Aloo Tikki Matar chaat..its a delight to watch boiled potatoes turn into patties and shallow fried in hot oil, served with the delicious chaat toppings, yellow peas and chutneys. First in all chaat counters and has a fan following its own.
Preparation Time – 10 Mins
Cooking Time – 20 Mins
Makes 6 servings
As a kid we don’t have memories of our parents taking us out to eat chaat. First, outside food was kept at a distance and second, even the mention of spicy food was enough to raise eyebrows. So the only time we were able to sneak past some and finally confront the watering tongue of ours to reach the chaat stall was under the false assumption of extra classes. Those days were fun!
So, this time around we bring to you one of those childhood memories; those friends meetup points on the chaat stall and those winter late evenings when the hot aloo tikki matar chaat was just awesome 🙂 . So enjoy this Aloo Tikki Matar Chaat Recipe from Flavour Basket and live your childhood memories!!
I posted a spicy recipe a few days back; the Masala Pudina Karela on this site. This post is also on the same lines as I love spicy food. But Potato Dumpling, although a wonderful lunch or dinner menu item, could be a more apt snack item when especially clubbed with a nice cup of tea.
Preparation Time: 30 min Cooking Time: 15-20 min
Ingredients for Potato Dumpling
Maida(refined and bleached wheat flour): 200 gm
Boiled potatoes: 1/2 kg
Peas: 200 gm
Salt: as per taste
Oil: 3 big tbsp for frying
Method to prepare/cook Potato Dumplings
Add salt and soda to the Maida
Mix and add curd and some water..finally knead the mixture
Make nice dough that is not that tight and not too loose. Once done, keep aside for 1 hr
Mesh the potatoes and add the spices that we have: garam masala, salt, coriander & turmeric powder and red chili powder.
Fry the potato mix with a little oil. Remember not to fry them for long as the potatoes are already boiled. Around 5 min should be ok to let the spices mix well to the potatoes.
Take the maida dough we prepared before and make chapati (flatbread) but small in size.
Put enough potato mix on one flatbread so as to keep it easy while making the dumplings
Make dumplings as much as you can out of the dough and potato we have. The number will vary depending on the size of your dumplings.
Once done preparing your dumplings, provide them the steam heat to cook the maida. Around 10 min should do.
Now prepare the oil in a fry pan, add some spices like the cinnamon seeds, coriander and turmeric powder etc as per your taste and fry the dumplings for 5 min duration
Serve hot !!
Adding curd to the Maida will help make the dough soft to give that nice feeling when you bit on the Potato dumpling. You have it as your choice to make them crispy, just fry the Potato dumblings a little longer to fit them perfectly as a evening time snack. Have fun !!
Karela or the Bitter Melon is not a food item many would love. Courtesy its taste. But what many wouldn’t know is that its a wonderful natural blood purifier. So although the taste is something you will need to bear up a bit with, I try the recipe with a little twist and spices to give you my version of Masala Pudina Karela that should keep you interested and do away with the only fact people stay away from this veg.
Preparation Time: 30 min
Cooking Time: 3o min
Ingredients for Filling
Raw Mango (Amiya)
Ginger per your taste
Pudina (dry Mint leaves)
Red Chilli powder, as per your taste
Salt to taste
Ingredients for Masala Pudina Karela
Karela (Bitter Melon) : 6 nos
Pudina ras (Mint juice)
Salt to rub in to the Karela
Method to prepare Masala Pudina Karela
First peel the Karela skin, as in remove the rough line part from the outer body to an extent that the outer rough layer is gone and you see a clear and dark green skin of Karela. Also make sure you remove the inside part of them so as to make room for the filling we will prepare(don’t throw away the inside part as we will need it in filling preparation). Once done, rub salt as per your taste to these Karela’ on the outer side. Keep them away platted for around 25-30 min. Rubbing salt will make sure the Karela absorb it and keeping them for sometime as is make it a smother taste as compared to using them straightaway. If you want you can sprinkle the pudina juice right now on them but I prefer to do it while platting to give that perfect aroma and mouth watering appeal.
In the meantime the Karela’ are taking a rest, lets prepare the filling part. Pay attention to the time you are adding the spices, because this is where you will be able to make it spicy as per your taste.
Add 2 spoon of refined oil to the fry pan already on the heat and add cumin seed (jeera)
Wait till you see the cumin seed getting a bit dark in color, at this point add the chopped onions and the ginger paste to the pan.
Steer the onions on slow heat till you see the onions get a half fried look, sort of a reddish look but not too dark.
Add chilli, tamarind and garam masala powder as well as salt per your taste and stir for another minute or so.
Add the dry pudina (mint) leaves to the mixture and stir to make sure the ingredients are well mixed up to produce a good thick filling.
Add the chopped raw mango and the inside part of the Karela we peeled off earlier, to this mix.
Mix and heat for another 5 min and your filling is ready.
Once your Karela’ are ready soaking the salt we rubbed into them, fill them with the mixture we just prepared.
Now in a deep fry pan, add 4-5 spoon of refined oil and put the Karelas into them for frying.
Your Masala Pudina Karela should be ready in another 20-25 min of frying on a little above slow heat.
That’s it!! You could now do the platting once the above procedure is done and add the pudina (mint) juice as a topping just about 5 min before you serve your Masala Pudina Karela.
Dahi vada chaat…it sounds highly pleasing to the senses for everyone and for me too…but somewhere for me its impossible to make whenever I thought to make it.But last month it crawled in my mind so I decided to take a chance as some relatives were coming for Holi celebrations and I think it perfectly teamed with the evening tea too.
I have grown up seeing the days when my mother and aunts were used to make dahi vada for whole family of 25 to 30 members(yes big numbers.. I belong from a big joint family) and they were used to so busy in the procedure. Hats off to my lovely ladies for making most delicious dahi vada snack. So whenever I thought to make it I always had in my mind I cant do this.
The basic ingredient in dahi vada is lentils. My mother used to make paste of lentils using the traditional flat stone mortar pestle and whip that paste by hands.. again hats off to her. It’s so easy to make anything in today’s life as we have everything electric.So time taken by the Dahi Vada to be ready has become less and now Dahi Vada is no more panic to me.