Kacche Kele Ke Kofte ( Raw banana Koftas)

While you wouldn’t really pick up raw bananas as a part of your regular vegetable shopping, but once a while you can , to make this raw banana Kofta Curry, that’s very high on nutrients as well as taste. This recipe here is onion and garlic free too. The Bengali in me, loves her Kaanch Kola (raw banana) as we call it . I could even relish boiled raw banana mash with green chilies and mustard oil, our most trusted dish whenever tummy issues crop up. My boys however would squirm at the very idea. So I have to get as innovative as I can be and camouflage such vegetables in more appealing looking dishes.

kele kofteThis recipe here is onion and garlic free. To make it a bit fancy , I have used cashew and sunflower seeds paste to give the gravy a lovely texture and taste. You can easily make the koftas a day in advance,store it in the fridge, fry and add it to the gravy later.

kele kofta 1

Kacche Kele Ke Kofte ( Raw banana Koftas)
Author: 
Recipe type: Main course
Cuisine: Indian - Bengali
 
Soft koftas made from raw bananas in a rich gravy
Ingredients
  • Raw banana - 2 nos - boiled and mashed
  • Potato - 1 large - boiled and mashed
  • Roasted cumin powder - 1 tbsp.
  • Garam masala powder - 1 tsp + 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Plain flour - 1 tsp
  • Roasted cumin powder- 1 tsp
  • Turmeric powder - 1 tsp
  • Kashmiri chili powder - 1 tsp
  • Cashew paste - 1 tbsp.
  • Sunflower seeds /Magaj dana paste - 1 tbsp.
  • Tomato puree - 2 tbsp
  • Green chilies - 2 nos - finely chopped
  • Refined oil - to fry the koftas
  • Ghee - 1 tbsp.
  • Salt - to taste
  • Sugar - a pinch
Instructions
  1. First lets make the koftas.
  2. In a bowl take the boiled and mashed raw bananas and the potato.
  3. Add roasted cumin powder, garam masala powder, salt , sugar and flour and mix everything together.
  4. Wet tour hand with a little water and make small balls.
  5. Keep in the fridge for 10 mins.
  6. In the meantime, heat some refined oil for frying the koftas.
  7. Fry the koftas, till the turn golden brown in colour.
  8. Drain and keep aside.
  9. Now to make the the gravy.
  10. Heat ghee in a pan.
  11. Add the garam masala powder.
  12. Next put in the tomato puree, cashew paste and sunflower seeds paste.
  13. Fry for 5- 7 mins.
  14. Now add the dry spices - turmeric , roasted cumin, red chili , salt and a pinch of sugar.
  15. Mix everything well, add a cup of warm water and let the gravy simmer for 5 mins on low heat.
  16. Lastly add the koftas, garnish with some green chillies and a sprinkle of garam masala.
  17. Serve with rice.
 

Burnt Aubergine Dip #cookfromacookbook series

Much before I became a food blogger, I have been a cookbook lover. I remember spending hours pouring over the many cookbooks that Maa possessed, even Sananda, a Bengali monthly which was a treasure trove of recipes, going through the ingredients, trying to imagine the dish in my head and then sometimes experimenting them in the kitchen. My favourite was a Bengali recipe book,more a bible, that had every possible recipe gifted by our Bangladeshi neighbour. The books is in tatters now, still very special. I am hoping Maa will pass it down to me one day! Thankfully this love for cookbook has remained and now I am myself a very proud owner of a worthy collection. Thanks to the many online portals, you can now own your favourite book with just a click! And I am a compulsive buyer when it comes to books – especially food memoirs. With a steady growing stash , I thought it only made sense that I share what I read and cook from it with my readers. So, hereby I start a #cookfromcookbook series that will have me sharing my favourite authors and their creations that I recreate in my kitchen.

