Aloo Tikki Recipe | Easy and Quick Snack for Kids

Nothing can beat an Aloo Tikki is what I always feel. As for every Indian recipes, there are countless recipes for Aloo Tikki, yet each one will delight you as never. One can't simply stop with one, and it's not really required when you make this healthy swallow fried tikkis, rather than the deep fried ones.

And you can make this very quick as it hardly requires anything else than what you already have in your pantry. I am sure there are not many who might say no for a aloo snack and this one is a party party pleasers as well. When you have a party, this will surely be the easiest and the best snack that you can make to please the little ones who come for the party.

Konda and Peddu love to dip these in tomato ketchup and enjoy. Amma makes this when she either has excess bread on hand or Potatoes. But I am sure you need not wait for that occasion to make these easy Aloo tikkis.

 Aloo Tikki

Ingredients Needed:

Potato - 3
Brown Bread - 5
Cumin powder
Green chili. chopped
Coriander leaves
Chat Masala - 1 -2 tsp
Salt to taste
Oil - as required for swallow frying.

How to make Aloo Tikki

Wash and make marks on the potatoes, microwave for 7 - 8 mins. Soak in water and peel the skin. Mash well using a fork.

Then trim the sides of the bread, soak in water and squeeze away immediately.

In a bowl, take the mashed potatoes, bread, finely chopped chilies, cumin powder, coriander leaves, salt and mix well. Pinch into small balls, flatten them into small discs.

Heat a swallow pan with 1 tsp oil. When you are done making all the tikkis, transfer to a plate, spread little chat masala on both sides and swallow fry these on hot pan.

Serve hot with Tomato Ketchup.

I want to send this for the Kid's Delight Party  as part of the Chats

Gobi (Cauliflower) Manchurian Dry | Step By Step Recipe

Gobi Manchurian conjures up fond memories of many occasions. Athamma loves Gobi Manchurian and the way she says sounds so musical most times that hubby dear teases her with that. She used to live in a typical southern town where you would think Gobi Manchurian must be alien. But on the other hand it was very famous and she used to enjoy that during their walks. Every time we hear that, hubby dear chuckles thinking how that local chef would've twisted the recipe beyond recognition. Not that this has an origin to claim. I guess each place has come up with a recipe that they can very well claim as theirs.

This is also the only dish by which I can get Konda to eat cauliflower. She loves the one we order at our club. And since the time Champa announced Restaurant recreations, I was planning for it but could never get around making it. Since cauliflower is in season now, I thought I should make the best and make this at the earliest. I finally made it this week and I was trilled when Konda said I was the best cook. She claimed this was more tastier than all that she has eaten till now. 

 

She is not so free in giving complements unless it really merited. Of course same goes to hubby dear. It is very hard to please him and even this didn't meet his expectations as he said it wasn't as spicy as it should be for him. So I took his share and sauteed with more green chilis and served again. I don't think any other recipe can be so forgiving as this. I tasted the spiced dish and it really gave the kick!

Most restaurant might add egg to the batter for the crispy texture, but you can make it the same way by including rice flour. As always I ended up making this after coming home from office, by which time boys were waiting for me. I was hoping it was one of those days when they will leave me alone by sitting and watching. It turned out that they were interested in seeing how I was going to make. 

Imagine a hole of a kitchen with two adults and two 4 year olds, all geared up to see how I was going to fry the florets. And their endless questions, which never quench with a simple yes or no. I got to explain every small thing in detail. But though I end up getting frustrated by the pressure that I have to get their dinner ready, they managed to sit at a place for a moment. Athamma finally said I was not to exert myself like this. 

Well I felt it was worth the trouble when Amma said it was awesome and with my colleagues liking it so much. More than anything I would go to any lengths to get Konda to eat and say that..:)

Step by Step Pictures for making this.

Wash and cut the florets into bite size ones. Soak in lukewarm salted water for 10 mins, drain.

Spring onions that brightens up the whole thing..

