prepare dough: In a mixing bowl or food processor, combine flour, salt, and oil; blend well. Add water as you mix (you may need to add 1 more tablespoon of water to form soft dough). Knead for 3 to 5 minutes until dough becomes smooth and soft. Divide dough into 24 portions. Roll each dough portion between your palms to make smooth balls. Cover with dry towel and set aside.
6. In a food processor, coarsely grind the fried dal balls, using a pulse motion. They should resemble a coarse mixture.
7. Heat a nonstick fry pan on medium-high heat. Add the bean crumbles. Add cumin, salt, coriander, fennel, cayenne pepper, and amchur. Mix well. Fry for 2 to 3 minutes. Remove from heat and cool to room temperature.
8. Assemble kachories: Roll each dough ball into a 2- to 3-inch circle. Place about 2 tablespoons of filling in the center, crimp the edges of the circle together, and seal in the filling. Press the ball to form a flat disk.
9. Placing the filled side up, roll the filled disks to a 2- to 3-inch circle again.
10. Keep the filled kachories between dry towels to avoid drying.
11. Heat about 3 inches oil in a wok/ karahi or a medium skillet over medium heat. (Or use electric fryer and heat oil to 325ºF.) Oil is ready when a pinch of dough dropped into the oil floats up within seconds. (It is important to have the oil the right temperature because if the oil is too hot, the crust will brown right away and the inside will not be cooked. If the oil is not hot enough, the kachories might fall apart or get greasy.) Fry 5 to 6 kachories at a time (depending on the size of your pan) until light golden brown, about 4 to 5 minutes on each side. Drain on paper towels. Let cool.
12. Serve at room temperature with Cilantro Chutney (page 185) and/or Tamarind Chutney (page 184). To store, cool to room temperature and store in an airtight container. Will keep at room temperature for up to three days.
NUTRITION INFORMATION PER SERVING:
Calories:
270; Total Fat: 16 g (Saturated Fat: 1 g);
Carbohydrate: 27 g; Protein: 6 g; Fiber: 1 g;
Sodium: 391 mg
GF
Potato-Patty Snack
Aloo-Tikki Chaat
PREP: 30 minutes
COOK: 40 minutes
MAKES: 6 servings
SERVING SIZE: 2 tikkies
W hat makes simple potato patties a chaat are the toppings. The sweet, sour, and spicy chutneys, creamy yogurt, a sprinkle of onions and cilantro, and a dash of this and that—every vender has his specialty. Aloo-tikki is one of the standard chaats available at most kiosks. When you ordered a plate of aloo-tikki , the vendor takes two tikkies and swiftly moves them into the hot oil for a few seconds, flips them into a dried leaf bowl (disposable plate) and methodically adds yogurt, chutneys, boiled chane (chickpeas), onions, and spices. You have just a few seconds for any special requests, such as “Hold the onions, please,” before the chaat is done and in your hands. When I make tikkies at home, my son always says, “Mom, yours are better, but the experience of eating it at the kiosk is special.” I have to agree.
POTATO PATTIES ( ALOO-TIKKIES )
5 to 7 medium (2 pounds) white potatoes
such as russet or Idaho
1 teaspoon salt
TOPPINGS
1 (15-ounce) can chickpeas or 1½ cups boiled
black chana
1 cup soy yogurt, blended, optional
½ cup red onions, finely chopped
3 tablespoons Instant Sweet-and-Sour
Chutney (page 187) or Tamarind Chutney
(page 184)
Roasted cumin powder, for garnish
(page 25)
Cayenne pepper, to taste
Salt, to taste
2-3 tablespoons canola or vegetable oil for
frying
1. Wash potatoes. In a large skillet, add potatoes and enough water to about 2 inches above the potatoes. Bring water to a boil on medium-high heat, reduce heat, and boil for 20 to 28 minutes, until the potatoes are done. To check doneness, insert a knife into the potatoes; it should easily pierce the potatoes. Drain the potatoes into a large colander. Cool to room temperature.
