Archive for October 31st, 2010


Aloo Tikki Chaat (Chole Aloo Tikki / Dahi Tikki)

Ingredients: (12 Tikki)

Stuffing Masala:

  • Green Peas                       :  1 cup
  • Water                               :  1/2 cup
  • Ghee                                :  1 table spoon
  • Cumin Seed (Jeera)           :  1/2 tea spoon
  • Hing                                 : A pinch
  • Dhaniya powder               :  1 tea spoon
  • Besan                               :  1 table spoon
  • Grated Ginger                   :  1 tea spoon
  • Green Chilly                     :  1 medium size
  • Red chilly powder            :  1/2 teaspoon
  • Garam masala powder      :  1/2 teaspoon
  • Salt                                   :   1 tea spoon
  • Coriander leaves (Hara Dhaniya) for flavour

Aloo tikki:

  • Potato (Aloo)                    : 5 medium size
  • Bread slices                      : 5
  • Corn flour                        : 2 table spoon
  • Oil for frying

Chole:

  • Chole                               : 1 cup
  • Water                               :  3 1/2 cup
  • Tomatoes                        :  4 medium size
  • Onion                              :  2 medium size
  • Oil                                   : 1 table spoon
  • Green chilly                     :  2 medium size
  • Cumin Seed (Jeera)           :  1/2 tea spoon
  • Dhaniya powder               :  2 tea spoon
  • Red chilly                         :  3/4 tea spoon
  • Garam masala powder      : 3/4 tea spoon
  • Salt                                  :   2 tea spoon
  • Grated Ginger                  :  1 tea spoon
  • Coriander leaves for garnishing

Method:


Stuffing Masala:

  • Add green peas and water in a pressure cooker.
  • Boil them with 2-3 whistles on high flame.
  • Open the lid after 10 minutes and keep it aside for cooling.
  • Filter out the green peas with a help of sieve(chalni) and mash them lightly.
  • Add ghee in a fry pan and keep it on a medium flame for 1 minute.
  • Add asafetida (hing) and jeera to it and wait for a 30 seconds.
  • Add dhaniya powder, red chilli powder and garam masala powder to it.
  • Add besan to it and mix it well, till it gets golden reddish in color.
  • Add mashed peas, salt, chopped green chilly, grated ginger and grated coriander leaves to besan mixture.
  • Mix them well and keep the fry pan on medium flame for 1 minute.
  • The stuffing is ready.

Aloo Tikki:

  • Boil, peel and mash potatoes well.
  • Dip the bread slices in water for 5 secs.
  • Take the bread slices out of water and squeeze out the water completely from them.
  • Take the mashed potatoes and these bread slices into a bowl and knead well to get the dough.
  • Divide the dough into balls.
  • Press each ball with hand so that it would make into a round shape.
  • Place the stuffing in it and close the balls so that it should not come out while frying as shown in the snap shot.
  • Put oil in a kadai and heat it well.
  • Once the oil is hot,  fry the stuffed balls(tikkis) in it till they get golden brown on both sides.
  • Take out the tikkis from the oil and put them on a tissue paper to drain the excess oil out.

Chole: (http://littlebangalore.com/2010/10/31/chole/)

  • Wash and soak chole for about 6 – 8 hours in water.
  • Place them in a pressure cooker and water to it.
  • Boil them on high flame with 6 whistles. Make sure the chole are soft. Boil more if needed.
  • Chop tomatoes and onions and grind them a mixer to get a paste.
  • Heat oil in a kadai.
  • Add cumin seeds, dhaniya powder, red chilly powder, garam masala and grated ginger to the oil.
  • Fry them for 30 seconds.
  • Add tomatoes and onion paste to it.
  • Add salt to it.
  • Let them cooked properly over medium flame for 15-20 minutes.
  • Add the boiled chole, water if required and mix well.
  • Cover and cook on medium heat for 3-4 minutes.
  • Add coriander leaves for garnishing

Serving Options:

  • Prepare dhaniya chutney and imli chutney/tomato ketchup.

Option 1: Aloo Tikki Chole

  • Put an aloo tikki in a plate.
  • Pour the chole on the aloo tikki.
  • Spread dhaniya chutney and imli chutney on them.
  • Sprinkle chopped onions and coriander leaves.
  • Serve hot. :)

Option 2: Dahi Tikki

  • Put an aloo tikki in a plate.
  • Pour blended curd on the aloo tikki.
  • Spread dhaniya chutney and imli chutney on them.
  • Sprinkle chopped onions and coriander leaves.
  • Serve hot. :)

Option 3: Burger

  • Place the aloo tikki between bunn slices with onion and tomato slices.
  • Add dhaniya chutney/imli chutney/tomato ketch up as well.


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Chole

Chole:

Ingredients: (for 5 people)

  • Chole                               : 1 cup
  • Water                               :  3 1/2 cup
  • Tomatoes                        :  4 medium size
  • Onion                              :  2 medium size
  • Oil                                   : 1 table spoon
  • Green chilly                     :  2 medium size
  • Cumin Seed (Jeera)           :  1/2 tea spoon
  • Dhaniya powder               :  2 tea spoon
  • Red chilly                         :  3/4 tea spoon
  • Garam masala powder      : 3/4 tea spoon
  • Salt                                  :   2 tea spoon
  • Grated Ginger                  :  1 tea spoon
  • Coriander leaves for garnishing

Method:

  • Wash and soak chole for about 6 – 8 hours in water.
  • Place them in a pressure cooker and water to it.
  • Boil them on high flame with 6 whistles. Make sure the chole are soft. Boil more if needed.
  • Chop tomatoes and onions and grind them a mixer to get a paste.
  • Heat oil in a kadai.
  • Add cumin seeds, dhaniya powder, red chilly powder, garam masala and grated ginger to the oil.
  • Fry them for 30 seconds.
  • Add tomatoes and onion paste to it.
  • Add salt to it.
  • Let them cooked properly over medium flame for 15-20 minutes.
  • Add the boiled chole, water if required and mix well.
  • Cover and cook on medium heat for 3-4 minutes.
  • Add coriander leaves for garnishing
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