Have the spring onions finely chopped, Ginger-Chilies paste ready.

For the batter - All purpose flour, Corn flour, Rice flour, Soda and salt along with chili ginger paste.

Batter ready for dipping.

Best way to fry the florets is by using a spoon. This way your hands are free to do other things.

Heat a pan of oil for deep frying. Fry on both sides and drain them on a kitchen towel.

For the sauce, heat a pan with 1 tsp oil, add finely minced garlic.

Then goes the Ginger Chili paste, you can use Chili sauce if you have.

 Then add the onions from the spring onions.

 Next goes Ajinomoto, Salt, Soy Sauce. Saute well.

Cook till the onions are done.

Then add the fried Manchurian to the sauce, saute well. Since this is a dry version, you don't require to add water or make more sauce.

Finally add the greens from the spring onions. If you prefer spicy Cauliflower Manchurian, add green chilis to the pan while you are sauteing.

Gobi Manchurian Dry ~ Cauliflower Manchurian Dry

Ingredients Needed:

For the Cauliflower:

Cauliflower florets - 4 cups
All purpose flour - 2 cups
Corn Flour - 1 cup
Rice flour - 2 tblsp
Salt to taste
Ginger - Chili paste - 3 tsp*
Oil for deep frying

*Increase more if you prefer spicy florets

For the Manchurian Sauce:

Oil - 1 tsp
Garlic - 4 cloves
Spring onions  - 6 big bulbs
Soya Sauce - 3 tsp
Tomato Ketchup - 2 tsp
Tomato Chili Sauce - 2 tsp
Ginger Chili paste - 2 tsp / Chili sauce - 3 tsp
Salt to taste
Ajinomoto - a tiny pinch (opt)

Method to prepare:

For the Cauliflower Manchurian dry

Wash the cauliflower in regular water and chop them into bite size florets.
Then soak in lukewarm salted water for 10 mins. Drain them once done.
Take the flours in a bowl, mix all of them together, along with salt, ginger chili paste. Slowly add water to get a dropping consistency batter
Heat a pan with oil. Once hot, gently drop in the florets using a spoon and fry on both sides.

To make the Manchurian Sauce

Heat a non stick pan, add oil. Saute the minced garlic, then add onions. Fry till the onions turn colour. Then add the soya sauce, tomato ketchup, tomato chili sauce, ajinomoto, salt and simmer for 5 mins.

Then add the fried Manchurians to the sauce and saute well on high.

Just before serving, add the greens of the spring onions and serve.

Notes:

• This is typically one of those recipes for which you end up adding more flour for the batter based on how well the florets get coated and fried. Also you end up tasting for crispiness after frying one floret for testing.
• AjinomotoIndo Chinese dishes ought to have this, it will not alter much if you omit.
• You can increase the spiciness by adding green chilis, it's all your choice.
• You can make both at different times and serve together by heating it just before serving if you feel the work is too much for one sitting.

Sending this to Priya for Kid's Delight, themed on No Egg/No Butter, Ghee/No Sugar .

Ragda Patties | Aloo Tikki Chat | Step by Step Recipe

Ragda Patties is another interesting Chat from Bombay. When I decided on Ragda Patties as one of the dishes I ought to make for this Kid's Delight Street Food, I never actually looked at the recipe. So imagine my shock when I set out to make this at 8.00 pm. I was under the impression that it called for green peas and I had even shopped to get shelled fresh peas, only to realize that for dried yellow peas.

Memories of those many times I remember this yellow peas being cooked at office for snacks came to mind. I never ate this because the aroma never appealed to me. So I was pretty much thinking that I might not like the Ragda when I make it. Still because there was no chance of changing the recipe now, I went and got a packet of those dried yellow peas and resigned to make it for evening snack.