Yotam Ottolenghi – a name resonant in the British culinary scene , a chef and cookbook writer with strong Mediterranean roots that reflects deeply in his recipes. I have been following him on the social media for a while now and only very recently got hold of his book ‘Plenty’ a collection of vegetarian recipes or “new vegetarianism” as he calls it. With every new test recipe that he Instagrams,I would go gushing over the use of everyday ingredients and how it is so doable in your very own kitchens. His book Plenty has plenty recipes that can be made a part of your everyday meals. He picks up one favourite ingredient and builds a recipe around it. Much like what we do too. I have been eyeing the Burnt Aubergine Dip with Tahini and finally ended up making it too. A very flavorful condiment that can be served with cut vegetables or even as a refreshing salad in summers.

aubergine salad 1I keep going back to the book looking for inspirations in my everyday cooking and I am sure I will cooking a lot more from this one. The recipe I am sharing today is broadly inspired from the original as I have replaced a few ingredients based on availabitiy. Instead of parsley I used fresh coriander and added some red chillies for the zing.

auergine salad

Ottolenghi and his Burnt Aubergine Dip
Author: 
Recipe type: Dips and Salads
Cuisine: Mediterranean
 
A summery dip made with roasted brinjals.
Ingredients
  • Aubergine/Brinjal - 1 large
  • Tahini paste - 2 tbsp.
  • Water - 1 tbsp.
  • Lemon juice - 1 tbsp.
  • Garlic cloves - 1 - crushed
  • Fresh coriander - a handful - chopped
  • Green chilies/ red chilies - 1 -2 finely chopped
  • Tomato - 1 large - chopped
  • Pomegranate seeds - 1 tbsp.
  • Oilve oil - for garnish
  • Salt and pepper to taste
Instructions
  1. First, roast the brinjal, with the skin on the gas stove, like we do for Indian bhartas. This can be done in the oven too. But make sure to make deep gashes on the brinjal and smear with some oil, or else it will burst.
  2. Remove the charred skin from the brinjal, scoop out the flesh.
  3. Chop the flesh roughly and transfer to a medium mixing bowl.
  4. Add the tahini paste, water,lemon juice,garlic, coriander , salt and pepper.
  5. Taste and adjust the seasoning.
  6. Mix in the chopped tomatoes and chilies.
  7. Garnish with pomegranate seeds.
  8. Serve with pita or crackers.
 

Kerala Style Chicken Curry

Once in a while when you want to do something different to your regular Chicken curry, this recipe of Kerala Style Chicken curry could come very handy. While I wouldn’t claim that this is the most authentic version and more inspired by the robust flavours of kerala cuisine, it tastes very good nonetheless.

Kerala style chicken curry

Most of the ingredients used are a part of our everyday cooking, apart from curry leaves maybe but that too is easily available now. I use curry leaves in a lot of things like poha , kadhi and even in my simple aloo sabzi that goes so well with luchis! 7 years back when I moved into my house, I was most kicked about having this little garden to myself where I would grow my organic veggies. Curry leaf plant was one of the firsts I had bought and today its turned into a beautiful little tree. Well, more on my vegetable garden later, you go note the recipe!

