Aloo Tikki with Pindi Chhole

During the weekend, one of the dishes on the menu was Pindi Chhole (I prefer to go by Sanjeev Kapoor's recipe for this). Monsoons had just started and by evening, we planned to make some quick aloo tikkis and have it with the chhole (chat style).

The Tikkis:

3 Potatoes - Boiled and mashed; chopped onions; Rock Salt (to taste); Roasted Cumin and Coriander powder (1 tsp each); Amchur (1/2 tsp); 2 slices of bread.

Mix all the above except the bread well to make it a nice mix. Once thoroughly mixed, add the bread soaked in water and squeezed) and mix to the mixture. Make small portions and flatten out into tikkis.

On a non stick pan, add a little bit of oil, and place the tikkis and fry till well done, adding few drops of oil before turning.

Once done, take them in the bowl you want to serve.

The Dressing:
Before you start, keep the tamarind chutney ready. In case you want to avoid making the chutney, you can use the tamarind sauce available in the market from Maggi.
While the tikkis get fried, take curd in a bowl and whisk them to a nice consistency.

Add the chhole on top of the tikkis. Cover it with whisked curd and top it with chopped onions and tamarind sauce.

Serve hot :)
The aftermath ... not liking the interruption one bit :)


Popular posts from this blog

Golbari'r Kosha Mangsho

Dum Aloo (Bengali Style)

Bhetki Paturi