Konda was happily asking what new chat I was going to make and it struck me that she is getting used to eating chats daily. I am sure she is going to be disappointed when I stop making these. Considering that the recipe sounded quite lengthy, it got completed very quickly. I referred couple of places, my own recipe collection, from one of the recipes shared by GDM members of which I am a member. After reading about couple of the recipes, I realized that as many Indian recipes, base might be same, how one actually cooks it varies. I ended up combining and modifying. Whatever, the end result was awesome, if I have to take Konda's reaction as the final verdict. She was jubilant beyond words. Even went for a second helping which she does only if the food was extremely good.

So I must say these past few days have been extremely soul satisfaction as I ended up making and enjoy my favorite food and in the process got my kid happy. Of course my boys are not grown up enough to appreciate a chat. Well I have to wait for some more years for that to happen, but they enjoy the sev, which by the way gets completed without us saving some for our chats.

Step by Step pictures to make Ragda Patties / Aloo Tikki Chat


To make the Ragda 

Wash and soak the Yellow dried peas overnight or at least 6 -8 hrs. Since I got it only about 1 pm, I soaked in hot water.

I got back to cooking this at about 8 in the evening, still I thinking soaking in hot water helped. Drain the water you used to soak and add water till the peas is covered. Pressure cook it for about 4 -5 times or till it is tender. you will see outer skin floating on the top you can remove them.

Heat a non stick pan, add 1 tsp oil sauté finely chopped onions till brown. then add 1/2 tsp of ginger garlic paste.

Then add Chili powder, Coriander powder, Cumin powder, salt and Turmeric. Sauté well.

Next goes the cooked peas, mix well.

Add enough water to get a thick gravy. Bring to boil. Ensure the gravy is loose and not thicken. It should be of pouring consistency.


To make the Patties
I love making these patties as I make them often for burgers. This time it is again in a different way.

Microwave the potatoes for 7 mins by sticking them on the top with a sharp knife. Since I got fresh peas and wanted my patties to look colorful, added those fresh peas I bought. Blanch them for 5 mins in microwave.

In a bowl, take the peeled potatoes, blanched peas, bread slices (soaked and squeezed from water), green chili paste, red chili powder, roasted Cumin powder, salt to taste.

Mix well to get a dough like this.

Then divide into small balls and flatten them into discs.

Roll them over bread crumbs

Shallow fry these patties on both sides by sprinkling oil over them.

Once they turn golden in colour and have those nice spots, you can remove.

To assemble the Ragda Patties

Have the finely chopped onions, coriander leaves.

Have the Tamarind Chutney and Green Chutney.

In a bowl, place two patties next to each other.

Pour the Ragda over the patties,

Add the tamarind and Green chutney as required. Sprinkle chat masala over this.

Then goes the onions and coriander leaves.

Finally the sev, add lots if you love this.

If you find the Ragda Patties very spicy, then you can add a dash of Sweet, spicy Curds/Yogurt over the top.

Curds is beaten well, a tsp of sugar and  two pinches of chili powder is added before being beaten again.

Ragda Patties | Aloo Tikki Chat Recipe
Adapted from GDM Member & personal paper clipping

Ingredients Needed:

For the Ragda:

Yellow dried Peas - 1 cup
Onions - 1 medium
Red Chili powder - 1 tsp
Coriander powder - 1 tsp
Roasted Cumin powder- 1/2 tsp
Turmeric a pinch
Salt to taste
Oil - 1 - 2 tsp

For the Patties:

Potatoes - 4 big
Fresh Peas - 50 gms
Green chili paste - 1/2 tsp
Red chili powder - 1/2 tsp
Roasted Cumin powder - 1/2 tsp
Bread Slices - 3 nos

For Assembling the Ragda Patties

Ragdas

Patties

Sweet and Spicy Curds/Yogurt

Tamarind Chutney

Green Chutney (Coriander- Mint- Green Chilies)
Chopped Onions
Chopped coriander leaves
Chat Masala

Sev

I prefer to serve this in a wider bowl, rather than a plate which makes it an acrobatic task to the person who is suppose to enjoy the treat, rather than fighting to get all of it in the same shot.

I don't have to spell the verdict. Everybody at home simply loved this Ragda patties.

