POTATO TIKKA

INGREDIENTS

Potatoes peeled - 500 grams
Onion - 100 grams
Lime - 1
Green chillies - 2-3
Coriander leaves - 50 grams
Salt - 1tsp or according to taste
Mustard oil - half cup

PROCEDURE

Boil the potatoes in pressure cooker. Put water in the pressure cooker to just cover potatoes. Close lid tightly. Put on high flame and when cooker whistles lower the flame. Keep on low flame for 3-4 minutes. When cooker opens automatically drain out water from potatoes by putting on a colander. After a minute, transfer potatoes on a tray and smash them with a ladle immediately. Cool under a fan. If you do not smash the potatoes while hot it tends to become sticky.
Now chop the onions, chillies and coriander leaves into very small pieces. Mix with smashed potatoes. mix salt and juice of the lime too. Now shape the mixture into balls flattened on both sides. Heat 2 tsp of oil on a frying pan. When oil smokes put in as many tikkas (balls) the oil can hold. Keep on high flame for 2 - 3 minutes and then on low for 2 minutes or until deep brown on one side. Turn over the tikkas and fry the other side in the same way. Fry all the tikkas in this way. Serve hot with tamarind chutney *or tomato sauce.

*TAMARIND CHUTNEY

INGREDIENTS

Tamarind - 100 grams
Sugar 150 grams or more according to own taste
Salt- 2 tsp
Cumin seeds - 1tsp
Dry red chillies - 2

Procedure

Roast cumin seeds and dry red chillies and grind them to a powder and keep aside. Put 3 cups of hot water over the tamarind. When cool enough to handle press and make a paste. Sieve the paste through a strainer. Boil this in a wok with the sugar and salt. When it is thicker (like sauce) add the roasted powdered cumin seeds and red chillies. Let cool. Store in glass bottle in the fridge. This chutney can be served with many Indian snacks.

Posted by Keya