Aloo Tikki Chana

Hi
For the final week of BM for this month, the theme is combo
platter. Having a kid who loves chat items, this is an ever sought chat
at home. Though the whole preparation looks a little elaborate, with a
little planning, we can make this effortlessly

INGREDIENTS   
Aloo tikkis                        12  
Chana Masala                  2-3 cup

 Green chutney                  4 tbsp 

Sweet chutney                  2 tbsp

Cut onions                       2 tbsp

FOR  CHANA MASALA

 

INGREDIENTS
White Kabuli Chana         1/2 cup
Onion                                 2
Tomato                               2
Pomegranate seeds             1tsp 
Ginger Garlic Paste           1/2 tsp
Chilli powder                     1/2 tsp(or a little more)
Coriander powder               1tsp
Cumin powder                     1tsp
Garam Masala                      1/2 tsp
Chana masala                        1tsp
Kasuri methi                         1tsp
Coriander                              1tbsp
Oil                                         1Tbsp
Cumin Seeds                         1/2 tsp
Cardamom                             2
Cinnamon                              1/4 ” piece
Salt                                         to taste
PREPARATION
Soak the chana in 3 cups of water overnight
Wash and drain the water.
Cook
the chana in 3 cups of water with 1 tsp of salt added to it. in a
pressure cooker . I cook for 5 whistles. Let it not become mushy. Let it
cool. Drain it and keep aside

Now slice the onions and grind it to a smooth paste
Grind the tomatoes into a smooth paste too
Heat oil in a pan.
When it is hot enough add the cumin seeds, and when they start sizzling add the cardamom and cinnamon ans saute for few seconds
Now add the onion paste and saute on a low flame till the raw smell goes off and it starts to brown.
Now add the ginger garlic paste and saute for 1 minute.
Add the tomato puree, mix well and cook for another 2 minutes in medium flame
Time to put the masala powders. Add the chilli powder, coriander powder, cumin powder, garam masala, chana masala and salt.
Mix everything evenly, cook in low flame for 5 minutes so that the flavours come together
Now add the cooked chana, kasuri methi and cook for another 2 minutes
Switch off the fire and add the cut coriander.

FOR THE ALOO TIKKI

INGREDIENTS
Potatoes                            2
Green peas                       1/4 cup
Cornflour                        2 tsp
Turmeric powder         1/4 tsp
Ginger chilli paste        2 tsp
Garam masala               1/2 tsp
salt                                  to taste
Oil                                for shallow fryingPREPARATION

Boil the potatoes, peel it and mash it.
Cook the peas till soft and cool it
Mix everything together into a very soft mixture.
Make small balls and flatten it in your palms to make small patties
Shallow fry them till golden brown on both sides

 FOR THE SWEET CHUTNEY
 Seedless Dates         1 cup
Tamarind                   a marble sized
Jaggery                      1/2 cup
Chilli powder              1/2 tsp
Cumin powder             1tsp
Salt                              pinch
FOR THE GREEN CHUTNEY
Coriander                   1/2 cup
Mint leaves                 1/4 cup
Green chillies               4
Cumin seeds                1/4 tsp
Saunf                           1/4 tsp
Garlic                            1 clove
Ginger                            a small piece
Lemon juice                    2tsp
Black salt                        1/2 tsp
Salt                                  to taste
PREPARATION 
FOR THE DATES CHUTNEY
Microwave the dates, tamarind and jaggery  with 1 tbsp of water for 2-3 minutes in Micro High mode.
Let it cool.
Grind it with the other ingredients to a smooth paste.
Add water to bring the right consistency
FOR THE GREEN CHUTNEY
Combine all the ingredients with just enough water and grind to a very smooth chutney consistency
ASSEMBLING
Put 1 ladle of prepared chana on the serving plate
Keep 1 aloo tikki in the center
Put the2 tsp of  green chutney and sweet chutney   on it
Now put the cut onions on it and serve warm
NOTE:The amount of chutneys can be varied acoording to the individual taste
Do not make the chana masala very thick, a slightly water one is preferred as the taste when it combines with the chutneys are awesome(Thank you Vibha for the tip:-) )
Did you like this platter as much as I did?

 Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#33

Veena

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