This goes to Kid's Delight themed on Street Food and to PJ's Flavors of Maharasthtra

Check out the 25 bloggers running the next 7 days for the Blogging Marathon!

Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, Pavani,  PJ, Priya Mahadevan, Priya Suresh, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena 

Bombay Grilled Sandwich | Bombay Sandwich | Step By Step Recipes

Ever since seeing these sandwiches in Bombay which was really way back in college days, I have been obsessed with the famous Bombay Sandwiches that are offered. If I am right almost a year ago I was looking at various books and reading on sandwiches when I remembered this sandwich. So I had to read on this. I have been wanting to make this since then.

Coming back from office, I made sure I got other things that is required for making another chat but only after getting back home, I realized that I forgot to buy the main ingredient. My plan was to make both the dishes today but finally settled to make just these sandwiches. 

Between I was so happy to hear Amma saying they enjoyed Dahi Samosa Chat and were expecting me to make it again. Well what more can I ask for!

I told her that I was going to make these Bombay Sandwich and she better not complete her dinner before I can make these. I made both the plain ones and grilled sandwiches. Both were excellent.

I couldn't decide which was more delicious, of course the grilled ones were out of the world and you really ought to trust me on that!

These fresh ones got soggy, well my Green Chutney was little runny and I didn't get time to drain them. Still yummy!

Coriander leaves, Mint leaves and Green chilies for the Green chutney

Cucumber slices, Onions, Tomatoes and Boiled Potatoes. Well I had even Beets but that was going little far I know!

Grated Cheese for the grilled Version.

Trim the sides, butter the slices.

Now don't ask me where the Green chutney bowl. I seem to have forgotten to click that alone. anyway you see the green chutney being spread over the butter.

Next goes Cucumber slices, Onions, Tomatoes, Potatoes and you press the other slice over this. Actually they even make it three slices, well I wanted to get this done fast!

Finally sprinkle the cheese over the slice and flip it over the other. Well this way your cheese will fall down, best was sprinkling over the other slice.

Bombay Sandwiches | Bombay Grilled Sandwiches

For Green Chutney:

Coriander Leaves - 1/2 cup tightly packed
Mints leaves  - 1/2 cup tightly packed
Green Chilies - 3 medium
Salt to taste

For Assembling the Sandwich

Cucumber Slices, Tomato Slices, Boiled Potatoes, Onion Slices as required
Butter as required
Chat Masala - 1/4 tsp
Salt to taste

Grated Cheese for Grilled version.

Method to prepare:

To make the Green Chutney

Wash and chop the coriander and mint leaves. In a mixer take the leaves along with green chilies, salt. make it into a smooth paste. Try not to add too much of water.

To assemble the Sandwich

Peel and finely slice the vegetables into thin slices.

Trim the bread on all sides if required. Apply butter on a bread, then apply the green chutney all over.

Place cucumber, tomato, onion, boiled potatoes, sprinkle salt, Chat Masala and pepper if required

Then place the other slice over one and cut into bite size.


To make grilled Bombay Sandwich:

Once you are done with placing the sandwich, spread the grated cheese over it.

I grilled my sandwich in my sandwich maker and it turned out superb.

Hubby dear was very enthusiastic seeing me do something new. There are some famous Sandwich shops that we know and he said I look like how they make. After tasting he agreed these were best. Konda loved it so much that she insisted I make some more for her. So it was really a fantastic experience making this at home. Will surely be making this again.

 
This goes to Kid's Delight themed on Street Food and to PJ's Flavors of Maharasthtra

Check out the 25 bloggers running the next 7 days for the Blogging Marathon!

Azeema, Bhagi, Champa, Gayathri Anand, Gayathri Kumar, Harini, Jay, Kamalika, Meena, Mina, Padma, Pavani,  PJ, Priya Mahadevan, Priya Suresh, Rujuta, Santosh, Saraswathi, Savitha, Shanavi, Smitha, Sowmya, Suma, Usha, Veena