Sunday, September 27, 2020

Potato Tikka

Ingredients:
  • 1 Cup soaked ‘Kabuli’ Channa (White)
  • 2 Potatoes
  • 2 Onions
  • 1 inch Ginger piece
  • 2 - 3 Garlic flakes
  • 1 spoon mustard seeds
  • 1 spoon turmeric powder
  • 1 spoon red chili powder
  • 1 spoon coriander powders
  • 1 small lemon size tamarind
  • 1 spoon Garam Masala
  • 1 small piece Jaggery
  • 1/4 coconut (optional)
  • 2 - 3 Cloves
  • Ghee or Vegetable shortening to fry Tikka
  • Salt
  • Oil for seasoning
  • 1/4 spoon baking powder
  • For Garnishing:
  • 1 Onion
  • 1 Tomato
  • Some Coriander leaves


Method:
  • Put soaked Channa and potato in a pressure cooker and cook them by adding some salt and baking powder.
  • Take a hand full of cooked Channa, onion and ginger, coconut, garlic, clove and put them in a mixer grinder and grind them well.
  • In a pan pour oil and make seasoning with mustard seeds. Add the Masala and fry well.
  • Add turmeric powder, red chili powder, coriander powder and tamarind water.
  • Bring them to a boil and add cooked Channa.
  • Add salt and allow the Channa to boil for 10 minutes
  • Put Garam Masala powder and Jaggery mix well.
  • Let it cook for a while.
  • Allow it to become some what thick.
  • Remove from the fire and keep aside.
  • Now smash the cooked potatoes and add salt and turmeric powder in that.
  • Mix well and make 1/2 inch Tikka like vada.
  • Keep a tava and place the Tikka in the corner of the tava.
  • You turn all the Tikka one by one like a circle.
  • Remove one and keep it in the center and pour ghee or vegetable shortening on that and turn it fry well.
  • Like this make all the Tikka and keep aside.
  • Now put 2 to 3 Tikka in a plate and pour some Chole masala on that garnish with chopped onions, chopped coriander and sliced tomato.
  • Serve as evening tiffen.


Notes:
  • You can pour lemon juice on that before serving

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