Indian Recipes
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Ingredients
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| 1 |
Potatoes, boiled & peeled |
4 |
| 2 |
Green chilies, finely chopped |
5 |
| 3 |
Cumin seeds |
1/2 teaspoon |
| 4 |
Asafetida |
a pinch |
| 5 |
Coriander powder |
1 teaspoon |
| 6 |
Ginger, finely chopped |
1/4 teaspoon |
| 7 |
Sindhav salt [sendha namak] |
to taste |
| 8 |
Amchur [ khatai] |
1 + 1/2 teaspoons |
| 9 |
Fresh coriander leaves, finely chopped |
2 tablespoons |
| 10 |
Ghee [ clarified butter] |
2 tablespoons |
| 11 |
Oil |
for frying |
| For the batter- |
| 12 |
Singhare ka atta |
1/4 cup |
| 13 |
Kuttu ka atta |
1/2 cup |
| 14 |
Sindhav salt |
to taste |
| 15 |
Cumin seeds |
1/4 teaspoon |
| 16 |
Asafetida |
a pinch |
| Method |
Combine all the ingredients of batter in a bowl with water to make a thick
batter. Set aside.
Heat ghee in a pan or kadahi over medium-high heat, add cumin seeds,
asfoetida and green chilies and let it splutter, now mash the potatoes a bit,
and add it to the pan, stir, now sprinkle salt, coriander powder and amchur
on potatoes, stir well to coat all over, turn the flame to medium-low and
cook for 15-20 minutes until brown, by occasionally stirring it. Add chopped
coriander, stir, transfer to the plate and let it cook to handle.
Heat oil in a pan or kadahi over medium-high heat, make small tikkis from the
potato mixture, dip in the flour batter to coat all over and deep fry in hot oil
until golden brown.
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| Servings -6-8 |
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| Introduction
of the dish |
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Usually people don’t use red chili powder during vrat, but if
you use it, you can also add chili powder to make it more spicy.
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