Kerala Style Chicken Curry
Author: 
Recipe type: Main course
Cuisine: Kerala
 
Flavourful chicken curry that pairs very well with rice.
Ingredients
  • Chicken - 500 gms - cut into medium sized pieces
  • Onion - 1 medium - finely sliced
  • Tomato - 1 medium - finely sliced
  • Ginger - 1 tbsp. -grated
  • Garlic paste - 1 tsp
  • Green/ red chillies - 2-3 - finely sliced - as per taste
  • Turmeric powder - 1 tsp+1 tsp
  • Red chilli powder - 1 tsp+1 tsp
  • Coconut milk - 1 cup
  • Salt - to taste
  • Refined oil - 1 tbsp
  • For tempering:
  • Ghee - 1 tbsp.
  • Mustard seeds - 1 tsp
  • Curry leaves - a few
  • Dry red chili - 2-3
  • Black pepper corns - 1 tsp
Instructions
  1. In a bowl take the chicken pieces, marinate with 1 tsp turmeric powder and 1 tsp red chilli powder and some salt.
  2. Keep aside for 10 mins.
  3. In a pan , heat 1 tbsp. oil and shallow fry the chicken pieces till golden brown in colour.
  4. Drain and keep aside.
  5. In the same pan, add 1 tbsp. ghee.
  6. Add the mustard seeds, black peppercorns, dry chili and the curry leaves.
  7. Let the spices splutter and release its aromas.
  8. Now add the finely sliced onions , grated ginger and the garlic paste.
  9. Cook till transluscent.
  10. Now add the chicken pieces.
  11. Add another tsp of turmeric and chili pwder each and some salt to taste.
  12. Mix everything well, add half a cup of warm water and let it simmer.
  13. Once the water dries up and the chicen is almost cooked, add the coconut milk and the green chilies.
  14. Let the curry simmer for 2-3 mins.
  15. Remove from heat and garnish with some more grated ginger and chopped chilies.
  16. Serve hot with rice.
 

Poila Boisakh – A time to celebrate, reflect and eat some Kacchi Biryani

Festivals to many people entail many things, but for a true blue Bengali girl like me, festivals are synonymous with family, traditions and food. Growing up, my family ensured that each festival or parbon as we call them is celebrated with dedicated fervour. Noboborsho, or the Bengali New year, holds a special place in every Bengalis heart, it is yet another opportunity to enjoy, usher in the good times with family and friends over new clothes, elaborate meals and lots of adda. Bengalis and their bhuri bhoj is world famous and we don’t leave any stone unturned when it comes to merrymaking.

Just like every year, our plans for Poila Boisakh revolve around food and festivities. As a mother to a 8 year old, I have to ensure that these occasions are celebrated with much fanfare so it creates lifelong memories, which he can carry along in his heart forvever. A typical Poila Boisakh morning, would entail a visit to the temple, donned in new traditional attires, cooking up delicacies in my kitchen, gorging on mishtis and being with family and friends.

Now, coming to food. While quintessentially, dishes like Chingri Malaikari, Kosha Mangsho, Pulao would be a part of the Poila Boisakh menu, one cannot ignore the the perennial love we Bengalis have for Biryanis! Give us a plate of Biryani along with the meat and the potato, we are set and elated. There is this particular Kacchi Biryani – the Dhakai version that Maa makes and I can never get enough of it. With time , I have also struggled to kind of master the art of making this dish and is very happy to share it with my readers here.

A Dhakai Kacchi Biryani is different from the rest of the lot as the here the raw marinated meat is cooked along with the rice in a concoction of flavours. The key is to get the right balance of spices, not too spicy, not to bland, just right with succulent pieces of meat and potatoes. A perfect recipe to bond over with friends and family.

However, no celebration is perfect without a clean home and kitchen. Since the kitchen is the humdrum of activities  during Poila Boisakh, hygiene is of utmost importance. With a young kid at home, I cant help but being hyper when it comes to cleanliness. The advent of summers mean pests and cockroaches and the only sure shot way to get rid of it is to use Godrej Lal Hit.  A premium product from Godrej to keep cockroaches at bay. Its long nozzle ensures that it reaches every nook and corner of your kitchen. Personally, I have been using this product for a while now and I seriously cant complain.

So there! Have the happiest Poila Boisakh, cook up a storm, enjoy the mishtis and have a great time with friends and family without compromising on cleanliness and hygiene. Cherish old memories, call up your loved ones and make some new traditions.

kacchi biryani 1

 

