Aalu ki tikiya(potato patties stuffed with spicy peas)

Winter season brings a lot more memories from my parent’s  house related to food. We are 4 siblings and we all were great foodies. Dinner used to be the main meal of the day because whole family used to be together at the end of the day and we used to  have it in the kitchen itself because kitchen had wonderful aroma of hot food preparation and all the warmth of cooking.

Other than regular food, menu for winter dinner used to be hot dosa, different varieties of cheela, stuffed parathas or plain parathas and aaloo ki tikiya.

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Aaloo ki tikiya is a type of patty prepared with boiled potatoes and stuffed with spicy boiled peas. It is roasted on heavy tava brushed up with oil. Aalu ki tikiya is a very popular North Indian street snack during winter. It is served with sweet chutney  and spicy coriander chutney. If you want to have it as a full meal, serve chole also along with chutney.

When we shifted to Bangalore around 15 years ago we were staying in a rented house. There I had prepared Aaloo ki tikiya for my daughter’s third birthday party. I guess it was a gathering of 15-16 people. Well, among them nine people were from our house owner’s family. They all were staying together as a joint family with two married sons, their kids and parents.  Guests loved aaloo ki tikiya so much that for next birthday party there was a demand to prepare them again!!

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Well, the reason I prepared aaloo ki tikiya this time was completely different. I wanted to use this tikiya as a filling for veg burger. So I prepared small and thinner tikiya. If you want to prepare them as only snack, prepare slightly bigger in size and don’t flatten them so much.

You must have seen how they are sold in food corners in the market. One big flat heavy bottomed tava completely covered with big sized tikiyas around it and the moment you order, street-food magician😊 will drag one from the edge of tawa and roast it in the middle of tawa till it gets beautiful brown crisp and you will be having a plate of hot crisp and soft tikiya with sweet and spicy chutney and chopped onions… Oh well…. I can visualize the scene!!!

Aren’t you tempted enough to give a try? I am sure you are!! Just have some patience while roasting them on tawa. It is done on sim heat. Some prefer to fry them because frying makes the work fast. But personally I never really like the taste of fried ones and I don’t want to consume so much of oil when there is a better option.

Choice is yours, whatever the way you want to go ahead with!!

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In the list of ingredients I have not mentioned the quantity because you actually don’t need. Add all spices as per your taste buds. I prefer little bit spicy – your choice might be less or very mild …. so add all spices whichever the way you want!!

Ingredients :

Boiled potatoes
Boiled peas
Finely chopped green coriander leaves
Finely chopped green chillies
Finely chopped onions

Salt, dry mango powder(amchoor), dry chilli powder, garam masala, asafoetida (hing) and oil for brushing up.

Process :

Boil potatoes and keep them on a sieve so that excess water get drained out.

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Now boil peas and after boiling keep them also in sieve so that excess water gets drained out. Watery peas and potatoes would create problem in preparing tikiya, so take care of this point.

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Peel boiled potatoes and grate them in a vessel.

Yes, you heard it right! We don’t mash them because in mashed potatoes there are tiny little chunks of potatoes. We need fine thick paste kind of consistency, so we have to grate them.

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Grease your palms and vessel with little bit of oil and slightly knead these grated potatoes and collect them in the shape of a dough.

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In another vessel keep boiled peas along with all spices, chopped chillies and coriander leaves. Slightly mash peas with your fingers while mixing everything together. Filling is ready.

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Grease your hands with oil and take a small portion of potato dough and give it a round shape like ball. Finish potato dough by preparing round shaped balls.

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Now keep one potato ball in your palm, give a cup like shape to your  palm and slowly by tapping from all the sides create some space for the filling.

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Fill-in peas filling in there and slowly and carefully close it back and roll it again between your palms in ball shape. If potatoes are sticking, grease palms with oil. Fill – in all potato balls in the same way.

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Heat heavy bottomed flat tava on medium heat and grease it with oil. Once tava is hot enough, keep all tikiya  (peas filled potato balls)  on it and reduce heat on sim.

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Brush up the upper part of tikiya with oil and spread very little quantity of oil  around all tikiya.

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With the help of slight sharp edged flat spatula turn all tikiya upside down and once again brush up with oil. Now you can increase the heat on medium to sim.

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Roast tikiya nicely from both the sides till they become nice brown and crisp. Serve with sweet chutney and spicy coriander chutney.

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What do you think about this popular Indian snack? Have you ever tried it before this way or in a different way .. would love to hear from you all in the comments section 😊😊

 

 

 

 

 

 

 

Shakkarpara (first version)

Shakkarpara is an all time favourite snack for kids, maybe because it has dried sugar syrup on it.  But today I am posting a different version, which doesn’t have sugar syrup and  I had learned this during a train journey.

Yes, you heard me right! Long train journeys enrich you with lots of experiences.

During summer vacations I was travelling in the train with my daughter apoorva from Bangalore to Jaipur. The best part of travelling in train during summer vacation is that we find a lot of families with kids. So the whole atmosphere inside the coach looks like a nice neighbourhood. Parents will be gossiping, kids will be playing together and after every  short interval they will come and demand something to eat. Chess, Ludo, Snake and Ladder, Cards,drawing and painting pouch – parents carry everything over such long journies to keep their  kids busy.

And above all, the most important thing mothers do is, prepare snacks for these long distance journeys. Yes, mothers still bring homemade snacks for train travel, though you get a lot of stuff in the train itself, but you can’t beat the taste of homemade stuff, and it is safe for your kid’s health also.

So, in this  train I met a couple with their three year old son. They were very nice people and I had a lovely time with them till I reached Jaipur. In the whole journey their son would come (except sleeping time) after every half an hour demanding something to munch. So naturally she offered me too when she opened her shakkarpara pack. (she had 4-5 different varieties of snacks). I liked her version of shakkarpara without using sugar syrup. So asked her complete recipe and after reaching back to Bangalore I tried and I liked it a lot.

If you also find it interesting, do give a try …….

Ingredients :

Maida          1 cup

Powdered Sugar    8 tbsp

Oil     1+1/2 tbsp

Water        1/8 cup

Procedure :

In a broad vessel take maida and powdered sugar.

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Mix maida and powdered sugar nicely, add oil and mix the whole mixture with the tip of your fingers (oil is used to make sakkarpara crisp).

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To figure out how much oil is enough, after adding oil and mixing it with maida, take  the mixture in your palm and fold your palm tightly. If the mix binds and doesn’t crumble, the quantity of oil is perfect.

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Now slowly add water by sprinkling it with your hand.

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Because of powdered sugar in the mix, if we add more water than needed, mixture will become very wet. So, sprinkle water and prepare a tight dough. Apply some oil on dough to make it smooth. Don’t give much resting time to the dough otherwise because of sugar it will become loose.

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Roll out the dough  on your clean kitchen top in rectangular, round or square shape. Cut out the rough edges.

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Now cut long stripes.

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Once again cut these stripes into small pieces and fry them in hot oil. Keep the heat on sim to medium. Because there is sugar mixed with maida, these might burn fast, so carefully fry them shifting the heat from sim to medium. Once they are fried, carefully shift them into a large sized strainer (so that excess oil is strained) or on a butter paper.

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Remember, this variety of shakkarpara would be very soft after frying. Let them cool down completely, and they will turn perfect crisp. I am sure you are going to love them and they wouldn’t last more than two days, because you will always find an excuse to go into the kitchen and munch them the whole day..!!

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