500 g potatoes, boiled and mashed 100 g chanadal, boiled 1 teaspoon salt ½ teaspoon red chilli powder ½ teaspoon ginger paste 1 green chilli, chopped ¼ cumin seeds A pinch of asafoetida 1 tablespoon oil Oil for frying
1, Mix mashed potatoes and salt.
2, Heat 1 tablespoon oil in a pan , fry cumin seeds , ginger paste and green chillies for a minute.
3, Add salt , red chilli powder , asafoetida and boiled dal. Fry for 4- 5 minutes. Remove from heat and keep aside for cool.
4, Take small portion of the potato. Make a ball, flatten it fill in dal mixture. Fold the sides.
5, Apply oil on both the sides., fry this tikki on a hot griddle till it is golden red in color. Serve with mint chutney and tamarind chutney.
½ cup fresh mint leaves, chopped 2 green chillies , chopped 2 – 3 teaspoon lime juice 2 teaspoon sugar ½ teaspoon salt 1 onion, chopped
Combine all the ingredients and grind it to a fine paste in a mixer. Add little water if required.
Recipe 1 -Tamarind Chutney
50 g dried tamarind 1 cup ( 250 ml ) boiling water 2 teaspoon grated fresh ginger 1 teaspoon cumin powder 50 g jaggery, grated / chopped
Combine water and tamarind in a small bowl; stand for 30 minutes. Strain tamarind into small pan , pressing pulp to extract all liquid, discard tamarind pulp. Add ginger, cumin and jaggery to pan; bring to boil then immediately simmer, uncovered, about 5 minutes or until chutney / tamarind sauce thickens slightly. Strain sauce, serve with North Indian snacks.
Recipe 2 -Tamarind & Date Chutney
50 g dried tamarind 250 ml water 10 – 12 dates , washed ½ teaspoon cumin seeds , roasted ½ teaspoon red chilli powder ½ teaspoon black salt Salt to taste
Soak tamarind and dates in water for 1 hour. Remove seeds. Boil this extract for 5 minutes. Blend in a liquidiser and strain.
Add chilli powder , cumin seeds, black salt and salt to tamarind puree. Mix well and serve with AlooTikki and other North Indian snacks.