Where to start from?A big question mark appears.
Yes time has run in a speed which is impossible for me to catch up with.Again a WHY?
Because I’ve not been keeping pace with time and not written for a long time.
Time the Sprinter is always the winner. Usain Bolt may be the fastest sprinter but competition is also picking up with him.I have to run a three-legged race with time to run alongside. But now a three-legged race seems impossible for schooldays are gone and childhood has shed its coat.
Time is ticking and I sit here to write.
After much thought felt something chatpata can do for the day. So sharing my aloo and green peas tikki.
Tikkis can be mostly related with Indian street food. There are varieties of tikkis found in different parts in India and they are served in many different ways. Now so far as the name Tikki goes, speaking about it any Indian can relate it with some sort of a cutlet or croquette. Speaking of tikkis, the Chaatwallahs make the best use of it in making their spicy and tasty chaats…mouth is watering as I relate to the tasty, spicy khatta meetha chaats served by the chaatwallah on a disposable plate and hands poking out to him with the chat plate saying, ‘bhaiyya thoda aur meethi chatni dena or zara sa khatta chutney or thoda sa aur sev bhaiyya, or even aur thoda sa mirchi aur piyaaz…list of wants will go on as the taste goes down from the mouth to the stomach.The benefit of home-made tikkis is – make own choice of the ingredients, make it within some minutes, enjoy with family garma garam while watching TV, serve to friends in a small gathering, make children happy as they ask for some more for mummy knows her children will ask for more.
Anyway, coming back to the original topic about aloo-hara matar tikki let me write the ingredients.
Need:Aloo/potatoes: 3 mediun size
Green peas/hara matar: ¾ cupNext:
Pressure cook the potatoes and green peas.Cool. Remove the skin of the potatoes. Mash the potatoes and green peas and mix them together.
Add ½ tsp. haldi powder, ½ tsp. red chilli powder, salt to taste and ½ tsp. sugar. Mix well with the mashed potatoes and green peas.Then:
Heat about 1 tbsp of cooking oil in a kadhai and heat it till smoking time. Simmer the flame and add the mashed content and cook for 3-4 minutes. By now the mixture will be getting a tinge of pink. Take off from the flame and pour it out on a plate to cool down.
Make some fresh bread crumbs.Make the tikkis of the size that is preferable.
Coat it with the bread crumbs and put it in the fridge for about an hour.
The final touch:
Heat sufficient oil in a kadhai for deep frying the tikkis.
Fry them till they are done.Serve with whatever accompaniment is available at hand, maybe any sauce or a home-made chutney or it can go alone on its own.
What better than having a plate spread of hot tikkis to enjoy.
© gouriguha 2015