Dhakai Kacchi Biryani
Author: 
Recipe type: Biryani
Cuisine: Bangladeshi
 
A flourful one pot dhakai biryani.
Ingredients
  • Ingredients:
  • For the biryani masala:
  • Coriander seeds - 1 tbsp
  • Cumin seeds - 1 tbsp
  • Dry red chillies - 5-6 nos ( adjust according to taste)
  • Nutmeg ( Jaiphal) - half a piece
  • Mace (Javitri) - 2 pieces
  • Green Cardamom - 3-4 nos
  • Cinnamon - 2 small sticks
  • Cloves - 5-6 nos
  • Other ingredients required:
  • Basmati Rice - 2 cups
  • Mutton - half kg ( good quality and fresh. Can use boneless cubes too )
  • Brown onion slices - 4 tbsp + 1 tbsp ( for this just slice up two big onions and fry till golden brown in refined oil or ghee) Also ensure that you keep the leftover oil or ghee.
  • Yogurt - 1 cup
  • Garlic paste - 1tbsp
  • Ginger paste - 1 tbsp
  • Potatoes - 2 medium sized ( parboiled and fried till light brown in colour)
  • Kewra essence (screwpine) - 1 tsp
  • Salt - for marinating the mutton and while boiling the rice.
  • Atta dough - a small ball of dough made of wheat required for sealing the handi/pan in which the biryani will be cooked.
Instructions
  1. Method:
  2. STEP ONE
  3. Dry roast all the ingredients listed under 'Biryani Masala' and grind into a fine powder.
  4. Please be careful not to burn the spices. This 'is 'the most important ingredients of the biryani.
  5. STEP TWO
  6. Wash and clean the mutton. Marinate with 2 tbsp salt and keep aside for half an hour.
  7. After half and hour wash the mutton once more and keep.
  8. Now add the yogurt , ginger paste, garlic paste , 4 tbsp brown onion slices and the biryani masala. Mix it very well and gently too.
  9. Cover this mixture with a cling film and let it marinate overnight.
  10. STEP THREE
  11. Take 2 cups of good quality basmati rice. Wash it under running water , drain and keep aside.
  12. In a big saucepan add water. Once the water starts to boil add 2 tbsp salt and few whole cardamom , cloves and cinnamon.
  13. Next add the rice and let it boil till the rice is almost half done.
  14. Strain the rice and spread it out on a flat surface.
  15. STEP FOUR
  16. Now is probably the easiest part and the last step' assembling' before you can devour this sinful biryani.
  17. Take a handi or a saucepan (make sure it has a proper lid) and brush it with a little ghee.
  18. We will make the first layer with rice and then the mutton.
  19. First rice,then the marinated mutton and fried potatoes , then rice and then mutton again. Finally top it up with the remaining rice. Sprinkle the remaining brown onion slices and the kewra essence on top. Close the lid tightly of the handi and seal it with the dough
  20. Now the final task is to put this on dum or slow cooking as we say. For the mutton to be fully cooked this has to be put on heat for at least an hour. So to prevent it from burning I always put the handi on a tawa/skillet and not directly.
  21. Now forget about it for an hour and then when you break open that seal - simply divine!!
 

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Chef’s Basket – Chunky Arabbiata Pasta – Product Review

Ready to cook meals – sent to you in a box – with ingredients measured out as required is taking the world by storm. It is still in a nascent stage in India, but in countries like America, people swear by them and these meals are what they eat on a daily basis. I, being  a homemaker, might not be too fascinated by them, but there is no denying the fact that ready to cook meal boxes is the order of the day. And honestly speaking, a decade ago , when I was into a full time corporate job, this would have been ideal for me too. It makes a lot of sense , for people who don’t really have the time and (knack) for cooking a full course meal from scratch but would still want to cook at home, afterall, how much can one eat out or order in! Also there is money involved. Even for someone like me, who loves to cook from scratch, there are days when I don’t want to slog it out in the kitchen. So I was quite kicked to try out Chef’s Basket – Pasta in my kitchen. In their words “ We belive in the art of cooking. And we believe that with a little help anybody can cook. We put our all to create freshest and most authentic recipes from around the world. Our food is natural with no artificial preservatives or added color”

pastaI was sent a box of Chunky Arabbiata Pasta , that came along with packets of durum wheat pasta, pasta sauce and some herbs and salt. The process mentioned clearly and ingredients measured out exactly that would be required to create the dish. Making it is a child’s play if u ask me! Just follow the instructions and you are done!

pasta ingredients

chefs basket pasta

#Taste Quotient – The chunky tomato sauce is quite flavourful without being overtly tangy. The accompaniments like the herb mix and the chilli flakes add to the taste. I kept it simple with just a dash of parmesan on top.

