exact measurements. 🙂
Makes about 1/2 cup:
3/4 cup chopped coriander; 1 clove garlic; 1 small green chilli; 1/2 inch ginger; 6 tbsp coconut milk; 1/2 tsp of lemon juice; salt and pepper to taste; (1tbsp of roasted chana dal for crunch, optional)
1. Put all this into a blender and blend until sauce like texture.
VegDelights 