Famous Desi Aloo Tikki

Aloo Tikki

Ingredients:

• 6 oiled and peeled potatoes mashed
• fresh green chilli chopped finely - to taste
• 1 tsp. ginger (finely chopped)
• 1/2 cup. Cilantro leaves (chopped)
• 1 tsp. cayenne pepper
• 1 tbsp. coriander powder
• Salt to taste
• 1 tsp. cumin powder
• 1 tsp. mango powder called amchur
• Oil for pan frying

Method:

• Boil the potato. Cool. Peel the skin and mash the potato.
• Mix all ingredients except the oil.
• Make small hamburger size patties but about 1/2 inch high.
• Pan Fry in a non-stick pan with oil until both sides are golden brown.
• Serve with tamarind or green chutney.

Preparation of famous Aloo Palak

Aloo Palak

Ingredients :

3 cups chopped spinach

2 large onoins chopped fine

2 large potatoes boiled and peeled

1 tomato grated

2 green chillies

1" piece ginger

1 tsp. lemon juice

1/2 tsp. wheat or other flour

1 tsp. red chilli powder

1 tsp. cinnamon-clove powder

1/4 tsp. turmeric powder

1/2 tsp cumin seeds

2 pinches asafoetida

1/2 tsp. garam masala

1/2 tbsp. butter

4 tbsp. ghee

salt to taste

Method :

Put the washed spinach in a pan, add very little water (just a sprinkle) and a 

pinch of salt.

Cover and boil over a high flame for 2 minutes. Cool quickly, 

or hold under running 

water in a colander.

Put in a mixie, add green chilli 

and run for a minute. Keep slightly coarse, do not make very smooth.

Keep aside.

Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.

Drain the potatoes, keep aside.

In the same hot ghee add the cumin seeds.

Add the ginger, onions and fry till very tender.

Add the tomato and further fry for two minutes.

Add all the dry masalas and fry till ghee separates.

Add spinach and potatoes.

When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice

Just before  serving heat butter in a tiny saucepan and add the asafoetida.

Pour over the vegetable and mix gently.

Serve hot with naan or parathas or even rice.

Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Making time: 45 minutes