Posted:
Aloo Bonda
| Ingredients: | |
| Mashed potatoes | 2 cups |
| Gram flour | 1 cup |
| Chopped onions | 1/2 cup |
| Chopped green chilli | 1 |
| Red chilli powder | 1 tsp. |
| Turmeric powder | 1/4 tsp. |
| Vegetable oil | as required |
| Salt to taste | |
| Method: | |
| 1. | Mix mashed potatoes, chopped onions, chopped green chilli, 1/4 tsp. chilli powder, salt. |
| 2. | Make small balls of it. |
| 3. | Mix gram flour, red chilli powder, turmeric powder and salt. |
| 4. | Add enough water to make a thick batter. |
| 5. | Heat oil in a deep frying pan/ kadhai on high. (Oil should be enough so that all the balls dip well in oil) |
| 6. | Reduce the heat. Coat each ball with enough batter and then deep fry till light brown. |
| 7. | Serve hot with tamarind chutney or green chutney. |
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Aloo Tikki
| Ingredients: | |
| Boiled mashed potatoes | 3 cups |
| Refined flour (maida) | 1/4 cup |
| Flaked rice (poha) | 1 cup |
| Chopped green chilli | 2 |
| Chopped onion | 1 |
| Chopped tomato | 1 |
| Roasted cumin powder | 2 tsp. |
| Red chilli powder | 2 tsp. |
| Yogurt (curd) | 1 cup |
| Salt to taste | |
| Vegetable oil as required | |
| Green chutney | 1/2 cup |
| Tamarind chutney | 1/2 cup |
| Method: | |
| 1. | Wash poha thoroughly and squeeze out all the water.Soak poha in about 1/8 cup water for 5 minutes so that it becomes soft. Then mash it. |
| 2. | Add mashed potatoes, refined flour and salt. Knead to a smooth mixture. |
| 3. | Take a little potato mixture and flatten it on your palm, round in shape and about 1 cm. thick. Similarly, make tikkis from the remaining mixture and keep aside. |
| 4. | Heat about 3 tbsp. oil in a frying pan (preferably flat) / non-stick pan. |
| 5. | Fry the tikkis on medium heat until golden brown on both the side. While frying turn the tikkis upside down so that they don't burn. |
| 6. | Once you are done with all the tikkis, be ready to serve. |
| 7. | Take 2 tikkis in a plate. Flatten the tikkis, then add some chopped onion, chopped tomatoes, green chilli. Add about 1 tbsp. yogurt, little green chutney, tamarind chutney. Sprinkle pinch of red chilli powder, roasted cumin powder and salt. Follow the same procedure for the remaining tikkis. |
| Serve hot aloo tikkia. (Optional- garnish with chopped green coriander leaves) |
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Bread Pakoda
| Ingredients: | |
| Bread slices | 6 |
| Gram flour | 1 cup |
| Mashed potatoes | 1 cup |
| Chopped mint leaves | 1/4 cup |
| Black salt powder | 1/4 tsp. |
| Mango powder | 1/4 tsp. |
| Red chilli powder | 1/2 tsp. |
| Black pepper powder | 1/4 tsp. |
| Roasted cumin powder | 1/4 tsp. |
| Salt to taste | |
| Vegetable oil as required | |
| Method: | |
| 1. | Cut each bread slice into two (triangular pieces). |
| 2. | Mix gram flour, red chilli powder and salt. Add water and beat with your hands to make smooth batter. It should not be very thick. |
| 3. | Mix mashed potatoes, chopped mint leaves, black salt powder, cumin powder, mango powder and black pepper powder. |
| 4. | Divide the potato mixture into 6 parts. |
| 5. | Stuff potato mixture between the two parts of each bread slice. Similarly stuff all the six slices. |
| 6. | Deep fry double decker bread pakoras in heated oil until golden brown. |
| Serve hot with chutney, pickle or sauce |
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Bread Rolls
| Ingredients: | |
| Mashed potatoes | 1 cup |
| Chopped onion | 1/4 cup |
| Chopped green chilli | 1 |
| Big Bread slices | 6 |
| Red chilli powder | 1/4 tsp. |
| Turmeric powder | 1/4 tsp. |
| Garam masala powder | 1/4 tsp. |
| Mango powder | 1/4 tsp. |
| Dry fenugreek leaves | 1 tsp. |
| Salt to taste | |
| Vegetable oil as required | |
| Method: | ||||||||||||||||||||||
| 1. | Mix mashed potatoes, chopped onion, green chilli, red chilli powder, turmeric powder, garam masala, mango powder, fenugreek leaves and salt. Knead to make a smooth dough. | |||||||||||||||||||||
| 2. | Divide this mixture into 6 equal parts. | |||||||||||||||||||||
| 3. | Soak bread slice in water and then squeeze out the water by pressing the bread slice (flat) between the palms. | |||||||||||||||||||||
| 4. | Take one part of the potato mixture and put it in the centre of the bread slice and seal all its edges. Gently roll it between your palms to give it an elongated shape. Ensure that the potato mixture is completely covered with the bread slice. | |||||||||||||||||||||
| 5. | Similarly make all the six bread rolls. | |||||||||||||||||||||
| 6. | Heat oil in a deep frying pan on high. Reduce the heat. | |||||||||||||||||||||
| 7. | Deep fry the bread rolls until golden brown. | |||||||||||||||||||||
| Serve hot with chutney or chilli sauce. ************************************************************ *************************
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