Taste of Delhi withTikki Chole


BM # 33  Week 2  Day 1



The 33rd edition of Blogging Marathon started last week after a full months marathon where we posted recipes from A-Z..This marathon was one of its kind, and we have learnt so much from it. Some how for this marathon  I could not participate for all four weeks so decided to post at least for two weeks. For this week I have picked to cook Combo Platters

This is a combo platter from my home town Delhi.You walk around the Delhi streets and every nook and corner you will find Tikki Chole. Some of the stalls have the tikkis with chutneys.The Delhi tikkis are made with boiled potatoes and are stuffed with moong daal. These are the fried on a heavy gridle. They just float in the ghee.These are normally double fried to give them a good crunch but I have shallow fried them.

The chole version is something that I picked from a vendor.of course they never tell you the exact things but we can always put two and two and get what we want.The tikki chole are garnished with chutneys and onions at times there is salad also.


Chole
300 gm chick peas
3-4 dry gooseberry
100 gms ghee
2-3 bay leaves
2 -3 big cardamom
4 green chillies, chopped
1 piece ginger, sliced
2 onions, sliced


Mix together into a spice powder
1/2 tsp dry mango powder
1 tbsp garam masala
1 tbsp red chilly powder
2 tsp coriander powder
1/2 tsp black salt
100 gms ghee

To be tied in a muslin cloth
1 cinnamon
2-3 cloves
1 star anise
2-3 cardamoms
2-3 cloves
2 tbsp tea leaves

Soak the chick peas overnight.
Boil them with salt, gooseberry and all spices and tea tied in a muslin cloth.
The chickpeas should be well cooked.
Discard the muslin bag and the gooseberry pieces.
Heat ghee .
Add bay leaves and cardamoms.
Add onion, green chilly and ginger.
Sauté till onion is brown.
Add the dry spices.
Add the boiled chick peas.
Cook well till all the spices are infused and well cooked.
These could be served with tikki or bhatura, kulcha or even rice.






Aaloo Tikki
500 gms potatoes, boiled and mashed
4 slices bread, churned into mixer
1 tsp ghee
Pinch turmeric
Salt to taste
Add all ingredients and make a dough from the mixture.

Stuffing
1/2 cup moong daal
1/4 cup fresh green peas
2 tsp ghee
Pinch asafoetida
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp coriander seeds
1 tsp green chilly, finely chopped
1/4 tsp red chilly powder
1/4 tsp garam masala
1/2 tsp dry mango powder
Coriander leaves
Salt to taste
Soak the moong daal for 2-3 hours.
Cook with salt, using minimum water.
Water should be just enough for the daal to be cooked in, each grain should be separate.
Boil the peas with salt, drain and keep aside.
Heat ghee.
Add asafoetida,cumin,fennel and coriander seeds.
Add green chilly and all dry spices.
Switch off the gas.
Add the boiled daal and peas.
Switch on the gas and sauté for a few minutes.
Add coriander leaves.
Let cool.

Assembling the tikki
From the prepared potato dough , pinch even sized balls , according to the desired size of the tikki.
Flatten the balls and form cups from it.
Stuff in the stuffing and bring to get her the ends to seal the ball.
Flatten the ball , giving it a perfect round for the patty.
Shallow fry till crisp on both .








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