Aloo Tikki Archives | Sindhi Rasoi |Sindhi Recipes

Baked Potato Chilly snack

Alka Keswani — Sun, 14 Aug 2011 08:51:44 +0000

August is here..for Indians its a month of festivals..for Sindhis its special too…Apart from celebrating Independence day and Raksha Bandhan, Sindhi female fraternity is eagerly waiting for Teejri festival, a day of fasting for us. But before the fasting day approaches, let me (and you are invited too..virtually though !!!) indulge ….the cravings for some spicy, hot food never go out of fashion for me. So here it is baked potato chilly snack. The day I saw thisrecipe, I was impatiently waiting for some free moments to cook the spicy, delicious, chillies coated with potato mixture. But considering the look on the face my dear husband, who keeps reminding me of the increasing waistline, the fried snacks would have invited some snarls from him. So finally decided to compromise on the richness and went ahead with the baked version of the otherwise sinful snack. And how did they turned out?? Well, honestly speaking, though the crispness was missing, these tasted awesome. With the fact that only few drops of oil were used, these make a guilty free snacking option :-). And since its more of a layer of aloo tikki wrapped over mirchi pakora, I will call it as a Sindhi recipe with a twist 😉 Thanks Nitu Didi for this lovely recipe. I loved it !!! Print Baked Potato Chilly snack Prep time: 30 mins Cook time: 25 mins Total time: 55 mins Serves: 2 Ingredients 3 Green chillies, thick one, less hot variety Salt Amchoor powder or chaat masala Lemon/lime 1 small For the coating: 3 large potatoes 3 bread slices 2 green chillies chopped (Add less if you don't it less spicy) Salt as per taste Cumin seeds 1 tsp Chopped coriander leaves Few mint leaves (optional) Bread crumbs to coat (optional..I didn't used any) Method Rinse well and pat dry thick green chillies. Slit these all the way from Calyx to apex (top to bottom).Remove the vein with seeds. Sprinkle salt,amchoor powder and dash of lime/lemon juice, and set it aside for some time ( I prefer to keep these for 4-5 hours ). Meanwhile, boil, peel and mash potatoes (better grate these) making sure no lumps are there. Dip bread slices in water and squeeze well. Mash and add to the mashed potatoes.You can use bread crumbs instead . Add salt, cumin seeds, chopped chillies, coriander leaves and mint leaves (optional) and mix well. Divide the mixture into three , roll and flatten each portion. Cover each chilly with this layer and make sure you make a tight roll of it.You can roll these in bread crumbs or give and egg wash for that crispness.I baked without any crumbs or egg wash. Bake/grill the croquettes by placing these at equal distance from each other on a baking tray or non-stick tawa. Pour 1 tbsp oil over the croquettes and grill for about 10 minutes( time varies from M/w to M/w). Flip the sides and grill again for 8-9 minutes or till the croquettes appear golden in colour. If frying, simply fry in hot oil, over high flame for first few seconds and then on medium flame, till crust is golden brown in colour and the chilly inside is cooked . Serve immediately with Ketchup/yogurt dip or chutney of your choice. 2.2.1

