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Am an open book.. a big time foodie.. an aspiring chef... who has a thirst for knowledge.. loves traveling...loves making friends.. is passionate about writing...wants to capture life through photography...is a loud mouth..a chatterbox...a self proclaimed Bohemian..and the world is my oyster !!!!

Monday, September 19, 2011

Aloo Tikki/ Ragda Pattice - (Normal & Low Cal Version)



Ingredients For Tikki

4 medium - Potatoes, boiled
1/2 of a - Onion, finely chopped
2 - Green chili, finely chopped
2 tbs - Coriander leaves, finely chopped
4tbs – All purpose flour/Corn flour/bread crumbs
4tbs – Lemon juice

1 tsp - Red chili powder
1/2 tsp - Coriander powder
1/2 tsp - Amchoor powder
1/2 tsp - Roasted jeera powder
1/2 tsp - Garam masala powder
Salt to taste

Method

Boil potato with the skin. Discard the skin and mash potato finely, mix and knead to make smooth dough. Now add all the masala powders, lemon juice, salt to taste, onion, green chili and coriander leaves. Mix well. Now take a small portion of potato dough, make a ball, and then flatten it. Heat a skillet with enough oil to submerge half the side of a tikki. Coat the tikki in cornflour or all purpose flour or bread crumbs then place in the oil and shallow fry on both sides to a golden brown color. Take off the pan and drain in a paper towel. For low-calorie version, take some olive oil in your hand smear it and then take the dough and make the patties, don’t coat on flour and dry roast the tikkis on the pan. Set aside.

Dry Roasted Low-Cal Tikki


Ingredients for Chole

1 can 15 0z  - Chick peas/Garbanzo beans/Ceci
1/2 - Onion, chopped finely

3/4 – Big Tomato, chopped1/2 tsp - Fennel seeds
1/2  tsp - Coriander powder
1 tsp - Red chili powder
1/4 tsp - Turmeric powder
1 tsp - Amchoor powder
1/2 tsp - Garam masala powder
1/4 tsp - Cumin seeds
1/4 tsp - Asafoetida
2 - cloves
2 – Big black cardamom
1 small - Cinnamon Stick
1 - Bay leaf

Method

Heat oil in a skittle, add cumin, cloves, cardamom, cinnamon , bay leaf and asafoetida. Let the spices give out the aroma. Then add onion and fry till golden brown. Add coriander, red chili, turmeric, garam masala and Amchoor powder. Fry for a second. Add tomato and cook on low heat till tomato is well cooked and oil separates. Add cooked channa, little water and bring to a boil. Smash little channa, simmer; add salt to taste and cook till all the water is used up and semi dry. Take off the stove.

Assembly

1/4 cup - Beaten yogurt
1/4 cup – Sweet Sauce/Tamarind Chutney
1/4 cup - Spicy Green Chutney - I (For Chat Items)

1 tbsp - Onion, chopped
½ tsp Chaat masala
Little ginger julienne and coriander leaves

In a serving plate, place tikki, little choley over it, then drizzle with yogurt and chutneys. Sprinkle onion, ginger and coriander leaves. Garnish with some more red chilli powder, coriander powder and chaat masala. Serve immediately

Variation: Use Yellow Vatana/ Dried yellow peas instead of garbanzo beans, don't add the tomato. And while assembling, don't add the Yogurt. 


I have sent this entry to the event Hibernative Foods hosted by Tickling Palates  



5 comments:

Jay said...

Ahh...I love this..Now you've gotten me craving for this too..:P
Tasty Appetite

Vaidehi Satish said...

Deepika....Though I have not had the chance to see all your recipes, I must admit that I have enjoyed reading the few I have already gone through. Keep up the good work.

Check the link below

http://mom-daughterduoskitchen.blogspot.com/p/online-awards.html

Vaidehi Satish said...

Here you go another one....just for the energy

http://mom-daughterduoskitchen.blogspot.com/p/online-awards.html

Radhika said...

Thanks for sending them my Way Deepika. I have published it in the running roundup.

Lady (Go)diva !!! said...

Thanks :)