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Blogging Marathon# 47: Week 1/ Day 1 Theme: North Indian Starters Dish: Chole-Aloo Tikki Chaat We are starting our last marathon for this year and my theme for this week is 'North Indian Starters'. Starters/ Appetizers are not really my forte because most of Indian starters are deep fried and I try to stay away from deep frying. When I saw this theme, I knew this will give me a chance to research on North Indian starters that I can add to my repertoire. Valli hinted that we can made Chaats under this theme, so for the first day I...


Servings

34 serving

Total time

90 minutes

Cuisines

Courses


Ingredients

  • 2 potatoes
  • 0.5 cup Green Peas
  • 0.5 tsp seeds
  • 1 tsp Cumin seeds
  • 2 ~ 3 Chilies
  • 2 tbsps cilantro
  • 1 tbsp corn starch
  • to taste Salt
  • 2 cups chickpeas
  • 1 onion
  • 1 ~ 2 Green Chili
  • 1 tsp coriander
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp Amchur
  • 0.5 tsp Garam Masala
  • 2 tbsp tomato
  • to taste Salt Pepper
  • sev
  • Date Tamarind chutney
  • Green Chutney
  • yogurt
  • red onion

Method

  1. To make Chole: Heat 2tsp oil in a pan, add the onions and cook for 2~3 minutes or until translucent. Add the ground cumin, ground coriander, chili powder, amchur powder, garam masala and ½cup of water. Mix well and cook for 1~2 minutes.
  2. Next add the tomato puree and cook for 2~3 minutes, stirring frequently.
  3. Add the cooked chickpeas, salt and pepper; mix well and cook for 4~5 minutes, while lightly mashing the chickpeas with a potato masher. Set aside until ready to serve.
  4. To make Aloo patties: Heat 2tsp oil in a pan, add nigella and cumin seeds, once the seeds start to splutter, add the green chilies and cook for a few minutes.
  5. In a mixing bowl, combine mashed potatoes, green peas, cilantro, corn starch, salt and the tempering. Mix well and divide the mixture into 8 equal portions. Roll each portion into a round tikki and flatten it slightly.
  6. Heat a little oil on a nonstick tawa and cook the tikkis until lightly browned on both sides, about 2~3 minutes per side.
  7. To Serve: Place 2 tikkis in a serving bowl, top it with some chole, sev, green chutney and tamarind chutney. Serve immediately.