Whisk the yogurt until smooth, if using. Prepare the chutney, if needed. Have cumin powder and cayenne pepper handy.
3. Peel potatoes and mash with a potato masher to desired consistency. Sprinkle potatoes with salt and mix well with hands. Mixture should come together like dough. Divide potato dough into 12 parts and make round, smooth patties. You may need to oil your hands if potatoes stick to your hands.
4. Preheat electric griddle to 250ºF, or heat tava / iron griddle on medium heat. Coat the griddle with small amounts of oil. Place the patties about 1 inch apart. Drizzle small amounts of oil around each tikki , and cook until brown on one side, about 8 to 10 minutes. Turn patties over, drizzle small amount of oil around each patty, and brown the other side. Using a spatula, slightly flatten each patty.
5. Assemble tikki-chaat: Place 2 tikkies on a plate; add about 2 tablespoons chickpeas, 2 tablespoons yogurt, if using, 1 tablespoon onion; drizzle with small amount of chutney; and sprinkle with cumin powder, cayenne pepper, and salt, to taste.
NUTRITION INFORMATION PER SERVING:
Calories:
339; Total Fat: 9 g (Saturated Fat: 0.5 g);
Carbohydrate: 53 g; Protein: 9 g; Fiber: 9 g;
Sodium: 601 mg
GF, LF
Chickpea-Potato Snack
Chana-Aloo Chaat
PREP: 10 minutes
COOK: 0 minutes
MAKES : 4 servings
SERVIN G SIZE: ½ cup
M y mom would sometimes have this quick snack ready for us when we came home from school. It was always filling, fun, and tasty. Eat it as a snack or as a salad. It’s even easier now with canned chickpeas.
1 (16 oz) can chickpeas
1 medium boiled potato (about 1 cup
chopped)
2 tablespoons cilantro, finely chopped
2 tablespoons lemon or lime juice
½ teaspoon roasted cumin powder (page 25)
¼ teaspoon salt
¾ teaspoon chaat masala (page 24), or
purchased
¼ cup Tamarind Chutney (page 184), optional
¼ teaspoon cayenne pepper, optional
1. Drain and rinse the chickpeas. Place in a small serving bowl.
2. Peel and chop boiled potato into ¼ -inch pieces. Add to the chickpeas. Add cilantro and stir.
3. In a small bowl, mix lemon juice, cumin powder, salt, and chaat masala. Pour over the chickpea mixture and stir. Let stand for about 10 minutes.
4. Enjoy as is or before serving, on each individual serving, drizzle 1 tablespoon of Tamarind Chutney and cayenne pepper, to taste, if desired.
NUTRITION INFORMATION PER SERVING:
Calories:
174; Total Fat: 2 g (Saturated Fat: 0 g);
Carbohydrate: 31 g; Protein: 8 g; Fiber: 7 g;
Sodium: 404 mg
GF, LF
Orange-Ginger Sherbet
Santara Sherbet
PREP: 10 minutes
COOK: 10 minutes
MAKES: 12 servings
SERVING SIZE: ½ cup
Growing up in India, I drank lots of orange squash concentrate in the summer. It was nothing more than orange-flavored sugar syrup added to water to quench the afternoon thirst. Sherbets (also called squash) have lost their popularity since the advent of soft drinks. I use fresh oranges to prepare this drink, although you can make it with prepared orange juice.
½ cup sugar
3 tablespoons ginger, peeled and grated
2 tablespoons orange zest
1 tablespoon lemon zest
3½ cups water, divided
6 oranges (about 3 cups of orange juice)
1 lime or lemon (about 2 tablespoons juice)
Thin strips of orange and lime or lemon
rinds, for garnish, optional
1. In a small skillet, combine sugar, ginger, orange zest, lemon zest, and 1 cup water. Bring to a boil over medium heat. Reduce heat and simmer for 10 minutes. Let cool completely. Strain the liquid and discard the pulp.
2. In the meantime, squeeze out the juice of oranges and lime. Strain the juices in a strainer. Using the back of a spoon, squeeze out all the juice from the pulp. Discard the pulp.
3. In a juice pitcher, combine the zest liquid and strained juices. Add the remaining 2 ½ cups of cold water. Stir and refrigerate until completely chilled.