#Quantity Quotient – I would say it would be enough for an adult if eating as a meal. For small eaters, two people could easily share!

#Price Quotient – Competitive and affordable pricing at below INR 100 per box. Also have a good range of variants in pasta and noodles.

#Availablity Quotient –  Easily available in  supermarkets and also online.

Disclaimer – The product was sent me by Chef’s Basket for review and the views are completely my own. No monetary compensation was involved.

Pan Fried Chicken Tikkas

Nothing like quick fix recipes. Recipes that however do not compromise on taste and freshness! My endeavour is to share with my readers, recipes that don’t need you to slog it out in the kitchen. Well, of course there are some dishes that have no shortcut but for the rest if there is a way, then why not?! With the dreaded summers fast approaching, we all like to keep it simple and easy. This Pan Fried Chicken Tikka recipe is perfect to make. Only requires a good marination and quicky fry. They could even be made in the oven.

panfried chicken tikkas 1

A perfect accompaniment to go with drinks for an evening with friends. With the cricket season on, I am sure all of us are having  lot of sessions bonding with friends. Make this for you next adda and wow your guests. Serve with a simple green salad, a fresh raita, some green chutney and a squirt of lime!

panfried chicken

Pan Fried Chicken Tikkas
Author: 
Recipe type: Starters , Snacks
Cuisine: Indian
 
Super easy , chicken tikkas
Ingredients
  • Boneless chicken - 250 gms- cut into chunks - If possible use a mix of breast and thigh pieces.
  • Curd / Yogurt - 2 tbsp.
  • Ginger - Garlic paste - 1 tbsp.
  • Kashmiri red chili powder - 1tbsp
  • Besan/ chick pea flour - 1 tbsp
  • Garam Masala powder - 1 tbsp.
  • Salt - to taste
  • Lime juice - 1 tbsp.
  • Ghee - 1 tsp
  • Refined oil - 1 tsp
Instructions
  1. Mix the chicken cubes with all the above mentioned ingredients except the refined oil.
  2. Cover the bowl and refrigerate for atleast 4 hrs or even overnight.
  3. In a non stick pan, heat the refined oil.
  4. Add the chicken pieces along with the marinade.
  5. Cover and let it cook. This will take around 15-20 mins.
  6. Once the water has all dried up and chicken cooked through.
  7. Remove from heat and serve with salad and raita.
  8. You can also string the pieces on a wooden skewer before serving.
 

Scone Biscuits

I set out to make some scones but mid way decided to turn them into biscuits instead! Scones are just another quick bread I would say. Easy to make, versatile and to quote Jamie Oliver ” They are so delicious, so British, even a 5 year old can make them” To me Scones, take me back to my Enid Blyton days, when the kids of Malory towers would just go off to a picnic with their hamper tucked with scones and ham sandwiches!

scone biscuits

This recipe has been adapted from Mary Berry’s 100 Cakes and Bakes, one of the first books on baking I had acquired and is full of easy doable recipes. To turn them into biscuits , I cut down on the baking powder and added some mashed potatoes for texture. These are neither too sweet nor salty , so serve it either with jam and cream or have them as it is with tea or milk.

Scone Biscuits
Author: 
Recipe type: Baked Goodies
Cuisine: British
 
Crispy scone biscuits
Ingredients
  • Plain flour - 1 cup ( approx.)
  • Baking powder - 1 tsp
  • Butter - ½ cup
  • Castor sugar - 2 tbsp.
  • Salt - 1 tsp
  • Mashed potato - ½ cup
  • Milk - 2 tbsp. ( approx.)
Instructions
  1. Preheat oven to 180 deg C.
  2. Measure the flour and baking powder into a large bowl.
  3. Add the butter and rub with your finger tips until the mixture resembles fine breadcrumbs.
  4. Stir in the sugar and mashed potato, mixing with a fork to prevent the potato from forming lumps.
  5. Add enough milk to form a soft but not sticky dough.
  6. Turn the mixture into a lightly floured surface and knead very lightly and roll out into a thickness of about 1 cm.
  7. Cut into small rounds using a cutter.
  8. Transfer to a baking tray.
  9. Bake for about 12 mins or till golden brown.
  10. Keeps well for 3-4 days in an airtight container.
 

