85. a cool chaat on a hot day
Ekadashi is just round the corner and again its what shall I make for dinner besides the normal sabudana khichdi or moriyo. Perhaps by Friday I will come up with a new idea, but in the meantime let me share this recipe with you. Last Ekadashi I made aloo tikkis which my mum use to make.We use to have it with a variety of chutneys. Just a few minutes before dinner, I decided to make it into a more exciting and filling chaat. It tasted good, and was filling also. If you make it on a normal day, you can use thin sev instead of the farari chevdo. I bought ready made farari chevdo. You can use potato sticks or potato crisps instead of the chevdo.
There is something heavenly about combining yogurt and date chutney. Don’t you agree?
ALOO TIKKI CHAAT
For the tikkis :
3 cups boiled and mashed potatoes (about 4 medium potatoes)
2 tbsps sabudana (tapioca balls,sagu)
3 tbsps chopped fresh coriander
1 to 1¼ tsp salt
1½ tsp sugar
2 tsps lemon juice
1 tbsp sesame seeds
1 tsp coarse pepper powder
1 tsp ginger paste
1 tsp green chilli paste
¼ to ½ tsp red chilli powder
½ cup coarse peanut powder
2 tbsps tapioca or arrowroot flour
oil for shallow frying
To serve :
2 to 3 cups yogurt
¼ tsp salt
½ tsp sugar
½ tsp red chilli powder
1 cup date chutney
1 cup coriander mango chutney
farari chevdo or potato sticks or potato crisps
- Soak the sabudana in 1 cup of water for nearly 30 minutes. Drain out the water using a sieve.
- Put the mashed potatoes in a mixing bowl. Add all the ingredients for the tikki to it.
- Mix very well.
- Divide the mixture into 16 parts. Make each part into round thick tikki just like a patti. You will need to grease your hands occasionally with oil.
- I prefer to keep the tikkis in the fridge for about an hour to make them more firm.
- Put some oil in a wide frying pan on medium heat. When it gets hot, gently place the tikkis into the hot oil. The number of tikkis you can cook at a time depends on the size of the frying pan. I could make 8 at a go.
- Let one side get golden brown and then flip them all gently. Cook the other side too till it is golden brown.
- Place the cooked tikkis on a kitchen towel to drain out the excess oil.
- Add salt, sugar and chilli powder to the yogurt and mix.
- To serve, put tikkis on a plate. Add yogurt. Top each tikki with green chutney and date chutney.
- Sprinkle farari chevdo or potato sticks or potato crisps on top and serve.
- Its best to peel the potatoes and mash it while they are hot. This way you get a more softer mash. use a fork to peel the potato. Meaning, hold the potato with the help of a fork.
- Adjust salt and chillis according to your taste.
- Some people don’t like peanuts. Use cashew nut pieces instead.
- For the coarse peanut powder, I roasted the peanuts at 150°C for 20 minutes. Let it cool, remove the skin and put them in a bag. Mashed it with a rolling pin to get a coarse powder. But be careful, the bag may tear! Gentle is the magic word.
- Can serve tikki on its own with chutney as a snack.