471. Hara bhara tikkis/ kababs
home made is always delicious
My past 9 posts have been all sweet except for the cucumber coriander chaas. Its time to blog a savory dish. A few days ago I made some hara bhara tikkis. Loved the home made ones. I’ve had these tikkis or kebabs numerous times in different restaurants. Most of them have more potato than any other ingredient. With the home made one, one is in control of the ingredients.. add a bit more of what you like or less of the one you don’t like. Some people make them with potato and others add paneer. Restaurant experiences mostly tend to be good but sometimes they turn out to be a great disappointment. Most of the time the dish charge is not justified especially in the more expensive restaurants. We had ordered palak paneer at a restaurant sometime back and we literally found only 3 pieces of paneer, the rest was gravy! I find the less expensive restaurants or road side canteens or dhabas offer value for money. Isn’t it disappointing to order a mushroom pizza and find just a few slices or find that your veg lasagne costs the same as the meat one and the only veg you find in it are carrots and a few peas. Have you noticed how starters usually cost as much as the main dish? Usually starters are shared and the number of pieces limited! I remember ordering a salad which should have had walnuts, pomegranate, feta cheese and greens in it. What did I find? Two walnuts, 4 tiny cubes of feta cheese and no pomegranate. The reason being they didn’t have any! I usually don’t go for salads at restaurants as you land up paying more for the lettuce, usually its 3 to 4 times the price and above all I am not sure if they have washed the vegetables and fruits well. That does not mean I do not enjoy eating out. I do and we usually land up at tried and tested places.
Share you thoughts :
Do you find most restaurants over priced?
HARA BHARA TIKKIS/KABABS
Makes 24 small ones
For the tikkis :
2½ cups (approx 100g) chopped spinach
1 cup green peas, steamed or boiled
1 cup boiled and mashed potato ( about 2 potatoes)
½ cup finely chopped fresh coriander (dhania)
1 tsp green chilli paste
1 tsp garlic paste
1 tsp ginger paste
1 – 2 tsp chaat masala
1 tsp lemon juice or ¼ tsp amchur powder (dried mango powder)
1- 1½ tsp salt
3 – 4 tbsp chana flour (besan, chickpea flour)
oil for shallow frying
For the mint yogurt chutney :
¼-½ cup fresh mint leaves
1-2 green chillis
¼ ” ginger
½ cup yogurt
a generous pinch of salt
Preparation of the tikkis :
- Steam the spinach till it wilts.
- Squeeze out any extra water from it.
- Put the spinach, coriander and peas in a chopper and process it into a coarse paste.
- Take out the pea spinach paste into a bowl.
- Add mashed potato, chilli, ginger, garlic pastes, salt, lemon or amchur and chana flour.
- With wet hands, divide the mixture into 24 parts or the size you desire.
- Roll each part into a disc shape.
- Heat oil in a frying pan or tawa.
- Place a few tikkis and cook on one side till it is golden brown.
- Flip it over slowly and cook the other side till it is golden brown.
- Place the tikkis on a kitchen towel so it absorbs the extra oil.
- Serve hot with a chutney of your choice.
- Process the mint, ginger and chilli into a coarse paste.
- Add it to the beaten yogurt.
- Add salt and mix well.
- Add spices according to your taste.
- If you don’t have chaat masala, add a bit of garam masala.
- Add paneer instead of potatoes or add both, half half quantity.
- If you want to fry the tikkis/kababs, you can make them into oblong shape.
- Serve with chutney of your choice.
- I made the tikkis bite size. You may make them bigger if you like.
- Add fresh mint leaves to the tikki if you like.
|cucumber coconut pattis|
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