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Aloo Tikki with Mint chutney & Tamarind chutney

Posted Apr 09 2009 6:08pm


AlooTikki with Mint chutney & Tamarind chutney

Ingredients

For AlooTikki:

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

Method

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.

Mint 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

Method

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

Method

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

You need

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

Method

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.
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