2. In the meantime, set up your chaat assembly station : Rinse and drain the chickpeas.
6. In a food processor, coarsely grind the fried dal balls, using a pulse motion. They should resemble a coarse mixture.
7. Heat a nonstick fry pan on medium-high heat. Add the bean crumbles. Add cumin, salt, coriander, fennel, cayenne pepper, and amchur. Mix well. Fry for 2 to 3 minutes. Remove from heat and cool to room temperature.
8. Assemble kachories: Roll each dough ball into a 2- to 3-inch circle. Place about 2 tablespoons of filling in the center, crimp the edges of the circle together, and seal in the filling. Press the ball to form a flat disk.
9. Placing the filled side up, roll the filled disks to a 2- to 3-inch circle again.
10. Keep the filled kachories between dry towels to avoid drying.
11. Heat about 3 inches oil in a wok/ karahi or a medium skillet over medium heat. (Or use electric fryer and heat oil to 325ºF.) Oil is ready when a pinch of dough dropped into the oil floats up within seconds. (It is important to have the oil the right temperature because if the oil is too hot, the crust will brown right away and the inside will not be cooked. If the oil is not hot enough, the kachories might fall apart or get greasy.) Fry 5 to 6 kachories at a time (depending on the size of your pan) until light golden brown, about 4 to 5 minutes on each side. Drain on paper towels. Let cool.
12. Serve at room temperature with Cilantro Chutney (page 185) and/or Tamarind Chutney (page 184). To store, cool to room temperature and store in an airtight container. Will keep at room temperature for up to three days.
NUTRITION INFORMATION PER SERVING:
Calories:
270; Total Fat: 16 g (Saturated Fat: 1 g);
Carbohydrate: 27 g; Protein: 6 g; Fiber: 1 g;
Sodium: 391 mg
GF
Potato-Patty Snack
Aloo-Tikki Chaat
PREP: 30 minutes
COOK: 40 minutes
MAKES: 6 servings
SERVING SIZE: 2 tikkies
W hat makes simple potato patties a chaat are the toppings. The sweet, sour, and spicy chutneys, creamy yogurt, a sprinkle of onions and cilantro, and a dash of this and that—every vender has his specialty. Aloo-tikki is one of the standard chaats available at most kiosks. When you ordered a plate of aloo-tikki , the vendor takes two tikkies and swiftly moves them into the hot oil for a few seconds, flips them into a dried leaf bowl (disposable plate) and methodically adds yogurt, chutneys, boiled chane (chickpeas), onions, and spices. You have just a few seconds for any special requests, such as “Hold the onions, please,” before the chaat is done and in your hands. When I make tikkies at home, my son always says, “Mom, yours are better, but the experience of eating it at the kiosk is special.” I have to agree.
POTATO PATTIES ( ALOO-TIKKIES )
5 to 7 medium (2 pounds) white potatoes
such as russet or Idaho
1 teaspoon salt
TOPPINGS
1 (15-ounce) can chickpeas or 1½ cups boiled
black chana
1 cup soy yogurt, blended, optional
½ cup red onions, finely chopped
3 tablespoons Instant Sweet-and-Sour
Chutney (page 187) or Tamarind Chutney
(page 184)
Roasted cumin powder, for garnish
(page 25)
Cayenne pepper, to taste
Salt, to taste
2-3 tablespoons canola or vegetable oil for
frying
1. Wash potatoes. In a large skillet, add potatoes and enough water to about 2 inches above the potatoes. Bring water to a boil on medium-high heat, reduce heat, and boil for 20 to 28 minutes, until the potatoes are done. To check doneness, insert a knife into the potatoes; it should easily pierce the potatoes. Drain the potatoes into a large colander. Cool to room temperature.
2. In the meantime, set up your chaat assembly station : Rinse and drain the chickpeas.
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