Chaliye aaj hum Dili chale… Come let’s go to Delhi the National Capital Territory of India is a metropolitan region in India.
Do you know that Delhi has been continuously inhabited since the 6th century BC? Through most of its history, Delhi has served as a capital of various kingdoms and empires. It has been captured, ransacked and rebuilt several times, particularly during the medieval period, and the modern Delhi is a cluster of a number of cities spread across the metropolitan region. This is why Delhi is sometimes called the City of cities.
As India's national capital and centuries old Mughal capital, Delhi influenced the food habits of its residents and is where Mughlai cuisine originated.
Along with Indian cuisine, a variety of international cuisines are popular among the residents.
The dearth of food habits among the city's residents created a unique style of cooking which became popular throughout the world, with dishes such as Kebab, biryani, tandoori. The city's classic dishes include Butter chicken, Aloo Chaat, chaat, dahi vada, kachori,chole bhature, jalebi and lassi.
The fast living habits of Delhi's people has motivated the growth of street food outlets. A trend of dining at local dhabas is popular among the residents. High profile restaurants have gained popularity in recent years.
The Gali Paranthe Wali (the street of fried bread) is a street in Chandni Chowk particularly for food eateries. Almost the entire street is occupied by fast food stalls or street vendors. It has nearly become a tradition that almost every prime minister of India has visited the street to eat paratha at least once.
When my father was posted to Delhi and I visited him his first instructions to me were you are not eating on the streets. He was referring to the various roadside eateries that dot Connaught place (he detests eating on the roadside) remember you have a nursing baby and any trouble with you will affect the baby. Enough to dampen my sprits right?
Till today I have not eaten in the corner stall!!
Till today I have not eaten in the corner stall!!
But Amma and I made it a point to visit other places closeby, I think they were called Shankar Market and Bengali Market to gorge on the delicious stuff there. I remember eating and eating like there was no tomorrow.
When Valli announced this Marathon the first thing I thought was for Delhi its Aloo Tikki Chaat.
The girls like it so much that when my site crashed they thought Mamma will be making all the dishes again. Atleast we will eat the Aloo Tikki Chaat for the third time. Yes these pictures are of what I made the second time.
Were they disappointed that I found the pictures?
Aloo Tikki Chaat
Indian Union Territory: Delhi
Recipe Source: Nishamadhulika
- 500 grams or 10 potatoes
- 4 slices Bread
- 3-4 tblspn corn flour
- 1 cup Green peas - a cup
- 1 tsp green chilli and garlic paste
- ½ tsp Coriander powder
- ½ tsp cumin powder
- ¼ tsp Amchoor powder
- ½ tsp pav bhaji masala
- ¼ tsp Red Chilli powder (optional)
- Salt to taste (a small spoon)
- ½ cup Bread crumbs
- 3-4 tblspn oil for frying
- Wash and cut in half the potatoes if they are big, this ensures cooking of the potatoes even in the cooker, this is especially true if you have new potatoes. Pressure cook for 2-3 whistles. Remove and cool them.
- Meanwhile coarse grid the green peas.
- Heat oil add the green chilli and garlic paste, add the peas and stir.
- Now add the coriander powder, cumin powder, amchoor powder, pav bhaji masala,red chilli powder (if using) and salt. Stir fry for about 4-5 minutes. This is your filling for the tikki. Let it cool.
- By now your potatoes are cool enough to be handled peel and grate them.
- Soak the bread in a very little water and squeeze them out totally. Add to the grated potato. You can also grind the bread in the mixer after making coarse pieces of the slices.
- Add salt and mix well like you knead flour. If the kneaded dough is sticky add the corn flour.
- Make 8 equal pieces of the dough; similarly make 8 parts of the filling.
- Oil your palms and make balls out of the potato dough. When the dough is smooth stick your thumb in the ball and make a cup, gently or you will break the cup and will have to repeat the procedure again.
- Add the filling in the cup, with your fingers gently close the opening of the cup.
- You will again hold a ball in your palms. Flatten the reformed ball a little.
- Set the tikki/ cutlets/pattis aside. Make all the tikki/ cutlets/pattis similarly.
- Roll the tikki/ cutlets/pattis in the bread crumbs. I like to think of the circle as wheels of the cart and coat the edges with the crumbs. This gives the tikki a nice shape.
- Meanwhile grease the non stick frying pan and put low heat. Arrange the tikki/ cutlets/pattis on the fry pan and spoon some oil on the tikkis.
- Fry till the side is golden brown (about 7-8 minutes).
- Flip and fry on the other side similarly. Add oil as required.
- Transfer to a paper napkin.
- Allow it to cool a bit. Before serving.
- These tikkis can be had straight away. Transfer to a plate and serve with green chutney.
- But you want add an extra zing to the tikkis then add some finely chopped onion, tamarind chutney and fine sev or bhujiya.
|Aloo Tikki Chaat|
- You can also add green chutney, sweet chutney and chaat masala , yoghurt. Sorry no pictures.
- and you can have them plain.
Events: Linking this to Fabulous Feast Friday, a linky party started by Mireille. Edition # 9 is hosted byMireille & Sandhya this weekend.