Spicy Lamb Meatballs Curry

So last Sunday we had our annual KFB Bake Sale and what a beautiful event it was. We look forward to this sale every year because not only it hones our skills as an entrepreneur, a home baker but also as an event manager! Second year in row, we have managed to successfully pull it through with much fan fare. As I always say that I need to push myself when it comes to baking but for this one event I am readily willing to bake goodies in my kitchen. This year I partnered with my dear friend Arundhuti of My Saffron Kitchen , and together we had a blast, so much so that we are now toying with the idea of launching our joint venture. We are already at it and soon you will hear more about it. The collage below clearly depicts the amount of fun we had!

bake sale collage

After all that sweet treats , I had to share a different kind of a recipe with my readers and this Spicy Lamb Meatball Curry is just so perfect. The meatballs are juicy and the gravy with a hint of tanginess has the perfect balance of spices.

kofta main

The dry masala mixture that I used for this recipe can easily be bottled and stored for further use. You could add it to your chicken curry or even any egg dish, would go very well I say. I served it with tawa rotis and it complemented each other. Serve it with pulao or just plain rice and enjoy the same with your family.

kofta 2

Spicy Lamb Meatballs Curry
Author: 
Recipe type: Main course
Cuisine: Indian
 
Juicy meatballs in a spicy tangy onion based gravy.
Ingredients
  • Lamb mince- 500 gms - make it into a fine paste in the blender
  • Garm flour/besan - 1 tbsp. - dry roasted in a pan
  • For the dry masala:
  • Dry red chillies - 4 whole
  • Coriander seeds - 1 tbsp.
  • Cumin seeds - 1 tbsp.
  • Cloves - 6-8 nos
  • Cardamom pods - 6-8 nos
  • Cinnamon - 1 small stick
  • Black pepper - 1 tsp
  • Turmeric powder - 1 tsp
  • Grind all the above ingredients into a fine powder .
  • For the gravy:
  • Onion - 2 medium - grounded into a fine paste
  • Tomato Puree - ½ cup
  • Ginger- garlic paste - 1 tbsp.
  • Garam masala powder - 1 tsp
  • Salt - to taste
  • Sugar - a pinch
  • Ghee - 2 tbsp.
  • Refined oil - 1 tbsp.
  • Warm water - 2 cups
  • Fresh red chili - 1 nos - for garnish
  • Mint leaves - a few - for garnish
Instructions
  1. In a bowl , take the mince meat, add the roasted gram flour, ginger garlic paste and salt.
  2. Mix well and make into small round balls.
  3. Keep in the fridge for 15 mins.
  4. In a pan , add the ghee and oil.
  5. Fry the onion paste, till light brown. Do this on low heat, ensure the paste is cooked welll and there is no pungent smell of onion.
  6. Next add the tomato puree , 2 tbsp. of the dry masala that we made. Keep the remaining masala in an air tight bottle and use later.
  7. Fry the masala paste well for 2-3 mins.
  8. Add 2 cups of warm water.
  9. Season with salt. Add a pinch of sugar.
  10. Now gently add the meat balls into the gravy.
  11. Cover the pan and let it simmer for 15 - 20 mins.
  12. Remove the cover, add the garam masala powder.
  13. Check seasoning. By the now the gravy would have thickened and the meatballs cooked.
  14. Garnish with chopped red chillies and crushed mint leaves.
  15. Serve hot with rice/roti/naan.
 