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A Healthy Alu Tikki Chaat

Alka Keswani — Fri, 22 Oct 2010 10:53:42 +0000

Talking about a Mom’s worries, unanimously each of us would confess it to be feeding our kids just the right food. Healthy food options aren’t hard to find, thanks to blooming internet resources, cookbooks, Cookery shows etc. To cook those healthy recipes too isn’t a big problem but the toughest challenge is to feed the picky eaters. You sneaked in the lettuce leaf in their not-so-healthy burger and the smart pants just removed the lettuce and happily hogged the burger….plan failed 🙂 You put raisins in the cutlets , and the tiny tot without caring for table manners, spat it out from the mouth….Argh !!!! Next time you try to act more smart and chop the raisins, add to the cutlets and watch the kid eating a morsel..one bite, two bites..three bites..so far so good…..fourth bite and that chopped raisin hit the palate…..alarmed, the kid scrutinize the cutlet, finds two or three tiny pieces of raisins hidden in some corners of cutlet, accuses you of cheating, refuses to eat further…plan B failed !!!! You make his/her favorite garlic bread just because you want to get that vegetable soup down his/her throat. What happens?? Reluctantly few spoonfuls of soup are taken and rest of the tummy is filled up by garlic bread. The rest of soup sits in the bowl, mocking at you…and yeah not to forget that the dinner is given a miss. Double loss !!!! The tug of war continues..and so does the failure of many attempts….adding potatoes to a bottle gourd curry, and the lad end up eating just potatoes.The sneaked slices of carrots are picked out from vegetable sandwiches, the carrot paratha packed in a lunchbox comes back like an unstamped postal Envelope, the mixed vegetable subzi is simply refused to be honored by the young gentleman unless he catches some glimpses of paneer or potato.The cauliflower and potato subzi packed in the lunchbox, returns back, half eaten.. the leftover remaining half obviously being cauliflower. But then if kids are smart, mothers ought to be smarter..raise you hands if you agree 😉 So to win in this battle (Not to be a winner, but to make your kids eat healthy), some fool proof plans need to be sketched out.And one such attempt was to make my kid eat sprouts. He simply can’t stand a bowl of sprout salad. Though Usal (A curry made using sprouts) is fairly accepted by my kid, obviously I can’t rely on just that one option.Variety is the spice of life…isn’t it? So here comes, the healthy Alu tikki chaat with some sprouts , carrots , peas and french beans sneaked in potato tikki and topped with some beaten curd, khajur imli chutney and garnished with chaat masala and nylon sev….Yummmm ! The basic recipe of the tikki is highly inspired by Sia’s Stuffed Alu Tikki , with some modifications like, along with peas, I used parboiled sprouts, carrots, french beans and also I chose to mash everything together so that it becomes hard for the kid to leave out any stuffing 😛 Print A Healthy Alu Tikki Chaat Prep time: 30 mins Cook time: 30 mins Total time: 1 hour Serves: 3-4 A healthy Chaat made from boiled sprouts and potatoes, some veggies and spices, topped with flavored tangy yogurt dip. Ingredients Potatoes 4 Mixed sprouts or any sprouted lentils ½ cup Carrot 1 French beans 2 Peas, a handful Cumin seeds 1 tsp Ginger garlic paste 1tsp Green chillies 1-2 (Or as many preferred) Bread crumbs ¾ cup (Or grind 4 slices of bread and add) Salt as per taste Asafoetida (hing) a generous pinch Dried Mango powder (Amchoor ) ¼ tsp Oil to cook mixture 1tbsp Oil to shallow fry Tikkis Method Boil, peel and mash potatoes Boil the sprouts, chop the carrots and beans and boil them along with shelled peas it tender. Heat a pan, add 1 tbsp of oil, heat it, add Hing and cumin seeds. As the seeds change colour to darkish brown, add ginger garlic paste, Chopped green chillies and saute well. Add bread crumbs, mashed sprouts and vegetables and mix properly. Now add boiled potatoes and salt and cook for few minutes.Keep mixing to avoid the mixture from sticking at the bottom of the pan. Put off the gas and add Amchoor powder, some chopped fresh coriander leaves and mix again. You can lemon juice instead of Amchoor powder. Now let the mixture cool down a bit and divide it into 5 to 6 portions. Grease your palms with some oil and take each portion of the mixture and flatten it to make a Tikki (flat disk). Repeat the procedure for rest of mixture. Now shallow fry each tikki , in some oil, flipping it both sides so as to cook the tikkis till nicely browned. Arrange each tikki on a serving plate, top it with some beaten curd to which some salt is added, some green chutney, imli khajur chutney, a dash of chaat masala powder, coriander leaves and handful of nylon sev or any other farsan. Serve right away . #version# 2.2.1

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Aloo Tikki

Alka Keswani — Wed, 06 Feb 2008 01:32:25 +0000

Print Aloo Tikki Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Serves: 2 Easy aloo tikki recipe Ingredients Potatoes 2 Green chillies 2 Cumin seeds ½ tsp Bread slices 3 Salt to taste coriander leaves Oil for frying Method Boil potatoes, peel, mash them slightly Grind bread slices, along with green chillies in mixer grinder to obtain crumbs of bread Add it in mashed potatoes, also add salt, cumin seeds, coriander leaves and mash them together properly Take small portion of this mixture and make a tikki Fry it in hot oil till crisp golden brown.Drain extra oil on kitchen towel NOTE:first fry one tikki, if it cracks then either the oil is not properly hot or you need to add more bread crumbs in the mixture Serve hot with tomato ketchup or chutney of your choice 2.2.1

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