Hi Friends,
It has been a long vacation for me...some social obligations and some cute moments with my dear ones...anyway, now I am back and we will start with another chaat recipe...yes...the most popular Aaloo ki tikki. Here goes the recipe...
AALOO KI TIKKI (POTATO CHOPS):
INGREDIENTS:
Aaloo (Potatoes)
Ghee/Oil
Khatti meethi khajoor ki chutney
Green chutney
Dahi (Curd)
Cheeni (Sugar)
Bhuna jeera (Roasted cumin) powder
Lal Mirchi (Red Chili) powder
Kala Namak (Black salt)
Salt
Hara dhaniya (Coriander leaves)
Adrak Ginger) Juliennes
Hara mircha (Green chilies)
METHOD:
Boil and mash potatoes and make the chops of about 3" diameter and 1/2" thickness. Shallow fry these chops on a thick bottomed pan on a slow heat preferably with ghee.
Once the chops are golden brown and crisp, take them out on a tissue paper.
To serve arrange these chops on a plate and pour sweet curd for that you mix thick curd with sugar and pass it through a muslin cloth to give smooth texture.
Add khatti meethi khajoor ki chutney ( recipe I have discussed in my earlier posts) and some green chutney (again the recipe has been discussed so many times in my earlier posts).
Sprinkle bhuna jeera powder, lal mirch powder, kala namak and namak (plain salt). Garnish with chopped hara dhaniya, hari mirch and ginger juliennes.
TIP: If you have taste for desi ghee, use it..your tikki will be more tasty and crispy.
It has been a long vacation for me...some social obligations and some cute moments with my dear ones...anyway, now I am back and we will start with another chaat recipe...yes...the most popular Aaloo ki tikki. Here goes the recipe...
AALOO KI TIKKI (POTATO CHOPS):
INGREDIENTS:
Aaloo (Potatoes)
Ghee/Oil
Khatti meethi khajoor ki chutney
Green chutney
Dahi (Curd)
Cheeni (Sugar)
Bhuna jeera (Roasted cumin) powder
Lal Mirchi (Red Chili) powder
Kala Namak (Black salt)
Salt
Hara dhaniya (Coriander leaves)
Adrak Ginger) Juliennes
Hara mircha (Green chilies)
METHOD:
Boil and mash potatoes and make the chops of about 3" diameter and 1/2" thickness. Shallow fry these chops on a thick bottomed pan on a slow heat preferably with ghee.
Once the chops are golden brown and crisp, take them out on a tissue paper.
To serve arrange these chops on a plate and pour sweet curd for that you mix thick curd with sugar and pass it through a muslin cloth to give smooth texture.
Add khatti meethi khajoor ki chutney ( recipe I have discussed in my earlier posts) and some green chutney (again the recipe has been discussed so many times in my earlier posts).
Sprinkle bhuna jeera powder, lal mirch powder, kala namak and namak (plain salt). Garnish with chopped hara dhaniya, hari mirch and ginger juliennes.
TIP: If you have taste for desi ghee, use it..your tikki will be more tasty and crispy.
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