4. Stir before serving. Garnish with orange and lime rinds, if desired.
NUTRITION INFORMATION PER SERVING:
Calories: 63; Total Fat:
3. Peel potatoes and mash with a potato masher to desired consistency. Sprinkle potatoes with salt and mix well with hands. Mixture should come together like dough. Divide potato dough into 12 parts and make round, smooth patties. You may need to oil your hands if potatoes stick to your hands.
4. Preheat electric griddle to 250ºF, or heat tava / iron griddle on medium heat. Coat the griddle with small amounts of oil. Place the patties about 1 inch apart. Drizzle small amounts of oil around each tikki , and cook until brown on one side, about 8 to 10 minutes. Turn patties over, drizzle small amount of oil around each patty, and brown the other side. Using a spatula, slightly flatten each patty.
5. Assemble tikki-chaat: Place 2 tikkies on a plate; add about 2 tablespoons chickpeas, 2 tablespoons yogurt, if using, 1 tablespoon onion; drizzle with small amount of chutney; and sprinkle with cumin powder, cayenne pepper, and salt, to taste.
NUTRITION INFORMATION PER SERVING:
Calories:
339; Total Fat: 9 g (Saturated Fat: 0.5 g);
Carbohydrate: 53 g; Protein: 9 g; Fiber: 9 g;
Sodium: 601 mg
GF, LF
Chickpea-Potato Snack
Chana-Aloo Chaat
PREP: 10 minutes
COOK: 0 minutes
MAKES : 4 servings
SERVIN G SIZE: ½ cup
M y mom would sometimes have this quick snack ready for us when we came home from school. It was always filling, fun, and tasty. Eat it as a snack or as a salad. It’s even easier now with canned chickpeas.
1 (16 oz) can chickpeas
1 medium boiled potato (about 1 cup
chopped)
2 tablespoons cilantro, finely chopped
2 tablespoons lemon or lime juice
½ teaspoon roasted cumin powder (page 25)
¼ teaspoon salt
¾ teaspoon chaat masala (page 24), or
purchased
¼ cup Tamarind Chutney (page 184), optional
¼ teaspoon cayenne pepper, optional
1. Drain and rinse the chickpeas. Place in a small serving bowl.
2. Peel and chop boiled potato into ¼ -inch pieces. Add to the chickpeas. Add cilantro and stir.
3. In a small bowl, mix lemon juice, cumin powder, salt, and chaat masala. Pour over the chickpea mixture and stir. Let stand for about 10 minutes.
4. Enjoy as is or before serving, on each individual serving, drizzle 1 tablespoon of Tamarind Chutney and cayenne pepper, to taste, if desired.
NUTRITION INFORMATION PER SERVING:
Calories:
174; Total Fat: 2 g (Saturated Fat: 0 g);
Carbohydrate: 31 g; Protein: 8 g; Fiber: 7 g;
Sodium: 404 mg
GF, LF
Orange-Ginger Sherbet
Santara Sherbet
PREP: 10 minutes
COOK: 10 minutes
MAKES: 12 servings
SERVING SIZE: ½ cup
Growing up in India, I drank lots of orange squash concentrate in the summer. It was nothing more than orange-flavored sugar syrup added to water to quench the afternoon thirst. Sherbets (also called squash) have lost their popularity since the advent of soft drinks. I use fresh oranges to prepare this drink, although you can make it with prepared orange juice.
½ cup sugar
3 tablespoons ginger, peeled and grated
2 tablespoons orange zest
1 tablespoon lemon zest
3½ cups water, divided
6 oranges (about 3 cups of orange juice)
1 lime or lemon (about 2 tablespoons juice)
Thin strips of orange and lime or lemon
rinds, for garnish, optional
1. In a small skillet, combine sugar, ginger, orange zest, lemon zest, and 1 cup water. Bring to a boil over medium heat. Reduce heat and simmer for 10 minutes. Let cool completely. Strain the liquid and discard the pulp.
2. In the meantime, squeeze out the juice of oranges and lime. Strain the juices in a strainer. Using the back of a spoon, squeeze out all the juice from the pulp. Discard the pulp.
3. In a juice pitcher, combine the zest liquid and strained juices. Add the remaining 2 ½ cups of cold water. Stir and refrigerate until completely chilled.
4. Stir before serving. Garnish with orange and lime rinds, if desired.
NUTRITION INFORMATION PER SERVING:
Calories: 63; Total Fat:
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