Eggless Wholewheat Apple Muffins

When it comes to baking I would always stick to traditional methods and recipes and am not really confident how a cake would turn out without eggs. But of late I have been getting  a lot of requests from friends who follow my blog to share egg free recipes! So I scoured around and found this beautiful eggless recipe of muffins. Muffins are very forgiving and you don’t really need to break your back to make these.

apple muffins 1

You could skip the apples , if you don’t feel like it and just add raisins for the texture. Or even crispy pear or strawberries, the options are many. This recipe calls for buttermilk and I used the regular Amul buttermilk that you get in the market. Just strain it before using.

apple muffins

Eggless Wholewheat Apple Muffins
Author: 
Recipe type: Baked Goodies
Cuisine: Continental
 
An eggless wholewheat healthy muffin
Ingredients
  • Wheat flour / Atta - 1½ cup
  • Plain flour - ½ cup
  • Baking soda - 1 tsp
  • Brown Sugar - 1 cup
  • Cinnamon powder - 1 tsp
  • Olive oil - ½ cup
  • Buttermilk - 1 cup
  • Yogurt - 2 tbsp.
  • Vanilla essence - 1 tsp
  • Apple - 1 medium - cored and chopped
Instructions
  1. In a bowl add all the dry ingredients together - wheat flour , plain flour , baking soda, cinnamon powder and the brown sugar.
  2. In another bowl , mix together the oil, buttermilk, yogurt and vanilla essence. Whisk everything together.
  3. Now mix the dry ingredients gradually in batches and mix well . Make sure there are no lumps.
  4. Lastly add the chopped apples.
  5. Fill your muffin cups with the batter.
  6. Bake in a preheated oven for 20 mins at 180 degree C.
 

Oats Aloo Tikki Chaat

Spring hardly showed up and summer is already here! I cant even bear to think how I am going to cope up with Calcutta summers. Random rantings ! But one thing I know is that I am going to rustle up a lot of yogurt based dishes to keep us cool all along. This Oats Aloo Tikki Chaat is a healthier spin on your regular tikkis. With the goodness of oats incorporated into this dish you wont feel as much guilty indulging into your favourite chaat. Also I have shallow fried the tikkis, so a little more solace there.

aloo tikki chaat 1Theres not really much to this recipe. You just need to put together the cutlets and then serve it along with your favourite condiments. I used the staple tamarind chutney, pudina chutney and some bhujias for crispiness.

aloo tikki chaat

Oats Aloo Tikki Chaat
Author: 
Recipe type: snacks
Cuisine: Indian
 
spicy tangy tasty aloo tikki chaat
Ingredients
  • Potatoes - 1 large - boiled and mashed
  • Brown bread slices - 2 slices
  • Oats - 1 cup - soaked in warm water for 15 mins - drain the water after 15 mins and keep aside
  • Refined oil - 2 tbsp.
  • Yogurt - 1 cup
  • Tamarind chutney - few tbsp.
  • Pudina chutney - few tbsp.
  • Fresh coriander - chopped - a handful
  • Roasted cumin powder - 1 tbsp. + 1 tbsp
  • Salt - to taste
  • Sugar - a pinch
  • Bhujia /sev- a handful - for garnish
Instructions
  1. First the tikkis:
  2. Mash together boiled potato, brown bread slices and soaked oats.
  3. Season with salt and roasted cumin powder.
  4. Roll out into small cutlets, the size of tikkis.
  5. Heat oil in a pan and shallow fry the tikkis, till brown in colour.
  6. Take them out of the pan and keep on a kitchen towel.
  7. Next prepare the yogurt.
  8. In a bowl take the yogurt, add a little water to thin it out.
  9. Season with salt, sugar and roasted cumin powder.
  10. You can also add chopped green chilis.
  11. To serve:
  12. Place the tikkis in serving plate.
  13. Pour the yogurt mixture on top.
  14. Add the tamarind chutney,pudina chutney ,fresh coriander .
  15. Garnish with bhujia/sev and serve.